SIT40521 Certificate IV in Kitchen Management

This qualification requires students to undertake work placement, the duration of the course in accordance with ACTT College’s Policy and Procedure. The Policy provides information on the selection criteria, verification and monitoring of work placement and identifies the requirement for an agreement to be in place for each student prior to commencement.

ACTT College encourages students to find their own placement at an establishment of their choice, however ACTT College may place the student into a workplace where support is required.

The following unit requires Work Placement:

SITHCCC043* Work effectively as a cook

This unit requires demonstration of safely and hygienically prepare and serve menu items to industry and organisational quality standards for a minimum of 48 complete service periods (shifts) that include:

• Breakfast, Lunch, Dinner and Special Functions
• At least 3 different menu styles (à la carte, set menu, table d’hôte, buffet or cyclical)
• A range of food types including
  • appetisers and salads
  • fish and shellfish
  • hot and cold desserts
  • meat, poultry and game
  • pastries, cakes and yeast goods
  • stocks, sauces and soups
  • vegetables, fruit, eggs and farinaceous products

Skills are best achieved and assessed in a real work environment, or a significant period of work placement in industry. However, they can be achieved and assessed in a hospitality industry environment operated within a training organisation that services customers such as a training kitchen, restaurant or bar.

An integrated approach to assessing these units with other technical units required for a qualification is possible and expected. This will be achieved by scheduling a limited range of assessments for other SITHCCC units.

ACTT College has allocated 4-5 hours per service period (shift) in a commercial kitchen. This time will be scheduled and is reflected in the course duration. In practice service periods vary dependent upon the type of establishment, the particular shift, and day-to-day operational requirements. The students will be expected to complete the designated number of service periods in a fully operational kitchen environment. A record of each service period, the date, its duration and tasks performed will be recorded in the logbook provided by ACTT College. Each shift will be signed off by the workplace supervisor and used as part of the evidence used to make a determination in relation to a student’s competency by the Trainer and Assessor.

ACTT College will provide support and guidance to both the student and workplace throughout the placement by conducting regular visits and regular contact with the student and or supervisor by telephone, email or other means. Meeting and visits will be documented

Therefore, to gain competence in the above listed unit of competency it is a requirement that the student provides evidence of the successful completion of the 48 service periods of the holistic unit SITHCCC043 Work effectively as a cook.

Please note: The importance is not on the number of hours completed as a whole; the requirement is to complete the required service period. The allocated hours aim to provide consistency and at giving students a varied experience in a real-life situation, under normal commercial pressures. In this live environment they will test their skills and knowledge when the kitchen is busy, customers are waiting, or it is “rush hour” – e.g., Service times at different venues

SITHKOP013* Plan cooking operations

This unit describes the performance outcomes, skills and knowledge required to plan the production of food in commercial kitchens. It requires the ability to organise required food supplies for food production and supervise food production processes.

Food production can be for any type of cuisine and food service style. It may include Asian cookery, patisserie products and bulk-cooked foods.

The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.

It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

develop a food production plan for four of the following food service styles:

• à la carte
• buffet
• set menu or table d’hôte
• bulk cooking operations
• functions or events.

Participants will be provided with advice on career development and training options throughout the delivery of the program.

Pathways into the qualification

This qualification may be accessed by direct entry. Credit will be granted towards this qualification for those who have completed Units of competency equivalent to the units being delivered by ACTT in training qualification

Pathways from the qualification

This qualification provides a pathway to work as a cook in various establishments such as as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Further training pathways from this qualification may lead to the following Diploma level qualification:

• SIT50422 Diploma of Hospitality Management

Employment Pathway

The Certificate IV in Kitchen Management is intended to prepare new employees or recognise and develop existing workers such as chefs and cooks who have a supervisory or team leading role in the kitchen at venues such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.