Apply Now
  • Home
  • About Us
  • Our Courses
    • BSB80120 Graduate Diploma of Management (Learning)
    • ICT50220 Diploma of Information Technology
    • AUR40216 Certificate IV in Automotive Mechanical Diagnosis
    • AUR30620 Certificate III in Light Vehicle Mechanical Technology
    • SIT30821 Certificate III in Commercial Cookery
    • SIT40521 Certificate IV in Kitchen Management
    • SIT50422 Diploma of Hospitality Management
  • Information
    • ESOS
    • UNIQUE STUDENT IDENTIFIER (USI)
    • SRTO
    • Forms & Policies
    • AGENTS
  • Support Services
  • Contact Us
  • Home
  • About Us
  • Our Courses
    • BSB80120 Graduate Diploma of Management (Learning)
    • ICT50220 Diploma of Information Technology
    • AUR40216 Certificate IV in Automotive Mechanical Diagnosis
    • AUR30620 Certificate III in Light Vehicle Mechanical Technology
    • SIT30821 Certificate III in Commercial Cookery
    • SIT40521 Certificate IV in Kitchen Management
    • SIT50422 Diploma of Hospitality Management
  • Information
    • ESOS
    • UNIQUE STUDENT IDENTIFIER (USI)
    • SRTO
    • Forms & Policies
    • AGENTS
  • Support Services
  • Contact Us
  • Home
  • About Us
  • Our Courses
    • BSB80120 Graduate Diploma of Management (Learning)
    • ICT50220 Diploma of Information Technology
    • AUR40216 Certificate IV in Automotive Mechanical Diagnosis
    • AUR30620 Certificate III in Light Vehicle Mechanical Technology
    • SIT30821 Certificate III in Commercial Cookery
    • SIT40521 Certificate IV in Kitchen Management
    • SIT50422 Diploma of Hospitality Management
  • Information
    • ESOS
    • UNIQUE STUDENT IDENTIFIER (USI)
    • SRTO
    • Forms & Policies
    • AGENTS
  • Support Services
  • Contact Us
Sign In
  • Home
  • About Us
  • Our Courses
    • BSB80120 Graduate Diploma of Management (Learning)
    • ICT50220 Diploma of Information Technology
    • AUR40216 Certificate IV in Automotive Mechanical Diagnosis
    • AUR30620 Certificate III in Light Vehicle Mechanical Technology
    • SIT30821 Certificate III in Commercial Cookery
    • SIT40521 Certificate IV in Kitchen Management
    • SIT50422 Diploma of Hospitality Management
  • Information
    • ESOS
    • UNIQUE STUDENT IDENTIFIER (USI)
    • SRTO
    • Forms & Policies
    • AGENTS
  • Support Services
  • Contact Us
Courses
Home Courses SIT40521 Certificate IV in Kitchen Management

SIT40521 Certificate IV in Kitchen Management

ACTT-Certificate-IV-kitchen-management-80-weeks

Course Overview

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Course Unit details

Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.

Unit Code Unit Name
Core Unit
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks, sauces and soups
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031* Prepare vegetarian and vegan dishes
SITHCCC035* Prepare poultry dishes
SITHCCC036* Prepare meat dishes
SITHCCC037* Prepare seafood dishes
SITHCCC041* Produce cakes, pastries and breads
SITHCCC042* Prepare food to meet special dietary requirements
SITHCCC043* Work effectively as a cook
SITHKOP010 Plan and cost recipes
SITHKOP012* Develop recipes for special dietary requirements
SITHKOP013* Plan cooking operations
SITHKOP015* Design and cost menus
SITHPAT016* Produce desserts
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXFSA008* Develop and implement a food safety program
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXINV006* Receive, store and maintain stock
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
Electives Group A
SITHCCC038 Produce and serve food for buffet
SITHCCC044 Prepare Specialised food items
SITHCCC040 Prepare and serve cheese
Electives Group D
SITHFAB025 Prepare and serve Espresso Cofee
Electives Group E
SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms
SIRXOSM003 Use Social Media and online tools

Work Placement

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.

Pathways

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.

Curriculum is empty
User Avatar
goclickon

Related Courses

SIT30821 Certificate III in Commercial Cookery
Food and Hospitality
goclickon

SIT30821 Certificate III in Commercial Cookery

Duration: 60 week

Course Information

  • Course Code:
    SIT40521
  • CRICOS Course Code:
    109639M
  • Fees:
    $21,250
  • Duration:
    80 weeks Full Time including Holidays
  • Location
    Level 16, 233 Castlereach St, Sydney NSW 2000
 

Quick Links

Home

About Us

Our Courses

Forms & Policies

Support Services

Contacts Us

Contact Us

level 1, 11-13 aird st, parramatta Nsw 2150

1300 310 491

info@actt.edu.au

Copyright © 2024 Actors College of Theatre & Television Pty Ltd | All Rights Reserved
CRICOS Provider Code : 01544D | RTO No : 90168

Apply Now