CERTIFICATE IV IN Kitchen Management

COURSE CODE SIT40521  CRICOS CODE  109507A

Course Duration

Course Duration

78 Weeks

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Campus Location

Windsor (Regional NSW) & Sydney CBD

Nationally Recognised Training

Nationally Recognised
Training

Study Mode - Classroom

Study Mode

Blended Learning (Classroom) + Practical Kitchen + Work Placement

COURSE OVERVIEW


Get your Certificate IV in Kitchen Management from one of the best cookery schools in Sydney. New Era Institute’s Commercial Cookery / Kitchen Management courses will give you the professional qualifications you need to become a fully qualified chef or chef de partie and start your career in Commercial Cookery / Kitchen Management.

The course is a nationally recognised industry qualification that will help you to develop comprehensive practical kitchen skills including kitchen hygiene and food safety, safe work practices, responsible service of alcohol, food preparation, and more. You’ll also develop an in-depth understanding of commercial kitchen and hospitality venue operations including menu planning and costing, financial management, coordinating cooking operations, managing people and leading teams, and more.

The Certificate IV in Kitchen Management will give you the theoretical and practical knowledge and experience you need to work in commercial kitchen environments in restaurants, pubs, cafes, pubs and catering businesses.

The course is 20 hours a week of blended delivery with 20 hours face-to-face classroom and at our Commercial kitchen. We are delivering this course at our both campuses. For those looking for Certificate IV in Kitchen Management courses in Regional NSW, please note that classrooms and kitchen attendance is required. Classroom sessions will take place both campuses and practical kitchen sessions will take place at the New Era Institute kitchen facility. Contact us to find out more about our both campus facilities.

The Certificate IV in Kitchen Management includes a work placement component that consists of 192 hours in a commercial kitchen working as a cook and 48 hours plan cooking operations. As one of the leading cookery colleges in Sydney, we have an extensive network of workplaces suitable for placements. We can also coordinate with your existing workplace to ensure it provides a suitable learning environment and meets the requirements of the unit of competency.

To find out more about the Certificate IV in Kitchen Management, give us a call on (02) 89 646 457 or contact us online.

Units Of Competency


The SIT40521 Certificate IV in Kitchen Management (CRICOS code 109507A) comprises 33 units of competency. There are 27 core units and 6 elective units. New Era Institute has organised the units of competency into stages relating to kitchen operations, hospitality skills, and commercial cookery. This results in the efficient delivery of training and assessment and a structure that is very logical for students. The students are going on work placement in stage 6. They are getting required knowledge and developing their skills during stage 1 to 5.

To be issued the qualification SIT40521 Certificate IV in Kitchen Management, a student must be assessed as competent in 33 units of competency and complete the work placements – 192 hours in a commercial kitchen working as a cook and 48 hours plan cooking operations.

COURSE STRUCTURE

The sequence of units is subject to change based on intake dates and academic calendars. 

Term

Unit Code

Unit Name

STAGE 1

SITXFSA005

Use hygienic practices for food safety

SITXFSA006

Participate in safe food handling practices

SITHCCC023*

Use food preparation equipment

SITXWHS006

Identify hazards, assess and control safety risks

SITXWHS007

Implement and monitor work health and safety practices

SITHCCC027*

Prepare dishes using basic methods of cookery

SITHCCC029*

Prepare stocks, sauces and soups

 

 

 

STAGE 2

SITHCCC028*

Prepare appetisers and salads

SITHCCC040*

Prepare and serve cheese

SITHCCC030*

Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031*

Prepare vegetarian and vegan dishes

SITHCCC035*

Prepare poultry dishes

SITHCCC036*

Prepare meat dishes

 

 

 

STAGE 3

SITHCCC037*

Prepare seafood dishes

SITHCCC041*

Produce cakes, pastries and breads

SITHPAT016*

Produce desserts

SITHCCC038*

Produce and serve food for buffets

SITHKOP011*

Plan and implement service of buffets

 

 

 

STAGE 4

SITHCCC042*

Prepare food to meet special dietary requirements

SITXINV006*

Receive, store and maintain stock

SITXINV007

Purchase goods

SITHCCC043*

Work effectively as a cook

SITHKOP010

Plan and cost recipes

SITHKOP015*

Design and cost menus

SITHKOP012*

Develop recipes for special dietary requirements

SITXMGT004

Monitor work operations

 

 

 

 

SITHKOP013*

Plan cooking operations

 

SITXHRM009

Lead and manage people

 

SITXCOM010

Manage conflict

 

SITXHRM008

Roster staff

 

SITXFIN009

Manage finances within a budget

STAGE 5

SITXFSA008*

Develop and implement a food safety program

 

SITXCCS015

Enhance customer service experiences

 

 

 

STAGE 6

 

Work placement


Course Delivery And Assessment


The Certificate IV in Kitchen Management has timetabled over 6 stages (terms).
For the first 5 stages (terms), you attend the classes and simulated commercial kitchen at Institute and then in stage 6 you go to work placement.
The course is timetabled in a blended delivery for a scheduled 20 hours per week.
The timetabled hours are split between classroom and simulated commercial kitchen.

20 hours per week is face to face in the classroom and simulated commercial kitchen. This structured delivery is trainer and assessor led using the course resource in the online platform and the equipment provided in simulated commercial kitchen

COURSE DURATION


The duration of the course is 78 weeks

There are 68 weeks of tuition and 10 weeks of term breaks.

The course is designed to be delivered in 6 terms.

ASSESSMENT METHODS


The assessment is conducted using a combination of realistic workplace tasks, projects, role play, knowledge tests, observations, logbooks, and feedback from supervisors (third-party reports). The following provides a brief explanation of the assessment methods.

WORK PLACEMENT


Students in the Certificate IV in Kitchen Management are required to do practical work placement within a commercial kitchen. New Era Institute has a network on workplaces that will take students for their placement. New Era Institute will establish a formal Work Placement Agreement with the nominated workplace.

The work placement is completed in a block mode period during the course. At stage 6, you work as a cook for 48 complete food service periods covering breakfast, lunch and dinner and you plan cooking operations for 12 food service periods.

A work placement logbook is used to record the worked hours and the service periods.

A student who is already working in the hospitality sector and in a commercial kitchen is encouraged to use their existing workplace to complete these practical placement hours providing it meets the requirements of the unit of competency. 

ENTRY REQUIREMENTS


There are no specified entry requirements for this qualification from the SIT Tourism, Travel, and Hospitality Training Package.

Noting this, New Era Institute requires persons who undertake this course to

FOR INTERNATIONAL STUDENTS

    • Have attained the age of 18 years or over
    • Demonstrate good command of written and spoken English
    • Verified evidence of IELTS Level 5.5 (no band less than 5.0) or equivalent
    • Have completed an equivalent secondary schooling level of a Higher School Certificate (year 12 in Australian schools)
    • Any AQF qualification at the Certificate III level or above in any discipline area delivered and assessed in English only will be deemed as meeting both the English language and academic entry requirements
    • Meet the Student Visa (Sub-class 500) requirements
    • Please visit the International student's section for more details.

Please note. Students will be made aware and asked to declare that they meet the physical requirements of this course. This includes physical tasks, manual handling such as inventory and using commercial cooking equipment in a commercial kitchen setting.

Course - CREDIT TRANSFER (CT)


Students can apply for credit transfer where there is an exact match of the units of competency within the course achieved through an accredited VET qualification in an approved registered training organisation (RTO).

FOR INTERNATIONAL STUDENTS
If RPL/credit transfer is approved, the student’s Confirmation of Enrolment (COE) will be adjusted to reflect any reduction in the period of study the student is enrolled in. The study load will remain the scheduled 20 hours per week as per the student visa requirements.

*Please refer to the International Student Handbook for more information on Credit Transfer. You may contact the admission department to find out on how to apply via contact us

RECOGNITION OF PRIOR LEARNING (RPL)


Students can apply for recognition of their existing skills and knowledge that are relevant to the units of competency within the course. These skills and knowledge may have been obtained through workplace training or experience and may reduce the number of units required to be completed during the course.

FOR INTERNATIONAL STUDENTS

If RPL/credit transfer is approved, the student’s Confirmation of Enrolment (COE) will be adjusted to reflect any reduction in the period of study the student is enrolled in. The study load will remain the scheduled 20 hours per week as per the student visa requirements.

*Please refer to the International Student Handbook for more information on Recognition of Prior Learning. You may contact the admission department to find out on how to apply via contact us

RESOURCES REQUIREMENTS


Dress code 
Classroom sessions - Students are required to present in neat, casual attire.
Practical Kitchen sessions - There are uniform requirements for practical classes. Students must wear their chef uniform including safety shoes when attending the practical kitchen sessions. A clean, neat presentation is required.

Uniform Starter Kit

A uniform kit is provided to each student. Additional uniforms can be purchased by the student at their own cost.
1 x white double-breasted Chefs jacket (Not black – Complete with white buttons)
1 x Chefs trousers (Checked – modern or traditional)
1 x white apron
1 x white neckerchief
1x white Chefs hat (skull cap)

Students will provide their own shoes:
1 x shoes heavy-duty, non-slip (no sneakers, no runners)

Chefs Starter Toolkit

A starter toolkit is provided to each student. Additional or replacement tools can be purchased by the student at their own cost.
1 x 25cm/30cm Chef’s knife
1x paring knife
1 x vegetable peeler
1 x thermometer
1 x palette knife
1 x boning knife
1 x fish filleting knife
1 x utility fork
1x steel
1 x sharpening stone
1 x thermal piping bag
1 x set nozzles

The Uniform Starter Kit and Chefs Starter Toolkit fees are part of your learning resources and materials fees. 

At orientation, students will be provided with their uniform and starter toolkit and get more detail on where to purchase uniforms and tools of the trade to build their kits or replace equipment.

Classroom resources

New Era Institute has computer rooms that are set up for students to access the Certificate IV in Kitchen Management resources during face-to-face sessions and other study times.

Students are required to log in and access the online learning platform for their learning and assessment resources.

Access to a computer that has an internet connection is required to undertake a study. Students may bring portable electronic devices to classroom sessions such as small laptops or tablets. Students are advised that no provision will be made to charge these devices in the classroom and charging or power extension leads are not to be used in the classroom.

Students will require basic stationery and a notebook according to their own study preferences.

The student learning resources include e.g. the online learning platform, access to the practical commercial kitchen, consumable materials, work placement, Chef uniform, and the tool kit.

AFTER COMPLETION


Students who completed this course gain

    • A nationally recognised industry qualification
    • Skills and knowledge to to open your own cafe, restaurant or coffee shop

Career opportunities include

  • Chef - small restaurant or cafe
  • Chef de Partie – a station chef or line cook who is in charge of a particular area of production in the kitchen. For example

Fish chef

Roast chef

Grill chef

Sous chef

Saute chef

Fry chef

Vegetable chef

Pastry chef

EXIT POINT AND PATHWAYS


Students must complete all assessments for each unit of competency to be deemed competent in a unit. All 33 units including the work placement must be completed to gain the full qualification.

After achieving SIT40521 Certificate IV in Kitchen Management, students can progress to SIT50422 Diploma of Hospitality Management.

Students who do not complete the full qualification will receive a Statement of Attainment for units successfully completed.

FEES and CHARGES


International students

For more information about the tuition fees and other charges, please click on Fees and Charges.

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