CERTIFICATE IV IN Kitchen Management

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 the required knowledge and developing their skills during stages 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 – 360 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. 

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

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.