Certificate IV in Kitchen Management

CRICOS Course Code: 113172G

About This Course

SIT40521 Certificate IV in Kitchen Management is a qualification that 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. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements

Whilst there are no formal entry requirements or prerequisite, to enrol in the qualification at Marriott Academy, students must be at least 18 years of age at the time of course commencement and must demonstrate that they have attained Language, Literacy and Numeracy Skills to at least Australian Core Skills Framework (ACSF) level 3. Marriott Academy Hospitality Pathways students will have complete SIT30821 Certificate III in Cookery.

Training Subsidies and Entitlement Programs

Marriott Academy does not provide students with access to any training subsidies or entitlement programs. Students may access information from the relevant government websites.

Work Placement

Students will be required to complete 48 service periods (192 hours) in an industry workplace. Marriott Academy Hospitality Pathways students will have met this requirement. Students will be placed by Marriott Academy into a workplace. The host employers will have entered into an agreement with Marriott Academy for the provision of work placements.

Units Information

Achievement of 27 core units of competence and 6 elective units of competence is required for completion of the qualification. The units of competency* for completion are as follows:

SITHCCC023 Use food preparation equipment

SITHCCC028 Prepare appetisers and salads

SITHCCC029 Prepare stocks, sauces and soups

SITHCCC031 Prepare vegetarian and vegan dishes

SITXCCS014 Provide service to customers

SITXFSA005 Use hygienic practices for food safety

SITHCCC039 Produce pates and terrines

SITHCCC027 Prepare dishes using basic methods of cookery

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC041 Produce cakes, pastries and breads

SITHKOP010 Plan and cost recipes

SITXINV006 Receive, store and maintain stock

SITHCCC026 Package prepared foodstuffs

SITXWHS006 Identify hazards, assess and control safety risks

SITHCCC042 Prepare food to meet special dietary requirements

SITHCCC036 Prepare meat dishes

SITHCCC035 Prepare poultry dishes

SITHCCC037 Prepare seafood dishes

SITHPAT016 Produce desserts

SITXFSA006 Participate in safe food handling practices

SITHCCC040 Prepare and serve cheese

SITXHRM007 Coach others in job skills

SITHCCC043 Work effectively as a cook

SITHKOP012 Develop recipes for special dietary requirements

SITHKOP015 Design and cost menus

SITXMGT004 Monitor work operations

SITXCOM010 Manage conflict

SITXHRM009 Lead and manage people

SITXFSA008 Develop and implement a food safety program

SITHKOP013 Plan cooking operations

SITXWHS007 Implement and monitor work health and safety practices

SITXHRM008 Roster staff

SITXFIN009 Manage finances within a budget

Mode of Delivery

Full time face to face scheduled classes, simulated workplace and real workplace delivery and assessment.

Assessment

Assessment may involve a combination of written assignments, project tasks, and practical tasks.

Duration

Full-time 75 weeks, comprising 52 weeks of classes, 8 weeks industry placement, and 15 weeks of breaks.

Resources & Facilities

Students will have access to a fully equipped industry standard commercial kitchen and a theory classroom with IT facilities.

Fees & Charges

Enrolment application fee: $AUD250.00
Overseas Student Fee: $AUD15,500.00
Materials Fee: $AUD1,000.00

Once enrolled, these fees will not change for the duration of the student’s enrolment. Fees may, however, change for new intakes, and these will be clearly reflected in all marketing materials and in student enrolment agreements.

Fee Refund Policy

Students may access the Fee Refund Policy from Marriot Academy’s website.

Recognition of Prior Learning (RPL)

Students may apply for course credits, advanced standing or exemptions if they are able to provide evidence that demonstrates that they have attained competency. Competency may have been attained through formal and informal training, work experience and life experience. Applications must be made on an official Application form. Students should consult with the RTO Manager before making an application.

National Recognition and Credit Transfer

One of the most important features of Australia’s VET Quality Framework is the mutual recognition, between registered training organisations, of qualifications including Statements of Attainment. As a registered training organisation, the RTO must accept the credentials issued by another registered training organisation based in any State/Territory of Australia. Marriott Academy undertakes to ensure that all Certificates and Statements of Attainment issued by any other registered training organisation are, once verified, accepted as valid. Equally, the Qualifications and Statements of Attainment issued Marriott Academy will be recognised Australia wide under these arrangements.

Complaints & Appeals

Students may access the Complaints and Appeals policy through Marriott Academy’s website.

Course Code

SIT40521

CRICOS Course Code

113172G

VET National Code