SIT40521
Certificate IV in Kitchen Management

Qualification 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.

Work Based Training

Each student is required to work in a commercial hospitality operation for a minimum of 48 sessions (192 hours of work placement) for the unit SITHCCC043 Work effectively as a cook. Practical Work Placement / Work Based Training (WBT) sessions can be undertaken separately or concurrently depending on each student’s employment circumstances.

Who can Enroll

Target learners will be existing Glen Institute students, or those seeking to enrol with Glen Institute, who have successfully completed SIT30821 – Certificate III in Commercial Cookery and wish to continue their studies and qualify for chef or chef de partie positions in the hospitality industry.

Recommended Training Pathways

Pathways into the qualification
Individuals may enter Certificate IV in Kitchen Management only if they have successfully completed SIT30821 Certificate III in Commercial Cookery.

Recommended Pathways from the qualification
After achieving Certificate IV in Kitchen Management, individuals could progress to Diploma of Hospitality Management qualification.

Employment pathways from the Qualification
This qualification provides a pathway to work as a commercial cook in organisations as below:
• Hotels
• Clubs
• Pubs
• Cafes
• Coffee shops

Entry Requirements

While there are no entry requirements defined in the training package, Glen Institute requires the following criteria to be met:

• Successful completion of SIT30821 Certificate III in Commercial Cookery.

Language Literacy and Numeracy (LLN) Requirement
Successful completion of SIT30821 Certificate III in Commercial Cookery will be regarded as meeting the course relevant Language, Literacy and Numeracy entry requirements.

Course Specific Requirement

Sudents’ competently completed SIT30821 Certificate III in Commercial Cookery units will be deemed as evidence of ability to handle and cook dairy products and non-vegetarian food items including pork and may involve use of alcohol in some recipes.

Other
Applicants should have basic computer and MS Office skills (Word, Excel, and Power Point).

Applicants should be in possession of their personal computer (the minimum configuration should be Intel Core i3 (sixth generation or newer) or equivalent. Operating System: Microsoft Windows 10 Professional x64, Memory: 4 GB RAM, Storage: 120 GB internal storage).