|Duration||Mode of Delivery||Kitchen Location|
|TThis course is designed over a period of 76 weeks, where 66 weeks
are Academic weeks & 10 weeks of allocated term break.Total Course Duration: 76 weeks
||Location can vary|
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 and a minimum of 12 sessions (48 hours of work placement) for their unit SITHKOP013 Plan cooking operations. 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.
Pathways from the qualification
After achieving Certificate IV in Kitchen Management, individuals could progress to Diploma of Hospitality Management or other parallel Diploma qualifications.
Employment pathways from the Qualification
This qualification provides a pathway to work as a chef or chef de partie in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops or to run a small business in these sectors.
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.
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).
|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|
|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|
|SITXHRM009||Lead and manage people|
|SITXINV006*||Receive, store and maintain stock|
|SITXMGT004||Monitor work operations|
|SITXWHS007||Implement and monitor work health and safety practices|
|SITXWHS006||Identify hazards, assess and control safety risks|
|BSBSUS211||Participate in sustainable work practices|
|SITXWHS005||Participate in safe work practices|
|SITHKOP014||Plan catering for events or functions|
|SITHCCC026*||Package prepared foodstuffs|
|SITHCCC044*||Prepare specialised food items|