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
  • Face to face training
  • Self-study (online)
  • Work based training
Location can vary

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 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.

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).

CORE UNITS

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
SITHPAT016* Produce desserts
SITXCOM010 Manage conflict
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
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXINV006* Receive, store and maintain stock
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices

ELECTIVE UNITS

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