Certificate IV in Kitchen Management
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. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Recognised by Australian Qualifications Framework and Nationally Recognised Training
Level 6, 55 Swanston Street, Melbourne VIC 3000
Face to face (Classroom based) Flexible learning (Covid-19)
78 weeks, including 66 study weeks and 12 weeks of holidays.
Study load 20 hours per week in the classroom
Estimated Self-Study Hours
5 hours per week (may be more or less depending on learner’s pre-existing skills and knowledge)
Course entry requirements
There is no pre-requisites or specific entry requirement for this qualification. This course is available to all international students and AIA requires that students are able to provide evidence that they:
- Have demonstrated an IELTS level at score of least 5.5 or equivalent (test results must be no more than 2 years old) or demonstration of successful completion of at least General English at Upper Intermediate or English for Academic Purposes Upper Intermediate level.
- Have a suitable level of language, literacy and numeracy to complete course requirements with or without additional support that AIA is able to provide.
- Have successfully completed Australian year 12 or equivalent.
- Are at least at age of 18 on the date of course commencement.
- Please Note: All the students commencing this course are required to complete LLN test on the orientation day to assist AIA to identify student’s needs for additional support during their study with AIA.
Additional entry requirements:
- Student must have access to working PC or laptop with a configuration suitable to meet study requirements. Please seek your trainer/assessor assistance in this regard.
- Student must have sound digital literacy and access to working internet.
- Student must be able to attend scheduled theory classes and classes to be conducted in simulated environment (if schedule during Covid-19 is varied from original schedule).
- Practicals for students must complete their practicals in AIA kitchen facilities or as advised otherwise. Where students are required to come to campus or kitchen, and use the available facilities and resources, they should be advised of the date and time of the delivery and assessment, where they are required to visit the campus and/or kitchen and complete their assessment requirements in the compliant way and in accordance with Standard 1.8 of SRTO 2015. AIA would not be allowing more than 4 learners (or one group, whichever is less) in the class ensuring 4 sqm social distancing is maintained.
- AIA will make all possible efforts and aim to secure workplace arrangements for all enrolled students, however efforts and input from students are highly appreciated and self-arrangements may also be required during this Covid-19 outbreak.
- During COVID-19 (coronavirus) outbreak, AIA will use a flexible delivery mode for training and assessment, providing training package requirements allow for this. We would ensure that all regulatory requirements are met with as little disruptions possible. As circumstances change and restrictions are eased, these temporary arrangements will be reviewed, and enrolled students will be notified accordingly. AIA aims to review any changes in circumstances before commencement of each term so that it has least possible impact on students and course delivery.
New student Orientation will be done via phone, e-mail and zoom. New students will receive an e-mail and call from the Admissions department on the Friday, prior to their date of commencement with all necessary further information and instructions. If you have any questions regarding this process, please contact +61 3 9945 8247 or firstname.lastname@example.org. Please email or call the student administration should you require any additional support.
During Covid-19, AIA will transition to an online learning environment, this means there will be no face to classes running, unless required to be in simulated environment specifically in class or covid-19 restrictions are eased and/or state government allow to return to full onsite learning. If any student require assistance with their online learning environment, student will notify their trainer and assessor where trainer/assessor will provide them with further guidance.
The online learning environment will be supported by a range of resources that will vary between units but may consist of learning summaries, video recordings or YouTube videos, and extra documents to aid student’s learning. All training staff will be available online at scheduled class times to guide and support the student through their studies. The online learning environment will be available through using Zoom.
Assessment tasks will vary for each unit of competency, but some of these may be moved online. Some assessment tasks may also be delayed or deferred to a later date pending the situation with COVID-19. The trainers are required to communicate with students for unit specific information. The best way to do this is through Zoom or through email.
All staff at AIA will continue to work and will continue to provide the students with the support any individual may need. The student will be remained connected with each trainer/assessor through regular class participation to assist them continuing their studies. AIA will also provide online academic and language support and student support staff are always here to help.
To satisfy the qualification requirements, for the unit SITHCCC043 Work effectively as a cook, students must complete a minimum of 60 complete service periods (shifts) of 4 hours each or 30 complete service periods (shifts) of 8 hours each in a hospitality workplace undertaking work tasks relevant to the unit content. The duration of the service periods depends on the negotiations with the host employer and student’s preference of the service period duration would be taken into consideration prior to the arrangement of the work placement. Total minimum hours of work placement are 240 hours. The work placement will be unpaid and the daily working hours (service periods) may be negotiated. All students are required to maintain a logbook to record their worked hours.
AIA will aim to arrange/secure work placements for each student. Students will access a hospitality workplace with a commercial kitchen that serves customers to address the requirements of this unit. Workplaces may include restaurants, cafeterias, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Students undertake duties as per work placement organisation and training package requirements under the supervision of a workplace supervisor.
Student who are already working in the commercial kitchen are encouraged to use their existing workplace to complete these service periods providing it meets the requirement’s necessary to conduct the assessments. Students who are not already working may nominate a workplace.
Students will commence work placements and complete the required shifts only upon successful completion of kitchen-based units which are delivered and assessed in classroom and Kitchen facility. Students may be required to undertake additional load to complete their service periods. AIA will provide students with Work placement roles and responsibilities prior to the commencement of their work placement so they are aware of the expected roles and responsibilities during work placement.
It must be hereby noted that student would be required to undertake work placements at multiple workplaces to incorporate all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types using a range of cooking methods and team coordination skills. The service periods must be evenly distributed to cover breakfast, lunch, dinner, supper, events and special functions.
A total of 33 Units (26 Core and 7 electives) must be completed and deemed competent to achieve the qualification SIT40521 Certificate IV in Kitchen Management.
Participants who achieve competency in any unit/s will receive a Statement of Attainment (provided USI is verified) for that unit/s without completing all 33 units in the qualification. Students completing all the required units of competency will attain full qualification.
|Use food preparation equipment
|Prepare dishes using basic methods of cookery
|Prepare appetisers and salads
|Prepare stocks, sauces and soups
|Prepare vegetable, fruit, eggs and farinaceous dishes
|Prepare vegetarian and vegan dishes
|Prepare poultry dishes
|Prepare meat dishes
|Prepare seafood dishes
|Produce cakes, pastries and breads
|Prepare food to meet special dietary requirements
|Work effectively as a cook
|Plan and cost recipes
|Develop recipes for special dietary requirements
|Plan cooking operations
|Design and cost menus
|Manage finances within a budget
|Use hygienic practices for food safety
|Participate in safe food handling practices
|Participate in safe food handling practices
|Develop and implement a food safety program
|Lead and manage people
|Receive, store and maintain stock
|Monitor work operations
|Implement and monitor work health and safety practices
|Enhance customer service experiences
|Identify hazards, assess and control safety risks
|Provide service to customers
|Prepare and serve cheese
|Produce and serve food for buffets
|Plan and implement service of buffets
Assessment methods used for this qualification are varied and will provide a range of ways for individuals to demonstrate that they have met the required outcomes. Assessment methods may include:
- Written questions
- Report writing
- Role plays/observations
- Kitchen based demonstration.
- Work placement
At the beginning of each unit, your trainer and assessor will outline the assessment tasks that must be completed.
- Math for the Professional Kitchen, The Culinary Institute of America, Laura Dreesen, Michael Nothnagel, Susan Wysocki
- The Professional Chef, 9th Edition, The Culinary Institute of America
- The Book of Yields, 8th edition, Francis T. Lynch
For all further details, please refer to International Student Handbook on for all related policies and procedures (policies and procedures also available on www.auscanus.edu.au) and other important information related to international students including Covid-19, living cost, life and study in Melbourne and many more.