SIT40516 – Certificate IV in Kitchen Management (Packaged Pathway) - Atlantis College of Management

SIT40516 – Certificate Iv In Kitchen Management (packaged Pathway)

ATLANTIS COLLEGE OF MANAGEMENT - MELBOURNE / Courses / Hospitality Programs / SIT40516 – Certificate Iv In Kitchen Management (packaged Pathway)

Key Information

Duration

37 WEEKS (2 Terms)
55 WEEKS (3 Terms)

Intake

March / July / October
March / July / October

CRICOS Code

2 TERMS CRICOS: 097252M4
3 TERMS CRICOS: 096800G

Fees

A$22,450* (2 Terms)
A$30,800* (3 Terms)

Course Overview

This qualification reflects the role of commercial 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.

Possible job titles include:

chef
chef de partie.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication

Course Duration And Delivery Mode

Delivery of the course is based on 20 hours face to face delivery per week over a period of 26 weeks. This qualification and its duration have been structured as a ‘Packaged Pathway’.

*Successful completion of the SIT30816 – Certificate III in Commercial Cookery is mandatory to undertake this Qualification*
ASSESSMENT METHODS AND FACILITIES

The program is classroom and training kitchen-based delivery face to face with trainer led in classrooms, training kitchens, industry work-based training venues and computer labs consisting of lectures, group discussions, practical application (Trade Tests), workshops, and simulated work environments.

Assessment consists of direct observation, product-based methods, portfolios, questioning and third-party evidence (work-based training host organisations).

To comply with the requirements of the National Code of Practice for Providers of Education and Training to Overseas Students 2018 (National Code 2018), no more than one-third of the units of competency should be delivered online to international students

Face to Face
Simulated Work Environment
Work Based Training
Online

Equipment includes Fully Equipped Commercial Kitchen, and student PCs, Printed and online Resources. Spacious classrooms, free internet access.

Entry Requirements

Atlantis College of Management has the following entry requirements for the SIT40516 – Certificate IV in Commercial Cookery. All International students must:

Be at least a minimum of 18 years of age at the time of enrolment
Have completed at least the equivalent of Year 12 (Verifiable)
Meet minimum English Language Proficiency Requirements including:
Have obtained an IELTS band score of at least 5.5 ‐ or equivalent; or 5.0 where the test score is combined with at least 10 weeks ELICOS or 4.5 where the test score is combined with at least 20 weeks ELICOS https://www.homeaffairs.gov.au/trav/stud/more/student-visa-english-language-requirements (Note – IELTS results are valid for two (2) years only; https://support.cambridgeenglish.org/hc/en-gb/articles/202838296-How-long-are-my-results-and-certificate-valid-for-); or
Have studied in English for at least five years in an English-speaking country (Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States)
Have successfully completed in Australia a foundation courses or a senior secondary certificate of education or a substantial part of a Certificate IV or higher-level qualification within the last 2 years; or
If an International student is not required to provide evidence of their English Language Proficiencies (in Speaking, Reading, Writing and Listening) at the time of applying for their Student visa (Sub‐class 500), https://www.homeaffairs.gov.au/trav/stud/more/student-visa-english-language-requirements, they will be required to completed a Language, Literacy and Numeracy Test (Internal) and achieved a minimum CSPA scale score of 110.

Atlantis College of Management will also accept equivalent test results from the following specified English language tests – TOEFL iBT, PTE Academic, Cambridge English: Advanced (CAE) and TOEFL PBT however the Test must have been completed no more than two (2) years prior to admission.

Pathways

Potential employment options could be as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Students who complete this course may wish to continue their education into the SIT50416 – Diploma of Hospitality Management or pursue a career as a commercial cook in the Tourism, Travel and Hospitality industry.

Campuses

Level 14, 474, Flinders Street, Melbourne, Victoria, 3000
11-17 Jeffcott Street, West Melbourne, Victoria, 3003

Course Structure

Total number of units of competency – 12 (This qualification has 26 Core units and 7 Elective units)

Student needs to complete SIT30816- Cert III commercial cookery to get enrolled in this pathway course

Credit Transfer exemptions will be awarded from the completed SIT30816 – Certificate III in Commercial Cookery where appropriate.

Units of competency have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and the AQF qualification level.

Refer to: https://training.gov.au/Training/Details/SIT40516

Code	Title	Core – Elective
BSBDIV501	Manage diversity in the workplace	Core
SITXFIN003	Manage finances within a budget	Core
SITXMGT001	Monitor work operations	Core
SITXWHS003	Implement and monitor work health and safety practices	Core
SITXCOM005	Coordinate cooking operations	Core
SITXFSA004	Develop and implement food safety program	Elective
SITXHRM003	Lead and manage people	Core
SITXCOM005	Manage conflict	Core
BSBSUS401	Implement and monitor environmentally sustainable work practices	Core
SITXFIN002	Interpret Financial Information	Elective
SITXCCS007	Enhance customer service experiences	Elective
SITHKOP004	Develop menus for special dietary requirements	Core
SITXFSA001	Use hygienic practices for food safety	Core
SITHKOP001	Clean kitchen premises and equipment	Elective
SITXFSA002	Participate in safe food handling practices	Core
SITHCCC001	Use food preparation equipment	Core
SITHCCC003	Prepare and present sandwiches	Elective
SITHCCC005	Prepare dishes using basic methods of cookery	Core
SITXINV002	Maintain the quality of perishable items	Core
SITHCCC006	Prepare appetisers and salads	Core
SITHCCC007	Prepare stocks, sauces and soup	Core
SITHCCC008	Prepare vegetable, fruit, eggs and farinaceous dishes	Core
SITHCCC012	Prepare poultry dishes	Core
SITXINV001	Receive and store stock	Elective
SITHCCC018	Prepare food to meet special dietary requirements	Core
SITHKOP002	Plan and cost basic menus	Core
SITHCCC013	Prepare seafood dishes	Core
SITHCCC014	Prepare meat dishes	Core
SITHCCC019	Produce cakes, pastries and breads	Core
SITHPAT006	Produce desserts	Core
SITHCCC020	Work effectively as a cook	Core
SITXCOM002	Show social and cultural sensitivity	Elective
SITXHRM001	Coach others in job skills	Core

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