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 is nationally recognised under the Australian Qualifications Framework (AQF).
Overseas / International students will be:
Learners with experience in the relevant industry or education can apply for Recognition of Prior Learning (RPL) and Credit Transfer. Please refer to ‘RECOGNITION OF PRIOR LEARNING AND CREDIT TRANSFER’ section or contact Yarra College Australia (YCA).
Qualification Package Entry Requirements
There are no specific entry requirements for this course.
Note: Candidates should be able to handle and cook dairy products and non-vegetarian food items including pork and beef and may involve alcohol.
ACSF level 3 is required in reading, writing, learning, numeracy and oral communication.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
| Certificate IV | Diploma | Advanced Diploma |
|---|---|---|
| SIT40521 - Certificate IV in Kitchen Management | SIT50422 - Diploma of Hospitality Management | SIT60322 - Advanced Diploma of Hospitality Management |
This qualification provides a pathway to possible job roles such as:
The program for international students takes place in a classroom environment with access to a commercial kitchen. Practical learning and assessment take place in a commercial setting via a commercial kitchen. The commercial kitchen / hospitality facilities are equipped with all the required equipment. Each unit is delivered in a combination of face-to-face theory and demonstration sessions and supported by practical group development and individual activities within the commercial kitchen environment.
The participants in each program group will be provided with detailed learning materials to support the activities. These materials will include learning, assessment and other reference material relevant to the unit of competency being delivered.
This course is offered full time over 78 weeks including holidays (12 weeks) on a full-time basis at 20 hours per week for 66 weeks (Including 10 weeks of work-based training).
The underlying principle of Nationally Recognised Training is that a learner does not have to repeat training and assessment that has already been undertaken.
YCA has a Recognition of Prior Learning (RPL) and Credit Transfer Policies and Procedures and can be found at YCA’s website, which outlines in detail a process to be followed for granting recognition and credit transfer. This is supported through the RPL guidelines for this qualification which focus specifically on all units.
Learners are encouraged to apply for RPL prior to or immediately after formal enrolment but prior to the facilitated delivery of units to ensure that they do not miss any training opportunities offered should they be unsuccessful in the RPL process.
Credit Transfer relates to the recognition of learning achieved through formal education and training, and involves assessing a previously completed course or units to see if it provides equivalent learning or competency outcomes to those required within the current course of study. Learners must provide transcripts of results and/or statements of attainment for credit transfer to be assessed.
Where a learner is successful in the RPL or Credit Transfer (CT) application, the units to be undertaken and course duration will be adjusted accordingly.
Where RPL is granted, learners do not have to participate in further training and assessment for skills and knowledge that they already possess.
Published on website www.yarracollege.vic.edu.au
Note: Students will be provided with the option of Easy Monthly Instalments. Students are advised to contact the Institute in relation to the updated and recent fees for the course. The Course fee is subject to change
For International Students, course duration has been calculated on 20 hours per week (79 weeks in total) of Training and Assessment which includes 67 weeks of Face-to-Face classroom and kitchen-based/WBT Training and Assessment and 12 weeks of Term Breaks/holidays. All students are expected to give few hours per unit as Self-Directed Study.
As per package rules, 33 units must be completed. These include 27 core units and 6 elective units.
Please contact YCA for the intake dates at info@yarracollege.vic.edu.au.
Each unit is delivered and assessed as a standalone unit. Assessment comprises written assignments, activities and practical application projects. Students are required to attend training and assessment activities as scheduled.
Assessment is structured throughout the course. If students are unable to achieve competency, additional support is provided through mentoring and access to re-assessment as outlined in our policies and procedures. Assessment requires achievement across all tasks to demonstrate competence and may include:
Students are required to complete a minimum of 48 food service periods, at least 1 hour each, in a commercial kitchen under Work-Based Training (WBT) to meet the course requirements
This program for international students takes place in a classroom environment with access to a commercial kitchen. Practical learning and assessment take place in a commercial setting via a commercial kitchen. The commercial kitchen / hospitality facilities are equipped with all the required equipment in accordance with the training package ( https://training.gov.au/training/details/SIT40521).
Students will be provided with access to our state-of-the-art Learning management System (Eskilled) equipped with the following resources required to complete the qualification successfully:
Upon successful completion of this course, students will receive a nationally recognised SIT40521 - Certificate IV in Kitchen Management. Students who do not complete all units may be eligible for a Statement of Attainment for partial completion of the SIT40521 – Certificate IV in Kitchen Management.
| Unit Code | Unit Name |
|---|---|
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| 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 (Core) |
| SITXWHS007 | Implement and monitor work health and safety practices |
| Unit Code | Unit Name |
|---|---|
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC044 | Prepare specialised food items |
| BSBSUS211 | Participate in sustainable work practices |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITXINV007 | Purchase goods |