Course Requirement
Entry Requirements
- Must be 18 years or older as underage students are not trained by ABSC
A minimum of the Australian HSC, or an equivalent or higher – as an indication
of the required Academic level of the applicant. - IELTS of 5.5 or an equivalent score.
- Applicants need to have the mental, emotional and physical capability and
willingness to work in Kitchen management industry on a daily basis. This will be
assessed through the ‘Student Enrolment Assessment Interview Form’ at the time
of student enrolment.
Work Placement Requirements
ABSC has designed its delivery of SIT40521 course and has included a Work Placement component. This requires the learner, as part of this qualification, to complete a minimum of 48 service periods associated with the unit SITHCCC043 work effectively as a Cook.
The work placement time allows students to develop skills and applied knowledge in the workplace. Students will maintain a Practical Placement Logbook for the work placement component of this course; this enables the student’s completed hours to be recorded and monitored.
Course Details
CRICOS Code: 112159A
Total tuition fee: $AU 18,000
Non tuition fee: $AU 1,750
Enrolment fee: $AU 250
Non tuition fee: $AU 1,750
Enrolment fee: $AU 250
Course Duration: 78 weeks
Term Beak: 18 weeks
SIT40521 Certificate IV in Kitchen Management course structure is made of 27 Core units of competency and 6 Elective units of competency, totalling 33 units as listed below:
- SITXCOM010 Manage conflict
- SITXFIN009 Manage finances within a budget
- SITXHRM008 Roster staff
- SITXHRM009 Lead and manage people
- SITXMGT004 Monitor work operations
- SITXWHS007 Implement and monitor work health and safety practices
- SITHKOP010 Plan and cost recipes
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXFSA008 Develop and implement a food safety program
- SITHKOP013 Plan cooking operations
- SITHKOP015 Design and cost menus
- SITHCCC023 Use food preparation equipment
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC028 Prepare appetisers and salads
- SITHCCC029 Prepare stocks, sauces and soups
- SITXINV006 Receive, store and maintain stock
- SITHCCC030 Prepare vegetables, 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 bread
- SITHCCC042 Prepare to meet special dietary requirements
- SITHKOP012 Develop recopies for special dietary requirements
- SITHCCC043 Work effectively as a cook
- SITHPAT016 Produce desserts
- SITHCCC040 Prepare and serve cheese
- SITHKOP011 Plan and implement service of buffets
- SITHCCC038 Produce and serve food for buffets
- SITXWHS006 Identify hazards, assess and control safety risks
- SITXCCS014 Provide service to customers
- SITHIND006 Source and use information on the hospitality industry
This course will be delivered through classroom training, work placement and self-study.
- Burwood Campus (Address: Level 3, 14 Railway Pde, BURWOOD, New South Wales 2134)
- Mascot Campus (Address: 263 King St, MASCOT, New South Wales 2020)
9 January 2023
10 April 2023
10 July 2023
9 October 2023
Students will have access to RPL and CT services as part of the registration process.
Credit Transfer
ABSC, under National Recognition, recognizes the AQF issuance by other RTOs.
- Students will be required to complete a CT Application Form and submit it along with evidence
- CT will only be awarded on the provision by the student of a certified transcript from another RTO with competent results for units with the same code.
- Students will receive an outcome letter which includes the right to appeal
RPL Process
- ABSC recognizes the prior learning obtained through training, employment and experiences which the learner has gained before starting this training that is
relevant to this training. - Students who can evidence previous learning may apply for RPL upon
registration.
RPL Tools
ABSC has prepared the following tools which will be used in the RPL process:
- Candidate Kit
- Assessors Kit
- Third Party Report Kit
Assessment is conducted through a combination of:
- Written assessment i.e. written questions and answers
- Completion of practical tasks for demonstration of skills developed for each unit of competency of the course
- Completion of practical tasks for demonstration of knowledge of using commercial kitchen equipment and utensils properly with the required level of skills
- Completion of practical tasks for demonstration of knowledge of food safety practices in a commercial kitchen environment
- Completion of practical tasks for demonstration of knowledge of producing commercial grade food to meet expectations of the customers under time constraints of real-life commercial kitchen conditions
- Role plays and simulations
- Gathering and using of commercial kitchen workplace documents related to commercial kitchen operations and management
- Response to written scenarios: applied knowledge questions
- Observation by the assessor of the students’ skills while they complete set tasks in ABSC classroom and in commercial kitchen
- Third party confirmation of consistent workplace performance as per ABSC
Assessor requirements to use as additional evidence of competence
About the Course
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.
