This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen.
Duration: 76 weeks (68 weeks study + 8 weeks breaks)
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.
Adelaide Level 1, 142 North Terrace SA 5000 Melbourne Suite 4.16-4.17, 343 Little Collins St, VIC 3000
This qualification provides a potential pathway for employment as a commercial cook in organisations such as restaurants, hotels, cafés, pubs and coffee shops. ABCI does not guarantee job outcomes.
Applicants will handle and cook dairy and non-vegetarian food items including beef and pork and fish. Applicants must have Basic computer and MS Office skills, and access to the internet.
Age: 18 years old, minimum. 12 Year qualification or equivalent. A valid and current Study Visa Language Level: IELTS score of 5.5 or, PTE score of 42 or, Certificate III in EAL or, ABCI's English Level Test
International students are required to study 20 hours per week. This course is delivered face to face. Assessment methods include: Written answers, Case studies, Projects, Work placement, Practical sessions.
ABCI accepts AQF qualifications from other Registered Training Organisations. erification of authenticity may be required. Recognition of Prior Learning (RPL) is granted upon successful assessment, in line with ABCI policy. Approved RPL may result in course credits and adjusted duration.
Unit code | Unit name | Core/elective |
---|---|---|
SITXWHS005 | Participate in safe work practices | Elective |
SITXFSA006 | Participate in safe food handling practices | Core |
SITXMGT004 | Monitor work operations | Core |
SITHCCC023 | Use food preparation equipment* | Core |
SITXINV006 | Receive, store and maintain stock* | Elective |
SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
SITXFSA005 | Use hygienic practices for food safety | Core |
SITHCCC042 | Prepare food to meet special dietary requirements*^ | Core |
SITHCCC038 | Produce and serve food for buffet*^ | Elective |
SITHCCC039 | Produce pates and terrines*^ | Elective |
SITHCCC027 | Prepare dishes using basic methods of cookery* | Core |
SITHCCC026 | Package prepared foodstuffs* | Elective |
SITHCCC025 | Prepare and present sandwiches* | Elective |
SITHCCC036 | Prepare meat dishes*^ | Core |
SITHCCC031 | Prepare vegetarian and vegan dishes*^ | Core |
SITHCCC028 | Prepare appetisers and salads* | Core |
SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes*^ | Core |
SITHKOP010 | Plan and cost recipes | Core |
SITHCCC035 | Prepare poultry dishes*^ | Core |
SITHCCC037 | Prepare seafood dishes*^ | Core |
SITHCCC041 | Produce cakes, pastries and breads* | Core |
SITHCCC029 | Prepare stocks, sauces and soups* | Core |
SITHPAT016 | Produce desserts* | Core |
SITXCOM010 | Manage conflict | Core |
SITHCCC043 | Work effectively as a cook*^+ | Core |
SITHKOP015 | Design and cost menus\ | Core |
SITHKOP012 | Develop recipes for special dietary requirements*^>\ | Core |
SITHKOP013 | Plan cooking operations* | Core |
SITXFIN009 | Manage finances within a budget | Core |
SITXHRM002 | Roster staff | Core |
SITXWHS007 | Implement and monitor work health and safety practices | Core |
SITXHRM009 | Lead and manage people | Core |
SITXFSA008 | Develop and implement a food safety program*# | Core |
*Indicates the unit has a pre-requisite of SITXFSA005 Use hygienic practices for food safety
^Indicates the unit has a pre-requisite of SITHCCC027 Prepare dishes using basic methods of cookery
+Indicates the unit has a work placement component.
>Indicates the unit has a pre-requisite of SITHCCC042 Prepare food to meet special dietary requirements.
\Indicates the unit has a pre-requisite of SITHKOP010 Plan and cost recipes.
#Indicates the unit has a pre-requisite of SITXFSA006 Participate in safe food handling practices.
To attain the qualification SIT40521 Certificate IV in Kitchen Management, 33 units of competency must be completed.
Total Number of Units | 33 |
---|---|
Number of Core Units | 26 |
Number of Elective Units | 7 |
ABCI has selected the elective units that are most appropriate to meet industry requirements. The selection of electives has been made in consideration with the complexity of skills appropriate to the AQF level of this qualification.
This course contains units of competency that require the student to complete work placement.
SITHCCC043 Work effectively as a cook requires a student to complete 48 service periods in a commercial kitchen.
ABCI will provide work placement venues unless the student is able to provide their own venue. If the student provides their own venue, ABCI has the right to inspect and approve or deny the venue based on ABCI policies and procedures.
Students may enter this qualification with no prior experience or qualifications.
After satisfactory completion of this qualification, a student may progress to:
Consistent with the qualification packaging rules, the units listed below will be delivered for this qualification. The code and title of each unit are provided as well as an indication of core, elective (Elec), prerequisite (Pre)/co-requisite (Co) and licensing requirements (Lic).