SIT40521 Certificate IV in Kitchen Management CRICOS code: 109568K
Certificate IV in Kitchen Management
Our Entry Requirements
Franklin International College has the following entry requirements:
1. Have completed minimum Senior high school of Year 12 or equivalent.
2. Must be 18 years of age at the time of course commencement.
English Language Requirements
To demonstrate proficiency in English, candidates must fulfill one of the following criteria:
- Achieve an IELTS overall score of at least 6.0, or its equivalent. Alternatively, a score of 5.5 is acceptable if combined with at least 10 weeks of ELICOS, or a score of 5.0 if combined with at least 20 weeks of ELICOS.
- Have completed a Certificate IV, Diploma, or Advanced Diploma level qualification in Australia within the last 2 years.
- Completed a Certificate III or Certificate IV in ESL or EAL from the ESL/EAL Framework.
- Successfully finished the ELICOS Course: General English at the Upper Intermediate Level.
Note – If an International overseas student is unable to provide any of the above evidence at the time of enrolment they will be required to complete Franklin International College’s English Language Proficiency Assessment to ensure that they have the required English proficiency level for the course in which they want to enrol.
Delivery Mode
This course will be delivered 20 hours a week face-to-face at the below premises
Classroom:
L1 341 Queen St, MELBOURNE, VIC, 3000
Kitchen Training Venues:
14/65 Mark Street, North Melbourne, VIC, 3051.
Duration and Intakes
This qualification will be delivered over 78 weeks, including 66 weeks of training and assessment spread over 6 terms of 10 weeks and 12 weeks of holidays.
Course Fees
A detailed payment plan and payment arrangements are provided in the letter of offer and written agreement.
Non-payment of course fees may result in the cancellation of enrolment.
Assessment Methods
Assessment will occur through a variety of methods, including projects, role-plays, observations, logbooks, case studies, and short answer questions.
Note that for international students’ satisfactory course progress is required to meet visa requirements. More information can be found in the Course progress policy and procedure or International Student Handbook.
Equipment: Students must also supply their own laptop with Microsoft Office software e.g., Office 365 Personal that includes Outlook, Word, Excel, PowerPoint & Publisher. For printing completed assessments, you will need to have your own USB. Please refer to the International Student Handbook for the specification and other technical requirements.
Enrolment Procedure
Please contact our office via admissions@franklincollege.edu.au to discuss commencement dates, enrolment procedures, payment methods or any course related matters.
For other costs and charges, please visit the Student Information Section and the International Student Handbook.
Delivery Location
L1 341 Queen St, MELBOURNE, VIC, 3000
14/65 Mark Street, North Melbourne, VIC, 3051.
Intakes Date
“If you would like to know the intake dates for our pathway course please follow the link below: https://franklincollege.edu.au/intake-dates/. “
Enrolment and Orientation
Upon acceptance of a student’s application for enrolment, a letter of offer, as well as a written agreement and tax invoice for the remaining fees, will be forwarded to students. Students must read through all the provided information as it will provide all the necessary information about the course of study. A Confirmation of Enrolment (CoE) letter will be issued once the signed acceptance of the offer, written agreement and payments are received.
Orientation class will be held one week before the commencement of the course. The orientation class will include information about the campus, living in Australia, accessing our support services and methods for achieving success throughout the course, including course progress requirements.
Career Outcomes
Students who completed this course may be able to seek employment in restaurants, hotels, clubs, pubs, cafes, and coffee shops or to run a small business in these sectors. Possible job titles may include:
- Chef
- Chef de partie
Education Pathways
Students who completed this course may wish to further their studies and enrol in SIT50416 Diploma of Hospitality Management or a range of Diploma qualifications in Tourism, Travel, and Hospitality areas.
Equipment Arrangements
Students must also have their own laptop with Microsoft Office software e.g., Office 365 Personal that includes Outlook, Word, Excel, PowerPoint & Publisher.
For printing of completed assessments, students need to have their own USB. Please refer to the International Student Handbook for the specification and other technical requirements.
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.
Course Structure
The SIT40521 Certificate IV in Kitchen Management qualification has 33 units in total comprising of 27 core and 6 elective units from the Hospitality, Health and Business Services Training Packages.
Units included in this qualification are:
| Unit Code | Unit of Competency | Core or Elective |
| SITHCCC023* | Use food preparation equipment | Core |
| SITHCCC027* | Prepare dishes using basic methods of cookery | Core |
| SITHCCC028* | Prepare appetisers and salads | Core |
| SITHCCC029* | Prepare stocks, sauces and soups | Core |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031* | Prepare vegetarian and vegan dishes | Core |
| SITHCCC035* | Prepare poultry dishes | Core |
| SITHCCC036* | Prepare meat dishes | Core |
| SITHCCC037* | Prepare seafood dishes | Core |
| SITHCCC041* | Produce cakes, pastries and breads | Core |
| SITHCCC042* | Prepare food to meet special dietary requirements | Core |
| SITHCCC043* | Work effectively as a cook | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHKOP012* | Develop recipes for special dietary requirements | Core |
| SITHKOP013* | Plan cooking operations | Core |
| SITHKOP015* | Design and cost menus | Core |
| SITHPAT016* | Produce desserts | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXFSA008* | Develop and implement a food safety program | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXINV006* | Receive, store and maintain stock | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
| SITXHRM010 | Recruit, select and induct staff | Elective |
| SITHCCC026* | Package prepared foodstuffs | Elective |
| SITXCCS015 | Enhance customer service experiences | Elective |
| SITHCCC038* | Produce and serve food for buffets | Elective |
| SITHCCC040* | Prepare and serve cheese | Elective |
Training Arrangements
The SIT40516 Certificate IV in Kitchen Management qualification is completed in the classroom, a commercial kitchen, and work placement. To meet the course progress requirements students must participate in learning activities. Outcomes from assessment tasks must also be satisfactory. Students are required to attend classes for 20 hours a week. Detailed timetable information will be provided to the students during orientation.
Students will also complete work placement as a part of course requirement.
Course Credit
Students may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available at www.franklincollege.edu.au.
For international students, the granting of course credit may affect course fees as well as the duration of the course. The result of an application for credit and any changes to fees or course duration will be advised to students in writing.
If course credit is granted following the issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing a reduced duration and course fee. For any questions about course credit, contact us via
info@franklincollege.edu.au.
OSHC
International students are also required to have Overseas Student Health Cover before arriving in Australia. Franklin International College provides details of OSHC providers in the International Student Handbook.
Complaints and Appeals
Students can access Franklin International College’s Complaints and Appeals policy in the Student Handbook, telephone 1300 841 006 or email info@franklincollege.edu.au.
Additional Support
All students will be provided with a range of learning support options and resources to help them achieve competency. This includes:
• Academic and personal support.
• Referral to external support services.
Privacy and Confidentiality
We strictly abide by all Australian state and federal requirements relating to your privacy and confidentiality including the VET Quality Framework, the Privacy Act 1988, and Privacy Amendment (Private Sector) Act 2000.