Course description
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.
CRICOS code: 109710J
Course duration
This course is delivered over 70 weeks of full time study at 20 hours per week of scheduled class time at the Skills Institute Australia training facility and in a fully-equipped training kitchen facility. This includes six weeks holidays.
| Weeks | Hours per week | Total hours | |
|---|---|---|---|
| Study/ training | 64 | 20 | 1280 |
| Holiday | 6 | ||
| Total | 70 | 1280 |
Delivery method
This program utilises a blended delivery mode which incorporates face to face delivery, workshops, individual assignments, team based assignments and/or simulated environment. Participants will attend scheduled training sessions delivered in the training facility and practical work will be conducted in a fully-equipped kitchen facilities. Students may also complete practical work requirements at workplaces which fulfil the AQF requirements specified in the individual units.
Pre-requisites
All students must be at least 18 years of age.
Academic requirements:
- Satisfactory completion of year 12 or equivalent
- Overseas students require a language proficiency of IELTS 5.5 or equivalent
There are no specific academic prerequisites for the course as a whole. However, some of the individual units of competency require one or more of the following prerequisite units:
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHKOP010 Plan and cost recipes
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
The Unit of Competency SITHCCC043 Work effectively as a cook requires you to work a minimum of 48 complete service periods in a commercial kitchen. You will need to locate a suitable professional kitchen (external to SIA) where you may fulfil this requirement.
Resources included
All of the learning materials and test books required to complete this course will be provided.
Course units
In order to receive this qualification, thirty-three units must be completed satisfactorily:
- 27 core units
- 6 elective units
| Code | Unit name |
|---|---|
| Core units | |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| 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 |
| SITXWHS007 | Implement and monitor work health and safety practices |
| Elective units | |
| SITHCCC025 | Prepare and present sandwiches |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC040 | Prepare and serve cheese |
| SITXCCS014 | Provide service to customers |
| SITXWHS006 | Identify hazards, assess and control safety risks |
Career outcomes
This course provides participants with the skills to obtain the occupational position across various industrial sectors. Job roles and titles vary across these different industry sectors. Possible job titles relevant to this qualification include:
- chef
- chef de partie
Academic pathways
Individuals who successfully complete the Certificate IV in Kitchen Management may study the Diploma of Hospitality Management.
Recognition of Prior Learning (RPL)
Students who have completed any of the units of study or have practical experience that may be used for recognition of prior learning must contact Skills Institute Australia prior to enrollment.
Assessment
As this is a competency based program, assessment continues throughout the duration of the course until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed.
Assessment tasks may include
- Written questions and answers
- Presentations
- Projects
- Case study analysis
- Observation of the learner
- Written and oral questioning
- Written reports
- Practical demonstration
Fees
Click here to see our current fee structure.
Is this course available for Domestic or International students?
Please note that some courses may only be taken by domestic students. For the latest information on whether this course may be taken by any student or by domestic students only, please click here.
Student support
Skills Institute Australia has a commitment to providing equity in training for all learners. In particular, ensuring equity in training for women and the elimination of discrimination against female students in vocational education and training is a priority.
Skills Institute Australia encourages all students to pursue their vocational education and achieve their training goals, including students:
- With language, literacy and numeracy problems
- From a non-English speaking background
- With a disability
Our college will identify and access appropriate support services, and ensure the necessary services are provided for participants as required.
ACSF Course Profile
An ACSF Course Profile is a collection of the analyses of the required ACSF Core Skill levels of the Units of Competency that make up the qualification that we are delivering.
SIA uses a purpose-built diagnostic tool created by LLN Robot to determine the required ACSF Core Skill levels of a Unit of Competency. The system uses a series of language analysis algorithms to scan the content of a Unit of Competency to identify trigger words and phrases and their associated values based on the training package, ACSF performance indicators and the AQF (certificate) level of the unit. This data is used to generate a training profile that reflects the core skills required to understand and perform the criteria outlined in the unit.
The Course Profile outlines the ACSF Core Skill level requirements a Learner will be expected to be at upon completion of their training.
For more information about the ACSF, please click here.
To download detailed ACSF analyses of all our courses, please click here.