Certificate IV in Kitchen Management

SIT40521 Certificate IV in Kitchen ManagementCRICOS COURSE CODE: 109568K

TKL College has the following entry requirements:

  • Have completed at least a senior high school year 12 or equivalent.
  • An IELTS score of 6 with no band less than 5.5 or equivalent. English language competence can also be demonstrated through any of the following:
  • Completed Certificate III or at least 6 months of a Certificate IV level course or above in an Australian College or
  • ELICOS Upper-Intermediate level or
  • English Placement Test (EPT).

*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.

Classrooms:
Suite 707, Level 7, 159-175, Church St, Westfield Shopping Centre, Parramatta, NSW 2150.

The qualification is delivered over 78 weeks comprising of:

  • 6 terms of 10 weeks each (study 60 weeks total)
  • Work placement block to be completed during term 6.
  • Holiday breaks for 18 weeks (as specified in the timetable)
  • January, April, July, October (Midterm intake available)
  • For more information please visit www.tkl.edu.au/intake-dates

  • Tuition Fee: A$21,000
  • Material fee: A$1,000. This includes all cookery tools and equipment, uniforms, and boots required to participate in the course.
  • Enrolment fee: A$200 (non-refundable)
  • 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 will occur through a variety of methods, including projects, role-plays, kitchen practical assessments, observations, logbooks, case studies, and short answer questions.
  • Note that for international students’ satisfactory course progress is required in order 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.

TKL will assist with the Work placement arrangement. However, students are encouraged to find their own work placement, which requires approval from the work placement coordinator/ TKL College.

The Work placement takes place in Term 6. During this term, students will complete work placement unit SITHCCC043 Work Effectively as a Cook that requires 192 Hours of work placement to cover 48 Service periods for SITHCCC043. This will cover Breakfast, Lunch, Dinner and Function Services.

Study Methods

Face-to-face 13.5 hrs (blended delivery mode combined with classroom and practical training in a commercial kitchen setting) + 6.5 hrs online Activities (per week)

Time-Table (Sample)

Face to Face/ Practical/Online activities (20 hours/week)

Morning Session from 8:00 am to 3:15 pm

Afternoon Session from 3:30 pm to 8:30 pm (Three evening classes) or 2:30 pm to 10 pm

Monday to Sunday

Note: Time table will be chosen during the Orientation. TKL college reserves the right to alter the class time table.

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.

Orietation 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.

Enrolment Procedure

Please contact our office via info@tkl.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.

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 SIT60322 Advanced Diploma of Hospitality Management or higher education qualifications in management.

Equipment Arrangements

Students are encouraged to have their laptop with Microsoft Office software e.g. Office 365 Personal which includes Outlook, Word, 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.

Training Arrangement

This qualification is completed in the classroom, a commercial kitchen and work placement.

The delivery mode of this qualification will be 6.5 hours Online and 13.5 hours face-to-face blended delivery mode combined with classroom and practical training in a commercial kitchen setting.

This qualification consists of different Units of Competencies (UOC) and our qualified trainers will explain UOC outlines at the beginning of the training of each UOC. Classroom training is held in fully equipped classrooms and practical training is held in a fully set-up commercial kitchen.

Each training session is facilitated with learner resources such as PowerPoint presentations, student learner guide, formative activities, and where applicable, supported with simulated case studies, policies and procedures, software and necessary hardware, etc.

Students are also required to complete mandatory 192 hours work placement in a restaurant with a commercial kitchen for unit SITHCCC043 Work effectively as a cook (192 hours work placement in 48 service period) in term 6.

NOTE: The Venue of kitchen training can be changed with short notice.

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 outlined on the right.

 

CodeUnit of CompetencyField
SITHCCC023*Use food preparation equipmentCore
SITHCCC027*Prepare dishes using basic methods of cookeryCore
SITHCCC028*Prepare appetisers and saladsCore
SITHCCC029*Prepare stocks, sauces and soupsCore
SITHCCC030*Prepare vegetable, fruit, eggs and farinaceous dishesCore
SITHCCC031*Prepare vegetarian and vegan dishesCore
SITHCCC035*Prepare poultry dishesCore
SITHCCC036*Prepare meat dishesCore
SITHCCC037*Prepare seafood dishesCore
SITHCCC041*Produce cakes, pastries and breadsCore
SITHCCC042*Prepare food to meet special dietary requirementsCore
SITHCCC043*Work effectively as a cookCore
SITHKOP010Plan and cost recipesCore
SITHKOP012*Develop recipes for special dietary requirementsCore
SITHKOP013*Plan cooking operationsCore
SITHKOP015*Design and cost menusCore
SITHPAT016*Produce dessertsCore
SITXCOM010Manage conflictCore
SITXFIN009Manage finances within a budgetCore
SITXFSA005Use hygienic practices for food safetyCore
SITXFSA006Participate in safe food handling practicesCore
SITXFSA008*Develop and implement a food safety programCore
SITXHRM008Roster staffCore
SITXHRM009Lead and manage peopleCore
SITXINV006*Receive, store and maintain stockCore
SITXMGT004Monitor work operationsCore
SITXWHS007Implement and monitor work health and safety practicesCore
SITXWHS006Identify hazards, assess and control safety risksElective
SITXHRM010Recruit, select and induct staffElective
SITHCCC026*Package prepared foodstuffsElective
SITXCCS015Enhance customer service experiencesElective
SITHCCC038*Produce and serve food for buffetsElective
SITHCCC040*Prepare and serve cheeseElective

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.tkl.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@tkl.edu.au.

OSHC

International students are also required to have Overseas Student Health Cover before arriving in Australia. TKL College provides details of OSHC providers in the International Student Handbook

Complaints and Appeals

Students can access TKL’s Complaints and Appeals policy in the Student Handbook, telephone 02 8677 3602 or email info@tkl.edu.au

Additional Support

Academic and personal support includes:

  • One-on-one support from our trainers/assessors to assist with their studies.
  • Additional classes, tutorials, and workshops
  • One-on-one support from the Administration regarding student concerns including language, literacy, and numeracy issues.

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.

For more information, please refer to the International Student Handbook.

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