SIT40521 -
Certificate IV in Kitchen Management
CRICOS-110710K

Course Description

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial chef who uses a wide range of cookery skills. 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.

Admission Requirements:

• Applicants must be minimum of 18 years of age at the time of commencement.
• Successful completion of Australian Equivalent Year 12 qualification or         higher.
• Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent.
• Successful completion of Senior Secondary certificate of education in Australia
conducted in the medium of English;
• Completion of a full time Certificate III level course or above in Australia;
• English as the first language;
• Satisfactory completion of the EAL course or ELICOS course at the appropriate level; OR
For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the Admissions and Enrolment policy available in the student’s handbook 
Individuals may enter Certificate IV in Kitchen Management with limited or no
vocational experience and without a lower-level qualification.

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Course Duration:
This course will be delivered over 60 weeks of full-time study for a minimum of 20 hours per week (45 Academic weeks and 15 weeks of Holidays). Additionally, students are expected at least 10 hours of individual study per week not limited to research, learning activities, and assessment activities.

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Work Based Training requirements

Commercial Cookery and Hospitality programs have work placement component, a requirement that students must gain work experience in the hospitality industry. Each student is required to work in an operational commercial kitchen of an industry workplace for a minimum of 48 sessions  (192 hours of work placement) for the unit SITHCCC043 Work effectively as a cook.

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Assessment methods:
Teaching is conducted in the classroom as well as in the commercial kitchen, simulate a real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work, and supervised practical sessions. Assessment comprises of written test assignments, assignment projects, case studies, skills demonstration and practicals will be assessed in operational commercial training kitchen.

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Course Delivery Location:
37-61 Vines Rd, Hamlyn Heights VIC 3215
46 Central Bvd, Armstrong Creek VIC 3217

Training Kitchens - 163 Batten Rd, Armstrong Creek VIC 3217

                               37-61 Vines Rd, Hamlyn Heights VIC 3215

Additional Recommendations
• Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).
• Students must have their own electronic device to be able to access the online classes. If any student need to access ACCM computers for this purpose it will be available through a booking request
• All VET courses students will be required to undertake LLN test to identify Language, Literacy and Numeracy capabilities at the time of Orientation (before commencing the courses). The outcome will help the trainers and Student Support Staff to identify the learning needs and make provisions for additional academic support where required.

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