SIT40521 - Certificate IV in Kitchen Management

This is the course for those who want to qualify as a Cook/Chef or Chef de Partie and start their career in Commercial Cookery. During the course, students will gain practical skills in commercial kitchens.
The name and code of this course will change to CIV Kitchen Management in early 2023 due to an Australian Government review of course names and codes. The overall contents and outcomes of the replacement qualification will be similar to SIT40516. A replacement CoE will be issued when this transition takes place.

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What Will You Learn?

Students can study classical French and contemporary dishes and buffets, pâtés and terrines, and modernist dégustation dinners. Butchery masterclasses, matching food with wine, and modernist dégustation dinners can also be studied. There is also a discussion of management practices related to restaurants, from food and staff costing to marketing, human resources, business planning, and financial management.
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What can you expect?

Students are committed to entering the industry, and employers will see that. In addition to masterclasses and excursions, students benefit from enhanced employment outcomes after completing advanced culinary studies. We offer many culinary programs that cover advanced skills such as modernist cuisine, gastrophysics, recipe development, and menu design. By completing this program, you'll learn practical culinary skills and business skills.
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Details about the course

COURSE DELIVERY AND ASSESSMENTCOURSE STRUCTURE & SEQUENCECOURSE DURATIONLOCATIONENTRY REQUIREMENTSWORK PLACEMENT

The course is timetabled in a blended delivery including classroom face to face learning and assessment (theory), practical kitchen training and assessment and Work placement. Assessment methods include project; knowledge questions;
practical demonstration and role plays. We recommend that students do a minimum of 6 additional hours per week of study and work on the assessments in their own time. Students are required to complete 340 (240+100) hours of structured work placement undertaken consecutively with the course delivery. Students will be assisted by the College to secure work placement.

The Certificate IV in Commercial Cookery has time tabled over 5 terms (74 weeks). This is made up of 66 weeks of training and assessment including work placement, and 8 weeks of holidays.
Students attend college (or industry placement) 20 scheduled contact hours per week. The course is time tabled in a blended delivery for a scheduled 20 hours per week. (Classroom, Practical Kitchen and Work Placement.)

Classroom sessions will be delivered at the Le Pont International College main campus in Parramatta NSW. Practical Kitchen sessions will be delivered at Le Pont International College industry standard kitchen, also in Parramatta NSW Hills. The campus and training kitchen are accessible by public transport.

This course is for international students who are new entrants/inexperienced workers within the Food and Hospitality Industry.
Applicants must be 18 years of age. All applicants are required to participate in an entry interview.
This course includes physical tasks, manual handling such as inventory, and using equipment in a hospitality and commercial kitchen setting. As such, applicants must be able to stand for extended periods and be capable of lifting small equipment up to 15 kg. Applicants will be made aware and asked to declare that they meet the physical requirements of this course. The training environment may involve exposure to a range of allergens including wheat, nuts and seeds and Crustaceans. Training is provided in mixed classes of male and female students.
Applicants must demonstrate an IELTS score of 5.0 or equivalent (no older than 2 years) and hold Australian Year 12 or equivalent OR an (AQF) Certificate 4 qualification.
Applicants may be required to participate in a Learning Literacy and Numeracy (LLN) assessment.

Students in Certificate IV in Commercial Cookery are required to complete practical work placement within a commercial kitchen. Le Pont International College has a network of workplaces that will take students for their placement. The work placement is completed in a block mode period during the course. Students will work as a cook for 48 complete food service periods covering breakfast, lunch, dinner, and special functions and coordinate cooking operations for 12 shifts. A work placement logbook is used to record the worked hours and the service periods.

Course prerequisites

Dress Code

Students are required to present in neat, casual attire and wear a standard industry chef’s uniform for cookery components (from Term 2). The attire helps in keeping them passionate.

Classroom Resources:

Le Pont International College has computer rooms that are set up for students to access the Diploma of Hospitality Management resources during face-to-face sessions and other study times.

Equipment Required

Students are required to purchase basic stationery, a notebook, Chef’s Starter Toolkit. They can also bring small laptops or tablets to classroom sessions for taking notes and learning purposes.

Ready to pursue an exciting career with SIT40521 - Certificate IV in Kitchen Management

Students who complete this course gain A nationally recognized industry qualification. With suitable experience, potential careeropportunities include Banquet or Function Manager; Bar Manager; Restaurant Manager; Café Manager; Chef de Partie; Sous Chef; Kitchen Manager; Unit Manager or Catering Operations Manager.

Students must complete all assessments for each unit of competency to be deemed competent in a unit. All 28 units including the work placement must be completed to gain the full qualification. After achieving the SIT50516 Diploma of Hospitality Management,students can progress to higher level VET or University qualifications. Students who do not complete the full qualification will receive a Statement of Attainment for all units completed.

Please contact the institute on 02 9172 5544 or mail us at info@lepont.com.au. Applicants should access and review the Le Pont International College Student Handbook for details regarding living and studying in Australia prior to completing their application.

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