SIT40521 Certificate IV in Kitchen Management
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. 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.
Who can enrol
International students over the age of 18 who wish to enter the hospitality industry as a chef. It is recommended for the students to complete the Certificate III in Commercial cookery qualification before entering to this qualification.
Pathways from the qualification
Employment Pathways from the qualification
To attain the SIT40521 Certificate IV in Kitchen Management, 33 units must be completed, consisting of 26 Core units and 7 elective units.
Each student is required to work in an operational commercial kitchen of an industry workplace as per allocated hours. *Please refer to training and assessment strategy.
Assessment will usually commence in the session following delivery. As this is a competency-based program, assessment continues throughout the program until the participant either achieved competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks. The assessments may take the form of:
- Written Quiz (A)
- Written Question (B)
- Assignment (C)
- Project (D)
- Case Study (E)
- Observation / Demonstration (F)
- Logbook – Service Log, Supervisor Report & Assessor Observation (G)
Course Credit (CT / RPL)
Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.
The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.
Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.
“Studying at NTCA has been the best decision of my life. I love working in the restaurant, and NTCA’s Hospitality course is perfect for me. It has given me so many opportunities I wouldn’t have had anywhere else. I couldn’t have asked for anything better to set up my career in hospitality and catering. I can’t wait to continue learning and progress my career at the same time.”