Course Details |
||
|---|---|---|
| Name of RTO | Vardhan Institute of Management and Technology (VIMT) | |
| RTO Number | 41539 | |
| CRICOS Number | 03676J | |
| Training Package Code | SIT | |
| Training Package Title | Tourism, Travel and Hospitality Training Package | |
| Qualification Code | SIT40521 | |
| Qualification Title | Certificate IV in Kitchen Management | |
| Total Course Duration | 82 Weeks | |
| Status | Current | |
1.1. Qualification Description
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate
independently, have responsibility for others and make a range of operational business decisions.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
COURSE DURATION
Total Study weeks: 75
Total Holiday weeks: 7
Total CRICOS duration: 82 weeks
DELIVERY LOCATION
Classroom: Level 1, Unit 2 48 Gordon Ave Geelong West VIC 3218
Training Kitchen: 37-61 Vines rd, Hamlyn Heights VIC 3215
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.
Possible job titles include:
Banquet or function manager, café manager, chef de cuisine, kitchen manager, restaurant manager, sous chef
Entry requirements for students
• Minimum IELTS band 6.0 or equivalent
• 18 years and above
• High School equivalent to Australian Year XII
Please refer to Entry Requirement policy for further details
LLN Requirement
Student must demonstrate their competence in language, literacy and numeracy levels prior to commencing the course. This is done by undertaking the LLN test. LLN Test is not an entry requirement but a tool to evaluate a student’s capability in Language, Literacy, and Numeracy. Refer Language, Literacy and Numeracy Policy.
Unit Code |
Name |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC023* | Use food preparation equipment |
| SITXFSA008 # | Develop and implement a food safety program |
| SITHKOP010 | Plan and cost Recipes |
| SITHKOP015^ | Design and cost menus |
| SITXINV006* | Receive, store and Maintain stock |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC030* | Prepare vegetable, fruit, egg and farinaceous dishes |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC038* | Produce and Serve Food For Buffets |
| SITHCCC039* | Produce pates and terrines |
| SITHCCC040* | Prepare and Serve Cheese |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHKOP012** | Develop recipes for special dietary requirements |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHPAT016* | Produce desserts |
| SITHCCC043* | Work effectively as a cook |
| SITHKOP013* | Plan cooking operations |
| SITXHRM010 | Recruit, select and induct staff |
| SITXCCS014 | Provide Service to Customers |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXCCS015 | Enhance customer service experiences |
* ** Unit require pre-requisite
Assessment requirement
This is a competency based program and assessment is undertaken. Assessment for this qualification may include underpinning knowledge questions,
assignments, practical tests, case studies and role plays.
PATHWAYS
This qualification provides a pathway to work in any hospitality industry sector as a chef or chef de partie.
For more information please send an email to VIMT.VIC@GMAIL.COM
ENROLMENT
To enrol in this qualification, please APPLY NOW