SIT40521
Certificate IV in Kitchen Management
If you have a wide range of experience but haven’t completed your qualification for whatever reason, then you’re in the right place. will love.
Frequently Asked Questions
Applicants must:
- Be 21 years or over
- Be sufficiently proficient in English (read, write and speak) to be able to work successfully in a highly regulated environment
- Have satisfactorily completed a minimum of year 12 or equivalent
Pre Training Review (PTR)
A pre-training interview would be conducted with the applicant by a Frontier representative. This interview will help us identify your prior experience, existing knowledge, skills, and suitability for the course. Pre Training Review will be valuable in determining additional support and/or reasonable adjustment required for you to successfully complete the course.
Language, Literacy & Numeracy
Applicants must undertake a language, literacy, and numeracy assessment during their induction session prior to beginning the qualification. Results will be assessed on an individual level by the assessor.
Depending upon the level of support required for the language, literacy, or numeracy an alternative training and assessment methods may be used or the learners will be recommended to pursue the Foundation Skills program, which will help them fulfill the LLN gap and achieve the qualification.
The students enrolled in SIT40521 Certificate IV in Commercial Cookery are required to complete 33 units of competency as listed below:
Core unit
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basis methods of cookery
SITHCCC028 Prepare appetises and salads
SITHCCC029 Prepare stocks,sauces and soups
SITHCCC030 Prepare vegetable,fruit,egg and farinaceous dishes
SITHCCC035 Prepare poultry dishes
SITHCCC037 Prepare seafood dishes
SITHCCC036 Prepare meat dishes
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC041 Produce cakes,pastries and breads
SITHCCC043 Work effectively as a cook
SITXWHS007 Impement and monitor work heath and safety practices
SITXMGT004 Monitor work operations
SITHKOP010 Plan and cost Receipes
SITHKOP012 Develop Receipes for special dietary requirements
SITHKOP013 Plan cooking operations
SITHPAT016 Produce Desserts
SITXFSA005 Use hygenic practices for food safety
SITXCOM010 Manage Conflict
SITXFIN009 Manage finances within a budget
SITXFSA006 Participate in safe food handling practises
SITXHRM009 Lead and manage people
SITXHRM008 Roster Staff
SITHCCC031 Prepare Vegetarian and Vegan Dishes
SITHKOP015 Design and Cost Menus
SITXFSA008 Develop and Implement a food safety program
SITXINV006 Receive,Store and Maintain Stock
Elective Units
SITHCCC038 Produce and serve food for Buffets
SITHKOP011 Plan and implement Service of Buffets
SITHKOP014 Plan catering for events or functions
SITXCCS014 Provide service to customers
SITXCCS015 Enhance customer service experiences.
SITXINV007 Purchase goods
QTE Training and Technology offers the following delivery modes for this qualification:
- Work based + Face to Face Delivery – Face to face delivery involves the delivery of training sessions either one-to-one or group based. Training sessions are conducted on site in the learners’ workplace and training sessions are scheduled according to employer or learner needs.
We expect minimum total of 3 hour per week for full time trainee. During the pre-training review, the trainers’ visit hours are decided and are reflected in the training plan.
The visit hours are decided upon by mutual agreement between the employer, trainer and the student. To ensure effectiveness of training sessions and encourage student participation, group sizes will be limited to a maximum of 6 participants in the workplace.
Each session will allow enough time for the students to learn the topic, undertake practice opportunities and, where required by learner or employer needs, complete / submit set tasks required for assessment purposes.
- Self- paced learning – Self-paced learning involves the learner undertaking learning and assessment tasks between face-to-face consultations. The extent of self-paced learning is determined by each individual learner and is communicated through the trainer and assessor.
- Work based + Face to Face Delivery – Face to face delivery involves the delivery of training sessions either one-to-one or group based. Training sessions are conducted on site in the learners’ workplace and training sessions are scheduled according to employer or learner needs.
Duration
The time taken to complete will depend on the learner and the delivery option selected.
Intake Dates – QTE Training and Technology offers monthly intakes and the course may be commenced in your discretion.
Course Duration – The course duration may vary upon learners’ prior experience, knowledge and abilities.
RPL is an acronym for Recognised Prior Learning. Recognition of Prior Learning (RPL) is an assessment pathway to gain a qualification if you believe that you have the skills, knowledge and experience gained through work, training courses and work based training to meet the requirements of the course.
If you have required skills and experience in a sector, and can provide supporting evidences, you may be eligible for Recognised Prior Learning (RPL), which will provide you a certification based on your experience.
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