30 weeks including 2 weeks term break
Unit by unit
Trainer led in the classroom and structured self-paced study
A. Written questions
D. Written reports/reflection
E. Industry placement
F. Assessment activity projects
Qualification description and job roles
This qualification reflects the role of chefs and 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 on-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.
Possible job titles include:
- Banquet or function manager, Bar manager, Café manager
- Chef de cuisine, Chef patisserie, Club manager
- Executive housekeeper, Front office manager
- Gaming manager, Kitchen manager, Motel manager
- Restaurant manager, Sous chef, Unit manager catering operations.
MVC has focused on Commercial cookery for its Diploma program.
Total units to be completed =33 units
- 26 core units
- 7 elective units
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
A pathway is the route or course of action taken to get to a destination. A training pathway generally means the learning activities or experiences used to attain the competencies needed to achieve career goals. There is no single pathway that applies to everyone; each individual has specific needs and goals. Achievement of AQF qualifications provides opportunities for individuals to pursue and achieve their career goals. Qualifications can be achieved in various ways, including:
- Off-the-job training, e.g. Attending classroom-based learning programs
- Recognition of prior learning
- Credit transfer
Pathways into the qualification
Individuals may enter SIT40521 Certificate IV in Kitchen Management with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification.
Pathways from the qualification
After achieving SIT40521 Certificate IV in Kitchen Management, individuals can progress to SIT50422 Diploma of Hospitality Management.
Entry requirements and reasonable adjustments
There are no formal qualification entry requirements for this training product.
However, MVC has following entry requirements for this program including the student’s agreement and ability to undertake the following:
- Access to reliable computer and internet.
- Participate in Language Literacy and Numeracy (LLN) Assessment test at MVC before the start of Training Minimum ACSF 3.
- Attend and participate in scheduled training and assessment.
- Participate in workplace tasks to employer expectations.
- Comply with the MVC code of conduct requirements, directions on work, and health and safety matters, and all MVC Policies.
International students’ requirements:
- IELTS band 5.5 or equivalent and above
- Students must be 18 years of age or over
- Students must have completed an equivalent of year 12
International Students will need to meet the Department of Home Affairs student visa requirements. Refer to www.homeaffairs.gov.au
Units of competencies offered at MVC
Based on industry consultation and review of industry needs MVC have selected following units of competencies for this qualification.
|Lead diversity and Inclusion
|Lead and manage people
|Implement and monitor work health and safety practices
|Manage finances within a budget
|Monitor work operations
|Develop and implement a food safety program
|Develop recipes for special dietary requirements
|Plan cooking operations
|Design and cost menus
|Identify hazards and assess and control safety risks
|Plan and cost recipes
|Use hygienic practices for food safety
|Participate in safe food handling practices
|Receive, store and maintain stock
|Use food preparation equipment
|Prepare dishes using basic methods of cookery
|Prepare food to meet special dietary requirements
|Produce and serve food for buffets
|Prepare vegetarian and vegan dishes
|Prepare appetisers and salads
|Prepare stocks, sauces and soups
|Prepare vegetable, fruit, eggs and farinaceous dishes
|Produce cook-chill and cook-freeze foods
|Prepare poultry dishes
|Prepare meat dishes
|Prepare seafood dishes
|Produce cakes, pastries and breads
|Prepare specialised food items
|Work effectively as a cook
Mode of delivery
Face to face full time study 20 hours a week
Self-paced study minimum 5 hours a week
- Leadership Study Club (West) 50 Grenfell street Adelaide, 5000
- Level 2 West 50 Grenfell street Adelaide,5000 And
- 78 Currie street Adelaide 5000 SA Or
Approved School premises training site