Kitchen Management

CRICOS

Certificate IV in Kitchen Management

Course Code 109656K

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.

Possible job titles include:

• chef
• chef de partie

Qualification

Students successfully completing the course will receive the Nationally Recognised SIT40521 Certificate IV in Kitchen Management qualification.

Course Duration

This course is offered full time over 1.5 year or 78 weeks including holidays on a full time basis.

Contact Hours

20 hours per week for 60 weeks

Additionally, students are expected at least 10 hours of individual study per week not limited to research, learning activities and assessment activities utilising the facilities and resources available at Duke College

Tuition Fee

$19,000

(Includes tuition fees plus any additional compulsory costs) Fees and Charges are subject to change with prior notice. Material Fee will be charged extra (Maximum up to $1000)

Training Location

• 33 Windsor St Richmond NSW 2753
• Level 1, 20 Macquarie St Parramatta NSW 2150

Duke College Training Kitchen

3/14 Hampstead Road Auburn NSW 2144

Work Placement

Kitchen Management programs has work placement component ,a requirement that students must gain work experience in the hospitality industry. Duke College will be organising the Work Placement after consultations and formal agreements with individual students and relevant organisations.

It is the responsibility of the students to attend the allocated Work Placement. Failure to attend can affect their course progress.

This course incorporates 60 service periods (Instances) of work placement, which makes up an essential part of this course.

Entry Requirements

The Training Package does not specify any entry requirements for this qualification course.

Age Requirements

Duke College has a requirement that all students must be over 18 years of age at the commencement of course.

Academic Requirements

To gain entry to this course, applicants should have successfully completed home country equivalent to an Australian Year 11 qualification. For further information refer to the Equivalent Qualifications on the New South Wales Education Standards Authority (NESA) website: http://www.boardofstudies.nsw.edu.au/hsc/ equivalent-qualifications.html

English Language Requirements

All International Students applying for courses at Duke College must have a minimum English Language proficiency level of one of the below:

You should qualify in ANY ONE (1) of the following:

• IELTS overall band score of 6, or an equivalent score from an internationally recognized exam, in accordance with the Department of Home Affairs (DHA) regulations.
• At least 50% completion of any AQF Certificate IV or Diploma qualification within Australia.
• IELTS band score of 5.5 or higher, with completion of Upper Intermediate ELICOS (minimum 10 weeks).
• IELTS score of 5.0 or higher, with completion of Upper Intermediate ELICOS (minimum 20 weeks).
• Successful achievement of at least Upper Intermediate level of ELICOS study in Australia.
• TOEFL iBT score of 65 or above, or an equivalent score.
• PTE Academic band score of 46 or above, or an equivalent score.
• Cambridge English Advanced (CAE) test score of 169 or higher, or 147 when combined with at least 20 weeks of ELICOS.
• OET score band of Pass or higher, or an equivalent score.
• Successful completion of a Senior Secondary Certificate of Education in Australia conducted in English.
• Completion (within the past two years) of full-time studies in Australia toward a Certificate IV level course or higher.
• English as a first language from countries such as United Kingdom, United States of America, Canada, New Zealand and Republic of Ireland.
• Any other form of test that satisfies the institution's requirements.

Assessments

Assessments comprise of written assignments, tests, projects, case studies, skills demonstration and practicals. Skills will be assessed in the operational commercial training kitchen.

Training Method

Teaching is conducted in the classroom as well as in the training kitchen servicing customers (simulated industry environment). The delivery will include face to face training, lectures, discussions, research, learning activities, group work, and supervised practical sessions.

Students undertaking this course will also have access to our commercial kitchen.

Course Structure

Units of Competency
(33 Units including 26 core & 7 elective units)

Elective Units

• SITHCCC038 Produce and serve food for buffets**
• SITHCCC040 Prepare and serve cheese*
• SITHCCC044 Prepare specialised food items**
• SITXWHS006 Identify hazards, assess and control safety risks
• SITXCCS014 Provide service to customers
• SITXINV007 Purchase goods

(* Prerequisite unit is SITXFSA005 Use hygienic practices for food safety)
(** Prerequisite unit are SITXFSA005 Use hygienic practices for food safety + SITHCCC027 Prepare dishes using basic methods of cookery)
(*** Prerequisite unit are SITXFSA005 Use hygienic practices for food safety + SITHCCC027 Prepare dishes using basic methods of cookery + SITHCCC042 Prepare food to meet special dietary requirements + SITHKOP010 Plan and cost recipes) (**** Prerequisite unit is SITHKOP010 Plan and cost recipes)
(*****Prerequisite unit are SITXFSA005 Use hygienic practices for food safety + SITXFSA006 Participate in safe food handling practices