Certificate IV in Kitchen Management - SIT40521

• Want to become skilled kitchen managers.
• Are passionate about the culinary arts.
• Aim to lead kitchen teams effectively in various culinary establishments.
• Seek to advance their career in kitchen management.

There are no specific prerequisites specified in the training package for this kitchen management course in Australia. 

RTO Requirements for International Students 

To be eligible for enrolment at Norton Institute into the Certificate IV in Kitchen Management all international applicants must be 18 years old or older and exhibit evidence of academic and English language proficiency as follows:

Academic Requirements:

✅ Successful completion of Year 12 or equivalent

English Language Requirements:

✅ Be competent in written and spoken English with an IELTS Score of no less than 6.0 or equivalent language test score.

Credit Transfer:

Norton Institute will assess every individual application to SIT40521 and provide recognition through a Credit Transfer arrangement for the expected units of competency.

There are no specific prerequisites specified in the training package for this kitchen management course in Australia.

We make your kitchen management course materials available to you via online platforms and course handouts. We have computers and student access at the institute, and necessary software (such as IT software and the Microsoft suite) is installed on institute computers for students to utilize. While attending practicals, a complete, clean, cleaned and ironed uniform, as well as appropriate footwear, must be worn at all times.

Uniform requirements for practical classes:

• 1 x White double breasted Chefs jacket (Not black. Complete with white buttons)

• 1 x Chef trousers (Not black. Checked – modern or traditional

• 1 x White apron

• 1 x White neckerchief

• 1 x White Chef’s Hat (skull cap)

• 1 x Shoes heavy-duty, non-slip and clean (no sneakers or runners)

Starter toolkit:

Students will be required to use tools of trade which include cook’s knives. The starter toolkit includes:

• 1 x 25cm/30cm Chef’s knife

• 1 x Steel

• 1 x Paring knife

• 1 x Vegetable peeler

• 1 x Thermometer

• 1 x Palette knife

• 1 x Boning knife

• 1 x Fish filleting knife

• 1 x Utility fork

• 1 x Thermal piping bag

• 1 x Set nozzles

• 1 x Sharpening stone

  
  

The uniform and Starter toolkit for practical kitchens will be provided by the College.

As part of each unit's assessment requirements, students must complete a variety of assignments. Outside of class, each unit evaluation takes roughly 5-10 hours. Methods of evaluation could include:

☑️Questionnaires with Short Answers

☑️Demonstration in Practice (Simulation or Actual Workplace)

☑️Project

☑️Supervisor reports and interviews at work

Applicants for RPL and credit transfer (CT) must submit the original document or a certified copy at the time of enrollment or during orientation. Refer to our price lists in the manual and website for more information. There is a cost associated with determining your RPL status and executing your credit transfer. International students may have their course and visa shortened if credit is given.

After completing all of the required units of this course, you will be awarded a nationally recognized qualification in SIT40521 Certificate IV in Kitchen Management. Students who do not complete all required units may be eligible for a Statement of Attainment in partial completion of a SIT40521 Certificate IV in Kitchen Management.

Norton Institute Qualification or Statement of Attainment will be recognized by other RTOs around Australia under mutual recognition. Students who successfully complete this course may opt to study:

➡️Norton Institute offers the SIT50422 Diploma in Hospitality Management.

➡️An undergraduate degree at universities or higher education providers prepared to accept your qualifications and experience (subject to course entry requirements at higher education providers).

Potential employment options are in the cookery and hospitality industry. The possible employment pathways may include as below: 

• Chef

• Chef d’partie

• Caterer

Students who complete this course may wish to continue their education into the SIT50422 Diploma of Hospitality Management, as well as higher education qualifications in cookery or hospitality.

The delivery is a mixed delivery strategy that combines classroom, practical, and work placement components. Learning in the Classroom: The trainer will introduce the unit and the required knowledge to expand the student's grasp of issues. The trainer also takes students to interactive learning activities and digital challenge examinations that cover the lesson by referring to it online. Kitchen Management Practical Sessions: Students will receive training and assessment in a training kitchen for kitchen management practical workshops. Students will participate in simulated hospitality situations for other hospitality subjects. These workshops offer the opportunity to work on practical learning for each topic. In classes of no more than 20 students, practical activities, situations, and role plays are presented. Students are encouraged to work in pairs and small groups to help one another. Large and small commercial equipment is available in kitchens. Some units necessitate more hands-on experience than others.