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 cert 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:

✅Completion of an Australian Year 11 secondary school education or higher is required. This criteria varies by country of origin, and information is available on the Norton Institue website and in Norton Institue marketing materials.

✅Academic IELTS 5.5 overall, with no less than 5.0 in each band, or upper intermediate, or EAP from an accredited ELICOS/ESL centre.

Norton Institute Pathway Model:

Norton Institute offers the SIT50422 Diploma in Hospitality Management. An undergraduate degree from at university or higher education provider prepared to accept your qualifications and experience (subject to course entry requirements at higher education providers).

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.

English Language Requirements:

✅Any AQF certification at the Certificate III level or above delivered and assessed in English solely will be considered to meet both the academic and English language admission requirements.

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 successfully completing all of the essential units of this kitchen management course, you will be awarded a nationally recognized qualification in SIT40521 Certificate IV in Kitchen Management. Students who do not finish all of the required units may be eligible for a Statement of Attainment in partial completion of a SIT40521 Certificate 4 in Kitchen Management.

• On-campus

Training is delivered in a classroom setting, offering a full-time, face-to-face learning experience enriched by simulated work environments.

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).

• Kitchen Manager
• Restaurant Manager
• Catering Manager
• Food Service Supervisor
• Sous Chef
• Culinary Team Leader
• Banquet Manager
• Food and Beverage Manager

Our Certificate IV in Kitchen Management qualification opens doors to management positions in the culinary industry and provides opportunities for career advancement and specialization.

*In accordance with statistics sourced from the Australian Government Department of Education and Training and the National Centre for Vocational Education Research

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.