We provide access to your course materials through SIC eSpace online platform and course handouts. We have computers and student access at College, required software (eg, IT software and Microsoft suite) are installed in college computers for students to use.

A complete, clean laundered and ironed uniform, and correct footwear must be worn at all times while attending practical
class.

Uniform requirements for practical classes:

• 1 x White double breasted Chefs jacket (Not black. Complete with white buttons)
• 1 x Chefs 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 includes cook’s knives. The starter toolkit include:

• 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 kitchen will be provided by the College. The course materials fee for the course is $1,200.

Occupational titles suited to our choice of electives may include:

• Saute chef
• Sous chef
• Fish chef
• Roast chef
• Grill chef
• Fry chef
• Vegetable chef
• Pantry chef
• Pastry chef

Our course has been designed to meet the requirements for the SIT40521 Certificate IV in Kitchen Management. It contains
33 units of competency as follows:

• 27 core units
• 6 elective units

The course is delivered across 60 weeks over 6 terms.

The delivery mode is a blended delivery mode combining classroom, practical and work placement.

Classroom Learning The trainer will introduce the unit and the required knowledge and deepen the student’s understanding of topics through a range of teaching methods. The materials are supplied and are comprehensive. Referring to SIC eSpace online, the trainer directs students to interactive learning activities and then digital challenge tests that cover the unit.

Kitchen Management Practical Sessions: For Kitchen Management practical classes, students will undertake training and assessment in a training kitchen. For other hospitality units, students will participate in simulated hospitality settings. These sessions provide an environment for students to work on practical learning for each unit. This is done under the guidance of the trainer. Practical activities scenarios and role plays are provided in classes no bigger than 20 students. Students are encouraged to support each other in pairs and small groups. Kitchens are fully equipped with large and small commercial equipment. Some units require more practical skills than others.

Work Placement:

Work placement is in a commercial kitchen / in a restaurant in Term 4 and Term 5.

We have referred to the SIT Training Package implementation guides for work placement. There are two units that require work placement in a commercial cookery environment. The placement is completed in Term 4 Block A & B and Term 5 Block A The units are:

SITHCCC043* Work effectively as a cook – 200 hours timetabled This unit’s performance evidence requires the completion of 48 service periods to be completed by the students in real workplace environment. A service period is breakfast, lunch, dinner and special functions.

SITHKOP013* Plan cooking operations– Up to 100 hours timetabled This unit’s performance evidence requires the food production plans based on a commercial kitchen operations for different food service styles.

Students on work placement are expected to do 4 x 5 hour shifts per week for the allocated weeks in the term. The shifts must suit the employer and the required service periods across Breakfast, lunch, dinner and functions. These hours will be different to regular class timetable hours and students must make themselves available. Term 4 and 5 is after 9 months of the course so there is plenty of time to get ready for these arrangements.

Structured Online Learning There is an extra 4 hours per week programmed outside of 20 scheduled contact hours where you revise and practice to reinforce classroom and practical learning. The SIC eSpace online learning is set up by unit and topics so it is easy for you to explore and then work through each unit of study. Some people will move more quickly through the material and others may take a bit more time depending on your confidence in the topics.

Sample Timetable

Students are required to complete a range of tasks as part of the assessment requirements for each unit. Each unit assessment takes about 5-10 hours outside of class hours. Assessments methods may include:

• Short Answer Questions
• Practical Demonstration (Simulation or Real Workplace)
• Project
• Workplace evidence supervisor reports and interviews

Recognition of Prior Learning (RPL) and Credit Transfer (CT)

RPL and credit transfer (CT) can be applied for at the time of enrolment or during orientation and the original or certified copy must be provided. A fee is payable for assessing your RPL status or processing your credit transfer, please refer to our price lists in the handbook and website. If credit is granted, international students may have their course and visa shortened.

Upon successful completion of all the required units of this course, you will receive a nationally recognised 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.

Under mutual recognition, the Qualification or Statement of Attainment awarded by Skyline International College will be recognized by other RTOs Australia-wide. Upon successful completion of this course, students may choose to study:

• SIT50422 Diploma of Hospitality Management at Skyline International College. or
• An undergraduate degree at universities or higher education providers that are willing to accept your credentials and experience (subject to higher education providers’ course entry requirements).

Skyline International College campus is fully equipped with the required facilities including modern computer lab with internet access and required IT software, data projector and resources borrowing facility, printing and photocopying facility and a student common area. Practical kitchen– a custom-built space that is used for commercial cookery training and can be adapted to suit restaurant management and customer service practice and simulations