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Certificate IV in Kitchen Management

Provider:
Queens College of Vocational Education (QCVE)
Course Code:
SIT40521
CRICOS Code:
109649J
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
60-Week
Study Mode:
Full Time
Location:
Melbourne 3000, Victoria, Australia
Course Fees:
AUD 11,990 - 12,990 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
Monthly
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Course Overview

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.

Course Structure

The following 33 units of competency must be completed to achieve this qualification:

Core Units

  1. SITHCCC023* Use food preparation equipment
  2. SITHCCC027* Prepare dishes using basic methods of cookery
  3. SITHCCC028* Prepare appetisers and salads
  4. SITHCCC029* Prepare stocks, sauces and soups
  5. SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
  6. SITHCCC031* Prepare vegetarian and vegan dishes
  7. SITHCCC035* Prepare poultry dishes
  8. SITHCCC036* Prepare meat dishes
  9. SITHCCC037* Prepare seafood dishes
  10. SITHCCC041* Produce cakes, pastries and breads
  11. SITHCCC042* Prepare food to meet special dietary requirements
  12. SITHCCC043* Work effectively as a cook
  13. SITHKOP010 Plan and cost recipes
  14. SITHKOP012* Develop recipes for special dietary requirements
  15. SITHKOP013* Plan cooking operations
  16. SITHKOP015* Design and cost menus
  17. SITHPAT016* Produce desserts
  18. SITXCOM010 Manage conflict
  19. SITXFIN009 Manage finances within a budget
  20. SITXFSA005 Use hygienic practices for food safety
  21. SITXFSA006 Participate in safe food handling practices
  22. SITXFSA008* Develop and implement a food safety program
  23. SITXHRM008 Roster staff
  24. SITXHRM009 Lead and manage people
  25. SITXINV006* Receive, store and maintain stock
  26. SITXMGT004 Monitor work operations
  27. SITXWHS007 Implement and monitor work health and safety practices

Electives Units

  1. SITHIND002 Source and use information on the hospitality industry
  2. BSBWOR203 Work effectively with others
  3. SITXWHS001 Participate in safe work practices
  4. SITHKOP001* Clean kitchen premises and equipment
  5. SITXINV001 Receive and store stock
  6. SITHCCC003* Prepare and present sandwiches

Entry Requirement

Admission Requirements
Minimum Age to Apply 18 years and above.
Academic Entry Requirements Schooling equivalent to Australian Year XII.
Language Requirement
IELTS Score (Minimum)
Minimum IELTS band 5.5 or equivalent.

Career Opportunities

This qualification provides a pathway to work in any hospitality industry sector as a chef or chef de partie.

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