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Certificate IV in Kitchen Management

Provider:
Tas College
Course Code:
SIT40521
CRICOS Code:
105947J
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Course Fees:
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Delivery Mode:
On Campus
Target:
International
Intake:
January, April, July, September
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Course Overview

The Certificate IV in Kitchen Management will give you the confidence, practical skills and leadership skills to work professionally across a wide range of venues within the hospitality industry. This course provides you an opportunity to build on your Certificate III in Commercial Cookery. You will gain an in-depth understanding of kitchen management, finance management and team management to prepare you for a leadership role at any food establishment or culinary institution.

The course offers a rewarding career in the hospitality industry, including commercial cook and commis chef, suitable for supervisory or team leading role in the kitchen. Join the program to expand your cookery skills through training across a range of cuisines and techniques, preparing you for a global career.

Course Structure

The Certificate IV in Kitchen Management has the following 33 units of competency:

Core Units

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

Elective Units

  1. SITXHRM007 Coach others in job skills
  2. SITHCCC038* Produce and serve food for buffets
  3. SITHCCC044* Prepare specialised food items
  4. SITHCCC040* Prepare and serve cheese
  5. BSBSUS211 Participate in sustainable work practices
  6. SITXCCS014 Provide service to customers

Entry Requirement

Admission Requirements
Minimum Age to Apply International students must be 18 years or older at course commencement.

Academic Entry Requirements
Participate in a course entry interview to determine suitability for the course and student needs.

Language Requirement
IELTS Score (Minimum) To meet English language requirements an IELTS score of 5.5 or it's equivalent is required.
English Language Requirements

Students may also show English language proficiency through;

  • Minimum of two years study at an AQF level 4 or higher completed in Australia.

OR

  • Senior Secondary Certificate of Education completed in Australia

Pathway

  • CertIV Com Cook + Dip Hos Man
  • Cert IV Kit Man + Dip Hos Man

Career Opportunities

Potential employment options are in the commercial cookery sector in the roles such as:

  • Chef
  • Chef de Partie

Internship or Work Placements

256 total hours of work placement.

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