Certificate IV in Kitchen Management
Provider:
Course Code:
SIT40521
CRICOS Code:
109507A
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
Sydney, New South Wales, Australia
Course Fees:
AUD 20,000 Per Course
Delivery Mode:
Blended Delivery
Target:
International
Intake:
Monthly
Course Overview
Get your Certificate IV in Kitchen Management from one of the best cookery schools in Sydney. New Era Institute’s Commercial Cookery / Kitchen Management courses will give you the professional qualifications you need to become a fully qualified chef or chef de partie and start your career in Commercial Cookery / Kitchen Management.
The course is a nationally recognised industry qualification that will help you to develop comprehensive practical kitchen skills including kitchen hygiene and food safety, safe work practices, responsible service of alcohol, food preparation, and more. You’ll also develop an in-depth understanding of commercial kitchen and hospitality venue operations including menu planning and costing, financial management, coordinating cooking operations, managing people and leading teams, and more.
The Certificate IV in Kitchen Management will give you the theoretical and practical knowledge and experience you need to work in commercial kitchen environments in restaurants, pubs, cafes, pubs and catering businesses.
Course Structure
The SIT40521 Certificate IV in Kitchen Management (CRICOS code 109507A) comprises 33 units of competency. There are 27 core units and 6 elective units. New Era Institute has organised the units of competency into stages relating to kitchen operations, hospitality skills, and commercial cookery.
Stage 1:
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITHCCC023* Use food preparation equipment
- SITXWHS006 Identify hazards, assess and control safety risks
- SITXWHS007 Implement and monitor work health and safety practices
- SITHCCC027* Prepare dishes using basic methods of cookery
- SITHCCC029* Prepare stocks, sauces and soups
Stage 2:
- SITHCCC028* Prepare appetisers and salads
- SITHCCC040* Prepare and serve cheese
- SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC031* Prepare vegetarian and vegan dishes
- SITHCCC035* Prepare poultry dishes
- SITHCCC036* Prepare meat dishes
Stage 3:
- SITHCCC037* Prepare seafood dishes
- SITHCCC041* Produce cakes, pastries and breads
- SITHPAT016* Produce desserts
- SITHCCC038* Produce and serve food for buffets
Stage 4:
- SITHCCC042* Prepare food to meet special dietary requirements
- SITXINV006* Receive, store and maintain stock
- SITXINV007 Purchase goods
- SITHKOP010 Plan and cost recipes
- SITHKOP015* Design and cost menus
- SITHKOP012* Develop recipes for special dietary requirements
- SITXMGT004 Monitor work operations
Stage 5:
- SITHKOP013* Plan cooking operations
- SITXHRM009 Lead and manage people
- SITXCOM010 Manage conflict
- SITXHRM008 Roster staff
- SITXFIN009 Manage finances within a budget
- SITXFSA008 Develop and implement a food safety program
- SITXCCS015 Enhance customer service experiences
Stage 6:
- SITHCCC043* Work effectively as a cook
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Have completed an equivalent secondary schooling level of a Higher School Certificate (year 12 in Australian schools) or can demonstrate suitable work or life experience. |
| Minimum Age to Apply | Students must be 18 years of age or older. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
|
Pathway
- Cert IV KM + Dip HM
Career Opportunities
Career opportunities include
- Chef - small restaurant or cafe
- Chef de Partie
Internship or Work Placements
The Certificate IV in Kitchen Management includes a work placement component that consists of 192 hours in a commercial kitchen working as a cook and 48 hours plan cooking operations.
The work placement is completed in a block mode period during the course. At stage 6, you work as a cook for 48 complete food service periods covering breakfast, lunch and dinner and you plan cooking operations for 12 food service periods.