Certificate IV in Kitchen Management
Provider:
Course Code:
SIT40521
CRICOS Code:
109611A
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Course Fees:
Send Enquiry
Delivery Mode:
On Campus
Target:
International
Intake:
Semesterly
Course Overview
This qualification reflects the role of chefs and 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 are required to attain this qualification:
Core Units
- SITHCCC023* Use food preparation equipment
- SITHCCC027* Prepare dishes using basic methods of cookery
- SITHCCC028* Prepare appetisers and salads
- SITHCCC029* Prepare stocks, sauces and soups
- SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC031* Prepare vegetarian and vegan dishes
- SITHCCC035* Prepare poultry dishes
- SITHCCC036* Prepare meat dishes
- SITHCCC037* Prepare seafood dishes
- SITHCCC041* Produce cakes, pastries and breads
- SITHCCC042* Prepare food to meet special dietary requirements
- SITHCCC043* Work effectively as a cook
- SITHKOP010 Plan and cost recipes
- SITHKOP012* Develop recipes for special dietary requirements
- SITHKOP013* Plan cooking operations
- SITHKOP015* Design and cost menus
- SITHPAT016* Produce desserts
- SITXCOM010 Manage conflict
- SITXFIN009 Manage finances within a budget
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXFSA008* Develop and implement a food safety program
- SITXHRM008 Roster staff
- SITXHRM009 Lead and manage people
- SITXINV006* Receive, store and maintain stock
- SITXMGT004 Monitor work operations
- SITXWHS007 Implement and monitor work health and safety practices
Elective Units
- SITHCCC044* Prepare specialised food items
- SITXFSA007* Transport and store food
- SITHKOP011* Plan and implement service of buffets
- SITXINV007 Purchase goods
- SITXINV008 Control stock
- SITXWHS006 Identify hazards, assess and control safety risks
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Students must be 18 years of age or older. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | To be eligible for this course students must have an minimum overall score of: 5.5 |
| PTE Score (Minimum) | To be eligible for this course students must have an minimum overall score of: 42 |
| TOEFL-IBT Score (Minimum) | To be eligible for this course students must have an minimum overall score of: 46 |
| CAE Score (Minimum) | To be eligible for this course students must have an minimum overall score of:162 |
| OET Score | To be eligible for this course students must have an minimum overall score of: B |
Pathway
- Cert IV Kit Man + Dip Hos Man
- Cert IV Kit Man + Dip Hos Man + Grad.Dip Man
Career Opportunities
Potential career outcomes include:
- Chef de Partie
- Chef