Certificate IV in Kitchen Management
Provider:
Course Code:
SIT40521
CRICOS Code:
109709B
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
26-Week
Study Mode:
Full Time
Location:
Fremantle, Western Australia, Australia
Course Fee:
AUD 6,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
January, April, July, October
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 10 units of competency are required for this course:
Core Units:
- SITHKOP012* Develop recipes for special dietary requirements
- SITHKOP013* Plan cooking operations
- SITHKOP015* Design and cost menus
- SITXCOM010Manage conflict
- SITXFIN009 Manage finances within a budget
- SITXFSA008* Develop and implement a food safety program
- SITXMGT004 Monitor work operations
- SITXHRM008 Roster staff
- SITXHRM009 Lead and manage people
- SITXWHS007 Implement and monitor work heath and safety practices
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Direct entry to this course requires:
|
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | English equivalence to 5.5 IELTS or similar. |
Career Opportunities
This qualification provides a pathway to work as a chef or a chef de partie.
Internship or Work Placements
This course includes 6-10 days of mandatory industry placement