Certificate IV in Kitchen Management
Provider:
Course Code:
SIT40521
CRICOS Code:
109543H
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
76-Week
Study Mode:
Full Time
Location:
Melbourne, Victoria, Australia
Course Fees:
AUD 18,100 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
January, February, April, May, July, August, September, November
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 achieve 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:
- SITXWHS006 Identify hazards, assess and control safety risks
- BSBSUS211 Participate in sustainable work practices
- SITXWHS005 Participate in safe work practices
- SITHKOP014 Plan catering for events or functions
- SITHCCC026* Package prepared foodstuffs
- SITHCCC044* Prepare specialised food items
Note: The elective units may change at college’s discretion, if necessary.
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | All applicants must be aged 18 years or over at the time of applying for admission to the course. |
| Academic Entry Requirements | Individuals may enter Certificate IV in Kitchen Management only if they have successfully completed SIT30821 Certificate III in Commercial Cookery.
|
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or equivalent.
|
Pathway
- Cert III Com Cook + Cert IV Kit Man + Dip Hos Man
Career Opportunities
This qualification provides a pathway to work as a chef or chef de partie in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops or to run a small business in these sectors.
Internship or Work Placements
Each student is required to work in a commercial hospitality operation for a minimum of 48 sessions (192 hours of work placement) for the unit SITHCCC043 Work effectively as a cook and a minimum of 12 sessions (48 hours of work placement) for their unit SITHKOP013 Plan cooking operations.