Certificate IV in Kitchen Management
Provider:
Course Code:
SIT40521
CRICOS Code:
112986K
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:
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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
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
- SITHPAT016 Produce desserts
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHCCC043 Work effectively as a cook
- SITHKOP010 Plan and cost recipes
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXINV006 Receive, store and maintain stock
- SITHKOP012 Develop recipes for special dietary requirements
- SITHKOP013 Plan cooking operations
- SITHKOP015 Design and cost menus
- SITXCOM010 Manage conflict
- SITXFIN009 Manage finances within a budget
- SITXFSA008 Develop and implement a food safety program
- SITXHRM008 Roster staff
- SITXHRM009Lead and manage people
- SITXMGT004 Monitor work operations
- SITXWHS007 Implement and monitor work health and safety practices
Elective Units:
- SITHCCC026 Package prepared foodstuffs
- SITHCCC038Produce and serve food for buffets
- SITHCCC040Prepare and serve cheese
- SITXCCS014Provide service to customers
- SITXCCS015 Enhance customer service experiences
- SITXFIN008 Interpret financial information
Note: The elective units may change at college’s discretion, if necessary.
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Satisfactory completion of Australian Year 12 or equivalent (for International Students–satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into all qualifications);
|
| Minimum Age to Apply | Students must be a minimum age of 18 years or above at the time of course commencement.
|
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Minimum IELTS score of 5.5 or equivalent. |
| English Language Requirements | A minimum of two (2) years of study at an AQF Level 4 or higher completed in Australia. |
Pathway
- Cert III Com Cook + Cert IV Kit Man + Dip Hos Man
- Cert III Com Cook + Cert IV Kit Man + Dip Hos Man
Career Opportunities
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. Possible job titles include chef and chef de partie.
Internship or Work Placements
Work placement component has been implemented in this strategy to ensure work-based training of 48 service periods for the unit SITHKOP013 and SITHCCC043 Work effectively as a cook (192 hours), must be completed via a work placement.