Certificate IV in Kitchen Management
Provider:
Course Code:
SIT40521
CRICOS Code:
110629C
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
Surry Hills, New South Wales, Australia
Course Fees:
AUD 18,000 Per Course
Delivery Mode:
Blended Delivery
Target:
International
Intake:
January, February, April, May, July, August, October, November
Course Overview
This qualification reflects the role of commercial 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 organizations 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
- SITXHRM007 Coach others in job skills
- BSBTWK501 Lead diversity and inclusion
- SITHKOP011 Plan and implement service of buffets
- SITHCCC038 Produce and serve food for buffets
- SITXINV008 Control stock
- SITHKOP014 Plan catering for events or functions
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | All international students must be 18 years of age or older. |
| Academic Entry Requirements | KAA requires students to have completed Year 12 or an equivalent higher secondary schooling level of a School Certificate. Additionally, applicants are required to undertake a Course Entry Requirement Test (CERT) and obtain a minimum of 50% to be deemed eligible to enter the course |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | KAA requires students to have a current IELTS score of 5.5 overall with no band less than 5.0, or equivalent English test result. |
Career Opportunities
Potential career opportunities include:
- Chef
- Chef de partie
Internship or Work Placements
Students undertaking SIT40521 Certificate IV in Kitchen Management must complete a total of 340 hours of work placement as part of the course requirements. They have the option to arrange their own suitable work placement provider or apply with any of KAA’s multiple accredited work placement partners across Sydney.