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Certificate IV in Kitchen Management

Provider:
Australian Institute of Entrepreneurship (AIE)
Course Code:
SIT40521
CRICOS Code:
109679C
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
92-Week
Study Mode:
Full Time
Location:
Melbourbe, Victoria, Australia
Course Fees:
Send Enquiry
Delivery Mode:
On Campus
Target:
International
Intake:
January, April, July October
Enquire Apply

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.

Course Structure

To attain the SIT40516 Certificate IV in Commercial Cookery, 33 units must be completed, consisting of 27 core units and 6 elective units.

    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:

SITHCCC026

Package prepared foodstuffs

SITHCCC038

Prepare and serve food for buffets

SITHCCC039

Produce pates and terrines

SITHCCC040

Prepare and serve cheese

BSBTWK501

Lead Diversity and inclusion

SITXWHS006

Identify hazards, assess and control safety risks





Entry Requirement

Admission Requirements
Minimum Age to Apply Applicants must be minimum 18 years of age at the time of commencement
Academic Entry Requirements Successful completion of Australian Equivalent Year 11 qualification or higher
Language Requirement
IELTS Score (Minimum) Students must have an overall score of: 5.5
PTE Score (Minimum) Students must have an overall score of: 42

Career Opportunities

This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include:

Chef

Chef de partie

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