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Certificate IV in Kitchen Management

Provider:
Australian Training And Education College (ATEC)
Course Code:
SIT40521
CRICOS Code:
113353B
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
Parramatta, New South Wales, Australia
Course Fees:
AUD 15,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
February, April, July, September
Package details Enquire Apply

Course Overview

This course will see you graduate with the key competencies you will need to work in the role of chefs and cooks who have a supervisory or team leading role in the kitchen as well as the key competencies you will need to work in the role of highly skilled senior operators. You will develop the skills required to use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations.

Course Structure

Students need to complete the following units of competency:

Core Units

  1. SITHCCC023 Use food preparation equipment
  2. SITHCCC027 Prepare dishes using basic methods of cookery
  3. SITHCCC028 Prepare appetisers and salads
  4. SITHCCC029 Prepare stocks, sauces and soups
  5. SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  6. SITHCCC031 Prepare vegetarian and vegan dishes
  7. SITHCCC035 Prepare poultry dishes
  8. SITHCCC036 Prepare meat dishes
  9. SITHCCC037 Prepare seafood dishes
  10. SITHCCC041 Produce cakes, pastries and breads
  11. SITHCCC042 Prepare food to meet special dietary requirements
  12. SITHCCC043 Work effectively as a cook
  13. SITHKOP010 Plan and cost recipes
  14. SITHKOP012 Develop recipes for special dietary requirements
  15. SITHKOP013 Plan cooking operations
  16. SITHKOP015 Design and cost menus
  17. SITHPAT016 Produce desserts
  18. SITXCOM010 Manage conflict
  19. SITXFIN009 Manage finances within a budget
  20. SITXFSA005 Use hygienic practices for food safety
  21. SITXFSA006 Participate in safe food handling practices
  22. SITXFSA008 Develop and implement a food safety program
  23. SITXHRM008 Roster staff
  24. SITXHRM009 Lead and manage people
  25. SITXINV006 Receive, store and maintain stock
  26. SITXMGT004 Monitor work operations
  27. SITXWHS007 Implement and monitor work health and safety practices

Electives:

  1. SITHKOP011 Plan and implement service of buffets 
  2. SITHCCC038 Produce and serve food for buffets 
  3. SITHCCC039 Produce pates and terrines 
  4. SITXWHS006 Identify hazards, assess and control safety risks 
  5. SITXINV007 Purchase goods 
  6. SITHFAB021 Provide responsible service of alcohol

Entry Requirement

Admission Requirements
Minimum Age to Apply 18 years and above.
Academic Entry Requirements Have completed an equivalent secondary schooling level of a School Certificate or can demonstrate suitable work or life experience
Meet the Student Visa 500 subclass requirements
Complete ATEC LLN tool to confirm that the student has adequate skills in Language, Literacy and Numeracy (LLN).
Language Requirement
IELTS Score (Minimum) An overall IELTS band 5.5 or equivalent and above (Acceptable English Test Score)

Pathway

  • Hospitality

Career Opportunities

Chef

Chef de partie

Hospitality manager

Sous chef

Restaurant manager

Small business manager

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