Certificate IV in Kitchen Management
Provider:
Course Code:
SIT40521
CRICOS Code:
109606J
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
Level 3 20 Macquarie Street Parramatta, New South Wales, Australia
Course Fee:
Send Enquiry
Delivery Mode:
On Campus
Target:
Domestic, International
Intake:
78
Course Overview
Assessment will occur through a variety of methods, including projects incorporating role-plays, presentations, report, portfolios, case studies and short answer questions. Assessment conditions will ensure a simulated workplace environment.
Assessment tasks:
- Reflect real life work tasks.
- Are required to be performed within industry standard timeframes as specified by assessors in relation to each task.
- Are assessed using assessment criteria that relate to the quality of work expected by the industry.
- Are performed to industry safety requirements as relevant.
- Utilize authentic workplace documentation.
- Require students to work with others as part of a team.
- Require students to plan and prioritize competing work tasks.
- Involve the use of standard, workplace equipment such as computers and software.
- Ensure that students are required to consider workplace constraints such as time and budgets.
Course Structure
The SIT40521 Certificate IV in Kitchen Management provides students with the industry knowledge and technical skills to carry out commercial cookery tasks in the hospitality industry.
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Be at least 18 years of age at commencement of course |
| Academic Entry Requirements |
|
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) |
|
Subjects
| Subject Name | Subject Type | Fees |
|---|---|---|
| Use food preparation equipment | Core | |
| Prepare dishes using basic methods of cookery | Core | |
| Prepare appetisers and salads | Core | |
| Prepare stocks, sauces and soups | Core | |
| Prepare vegetable, fruit, eggs and farinaceous dishes | Core | |
| Prepare vegetarian and vegan dishes | Core | |
| Prepare poultry dishes | Core | |
| Prepare meat dishes | Core | |
| Prepare seafood dishes | Core | |
| Produce cakes, pastries and breads | Core | |
| Prepare food to meet special dietary requirements | Core | |
| Work effectively as a cook | Core | |
| Plan and cost recipes | Core | |
| Develop recipes for special dietary requirements | Core | |
| Plan cooking operations | Core | |
| Design and cost menus | Core | |
| Produce desserts | Core | |
| Manage conflict | Core | |
| Manage finances within a budget | Core | |
| Use hygienic practices for food safety | Core | |
| Participate in safe food handling practices | Core | |
| Develop and implement a food safety program | Core | |
| Roster staff | Core | |
| Lead and manage people | Core | |
| Monitor work operations | Core | |
| Implement and monitor work health and safety practices | Core | |
| Package prepared foodstuffs | Elective | |
| Prepare and serve cheese | Elective | |
| Produce and serve food for buffets | Elective | |
| Prepare and serve espresso coffee | Elective | |
| Lead diversity and inclusion | Elective | |
| Identify hazards, assess and control safety risks | Elective |
Career Opportunities
Students who complete this course may be able to seek employment within the hospitality industry in roles such as:
• Chef
• Chef de partie