Certificate IV in Kitchen Management
Provider:
Course Code:
SIT40521
CRICOS Code:
109701K
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
Parramatta, New South Wales, Australia
Course Fee:
AUD 15,000 Per Course
Delivery Mode:
Blended Delivery
Target:
International
Intake:
January, February, April, May, July, August, September, 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 organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Course Structure
Students must complete the following units of competency:
Core:
SITXWHS007 Implement and monitor work health and safety practices
SITXMGT004 Monitor work operations
SITXFIN009 Manage finances within a budget
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXCOM010 Manage conflict
SITXFSA005 Use hygienic practices for food safety
SITHCCC043* Work effectively as a cook
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks, sauces and soup
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
SITHKOP013* Plan cooking operations
SITHKOP010 Plan and cost recipes
SITHKOP012* Develop recipes for special dietary requirements
SITHKOP015* Design and cost menus
SITHPAT016* Produce desserts
SITXFSA006 Participate in safe food handling practices
SITXFSA008* Develop and implement a food safety program
SITXINV006* Receive, store and maintain stock
Electives
SITXWHS006 – Identify hazards, assess and control safety risks
SITXMGT005 Establish and conduct business relationships
SITXCCS015 Enhance customer service experiences
SITHKOP011* Plan and implement service of buffets
SITXFSA007* Transport and store food
SITHCCC026* Package prepared foodstuffs
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Students must be 18 years or older |
| Academic Entry Requirements | Students must have completed Year 12 |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Students are also required to have an English ability at the IELTS 5.5 or equivalent. |
Career Opportunities
After completion of the qualification, a person could obtain employment opportunities in various business and commercial enterprises as:
Chef
Chef de partie.
Job roles and titles may vary across different industry sectors.