Certificate IV in Kitchen Management
Provider:
Course Code:
SIT40521
CRICOS Code:
109696B
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
33-Week
Study Mode:
Full Time
Location:
Adelaide, South Australia, Australia
Course Fees:
AUD 7,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
-
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 course is designed for international students who will be involved in classroom training in a full time capacity to gain the qualification. These students may come from different countries and cultural backgrounds and must hold a valid student visa.
Course Structure
Assuming students have completed Certificate III in Commercial Cookery a total of 12 units of competency are to be completed.
Core Units
- SITHKOP015 Design and cost menus
- SITXFSA008 Develop and implement a food safety program
- SITHKOP013 Plan cooking operations
- SITHKOP012 Develop recipes for special dietary requirements
- SITXWHS007 Implement and monitor work health and safety practices
- SITXFIN009 Manage finances within a budget
- SITXCOM010 Manage conflict
- SITXMGT004 Monitor work operations
- SITXHRM008 Roster staff
- SITXHRM009 Lead and manage people
Elective Units
- SITXHRM010 Recruit, select and induct staff
- SITXCCS014 Provide service to customers
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Completed Certificate III in Commercial Cookery SIT30821 or equivalent. |
| Minimum Age to Apply | Must be 18 years of age or over
|
| Language Requirement | |
|---|---|
| English Language Requirements | Minimum 5.5 IELTS score or equivalent ; TOEFL iBT: 46 PTE Academic: 42 OET: B for each test component Cambridge English: Advanced (CAE) 162 |
Career Opportunities
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. Possible job titles relevant to this qualification include:
- Chef
- Chef de partie
(AAIC does not guarantee an employment outcome, licence, or accreditation at the completion of this qualification).
Internship or Work Placements
Students will be required to undergo 180 hours of work placement within industry as arranged by AAIC in order to gain this qualification.