Certificate IV in Kitchen Management
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.
You can apply for the recognition of existing qualifications or skills, knowledge and experience (Credit and/or Recognition of Prior Learning). The granting of Credit or RPL may affect course fees as well as the duration of the course. Please refer to our International Student Handbook for more details.
Course Structure
Students must complete the following units of competency:
Core:
SITHCCC023* 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
Electives:
SITHCCC026* Package prepared foodstuffs
SITHCCC038* Produce and serve food for buffets
SITHCCC040* Prepare and serve cheese
BSBLDR523 Lead and manage effective workplace relationships
BSBTWK502 Manage team effectiveness
BSBWHS521 Ensure a safe workplace for a work area
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | 18 years of age or above at the time of enrolment |
| Academic Entry Requirements | Must have completed year 12 or equivalent. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | IELTS overall band score 5.5 or more, or equivalent accredited English language test. |
Career Opportunities
This SIT40521 Certificate IV in Kitchen Management qualification enables the student to seek employment in various job roles in the hospitality and service industry such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Moreover, graduated students may wish to continue their education in various diploma level qualifications such as SIT50422 Diploma of Hospitality Management, or at tertiary level in the Australian higher education providers and universities.