Certificate IV in Kitchen Management
Course Overview
his 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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
Course Structure
To achieve this qualification students must successfully complete the following 33 units of competency:
Core Units:
- SITHCCC023* Use food preparation equipment
- SITHCCC027* 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
Elective Units:
- SITHCCC026* Package prepared foodstuffs
- SITHCCC040* Prepare and serve cheese
- SITHCCC038* Produce and serve food for buffets
- SITHFAB025 Prepare and serve espresso coffee
- BSBTWK501 Lead diversity and inclusion
- SITXWHS006 Identify hazards, assess and control safety risks
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Have successfully completed the equivalent of Year 12 |
| Minimum Age to Apply | All students must be at least 18 years of age or over at the time of enrolment. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Have an IELTS* score of 6.0 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following: Educated for 5 years in an English-speaking country; or Successful completion of an English Placement Test.
*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 6.0. |
Career Opportunities
Potential employment options are in the commercial cookery sector in the roles such as chefs and cooks who have a supervisory or team leading role in the kitchen.