Educonnect

Certificate IV in Kitchen Management

Provider:
Australian Institute of Digital Technology (AIDT)
Course Code:
108748C
CRICOS Code:
108748C
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
Melbourne, Victoria, Australia
Course Fees:
AUD 14,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
-
Enquire Apply

Course Overview

The SIT40521 Certificate IV in Kitchen Management equips students with advanced skills and knowledge in managing commercial kitchens. The course covers menu planning, cost control, staff management, and kitchen operations, preparing graduates for leadership roles in the hospitality industry.

Course Structure

  1. SITXFSA005 Use hygienic practices for food safety Core
    1. SITXFSA006 Participate in safe food handling practices Core
    2. SITHCCC023 Use food preparation equipment Core
    3. SITHCCC027 Prepare dishes using basic methods of cookery Core
    4. SITHCCC028 Prepare appetisers and salads Core
    5. SITHCCC029 Prepare stocks, sauces and soups Core
    6. SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes Core
    7. SITHCCC031 Prepare vegetarian and vegan dishes Core
    8. SITHCCC035 Prepare poultry dishes Core
    9. SITHCCC036 Prepare meat dishes Core
    10. SITHCCC037 Prepare seafood dishes Core
    11. SITHCCC041 Produce cakes, pastries and breads Core
    12. SITHCCC042 Prepare food to meet special dietary requirements Core
    13. SITHCCC043 Work effectively as a cook Core
    14. SITHKOP009 Clean kitchen premises and equipment Core
    15. SITHPAT016 Produce desserts Core
    16. SITXINV006 Receive, store and maintain stock Core
    17. SITHKOP010 Plan and cost recipes Core
    18. SITXWHS007 Implement and monitor work health and safety practices Core
    19. SITXHRM008 Roster staff Core
    20. SITHKOP012 Develop recipes for special dietary requirements Core
    21. SITHKOP013 Plan cooking operations Core
    22. SITHKOP015 Design and cost menus Core
    23. SITXFIN009 Manage finances within a budget Core
    24. SITXCOM010 Manage conflict Core
    25. SITXFSA008 Develop and implement a food safety program Core
    26. SITXMGT004 Monitor work operations Core
    27. SITHCCC038 Produce and serve food for buffets Elective
    28. SITHCCC040 Prepare and serve cheese Elective
    29. SITHCCC032 Produce cook-chill and cook-freeze foods Elective
    30. SITXCCS015 Enhance customer service experiences Elective
    31. SITXHRM010 Recruit, select and induct staff Elective

    Entry Requirement

    Admission Requirements
    Minimum Age to Apply

    Be at least 18 years of age.
    Academic Entry Requirements
    • International students applying for a Certificate III level course will need to provide evidence of satisfactory completion of Australian Year 10 (or equivalent) or certificate II or higher.
    • Participate in a course entry interview to determine suitability for the course and student needs.
    Language Requirement
    IELTS Score (Minimum) Minimum IELTS overall band of 6.00 (Academic Module) with no individual band below 5.5; or TOEFL iBT (internet-based) minimum score of 78 with no band less than 23; or Pearson (PTE) 52 (no communicative skills less than 42); or any other equivalent assessment of English language proficiency.

    Related courses

    Back to Top Back to Top