CERT – 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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Course Structure
- SITHCCC023 Use food preparation equipment Core
- SITHCCC027 Prepare dishes using basic methods of cookery Core
- SITHCCC028 Prepare appetisers and salads Core
- SITHCCC029 Prepare stocks, sauces and soups Core
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes Core
- SITHCCC031 Prepare vegetarian and vegan dishes Core
- SITHCCC035 Prepare poultry dishes Core
- SITHCCC036 Prepare meat dishes Core
- SITHCCC037 Prepare seafood dishes Core
- SITHCCC041 Produce cakes, pastries and breads Core
- SITHCCC042 Prepare food to meet special dietary requirements Core
- SITHCCC043 Work effectively as a cook Core
- SITHKOP010 Plan and cost recipes Core
- SITHKOP012 Develop recipes for special dietary requirements Core
- SITHKOP013 Plan cooking operations Core
- SITHKOP015 Design and cost menus Core
- SITHPAT016 Produce desserts Core
- SITXCOM010 Manage conflict Core
- SITXFIN009 Manage finances within a budget Core
- SITXFSA005 Use hygienic practices for food safety Core
- SITXFSA006 Participate in safe food handling practices Core
- SITXFSA008 Develop and implement a food safety program Core
- SITXHRM002 Roster staff Core
- SITXHRM009 Lead and manage people Core
- SITXINV006 Receive, store and maintain stock Core
- SITXMGT001 Monitor work operations Core
- SITXWHS007 Implement and monitor work health and safety practices Core
- SITHCCC026 Package prepared foodstuffs Core
- SITHCCC040 Prepare and serve cheese Core
- SITHCCC038 Produce and serve food for buffets Core
- SITHFAB005 Prepare and serve espresso coffee Core
- BSBTWK501 Lead diversity and inclusion Core
- SITXWHS006 Identify hazards, assess and control safety risks Core
Entry Requirement
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| Academic Entry Requirements |
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| Minimum Age to Apply |
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| Language Requirement | |
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| IELTS Score (Minimum) | Have an IELTS* score of 5.5 (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:
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