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
Course Structure
The following 33 units will be taught over a period of 65 teaching weeks:
Core Units
- BSBDIV501 Manage diversity in the workplace
- BSBSUS401 Implement and monitor environmentally sustainable work practices
- SITHCCC001 Use food preparation equipment
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC006 Prepare appetisers and salads
- SITHCCC007 Prepare stocks, sauces and soups
- SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
- SITHCCC012 Prepare poultry dishes
- SITHCCC013 Prepare seafood dishes
- SITHCCC014 Prepare meat dishes
- SITHCCC018 Prepare food to meet special dietary requirements
- SITHCCC019 Produce cakes, pastries and breads
- SITHCCC020 Work effectively as a cook
- SITHKOP002 Plan and cost basic menus
- SITHKOP004 Develop menus for special dietary requirements
- SITHKOP005 Coordinate cooking operations
- SITHPAT006 Produce desserts
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITXHRM001 Coach others in job skills
- SITXHRM003 Lead and manage people
- SITXINV002 Maintain the quality of perishable items
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
Elective Units
- SITXHRM002 Roster staff
- BSBSMB404 Undertake small business planning
- BSBCMM401 Make a presentation
- SITXCCS007 Enhance customer service experiences
- SITXMPR004 Coordinate marketing activities
- SITHIND002 Source and use information on the hospitality industry
- SITXINV004 Control stock
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Learners are over 18 years of age. |
| Academic Entry Requirements | They have either completed their education to a level which is equivalent to an Australian Senior High School, College or University |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | All international students must be able to demonstrate an IELTS 5.5 level of English language or equivalent. |
Pathway
- Cer III CC+ Cer IV KM + Diploma Hos
- Certificate III CC + Cer IV Kitchen management
- Cer IV KM + Diploma Hos
- Cer III CC+ Cer IV KM + Diploma + ADip Hos
Career Opportunities
Possible job titles include:
- Chef de Partie
- Chef
Internship or Work Placement
In order to successfully complete the course and to be awarded with the Certificate students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.
Work Placement for this course will be up to 300 hours.