Certificate IV in Kitchen Management

Provider:

Angad Australian Institute of Technology

Course Code:

SIT40521

CRICOS Code:

109678D

Qualification Level:

Certificate

Course Area:

Food, Hospitality and Personal Services

Duration:

78-Week

Study Mode:

Full Time

Location:

Melbourne, Victoria, Australia

Course Fees:

AUD 11,250 - 16,500 Per Course

Delivery Mode:

On Campus

Target:

International

Intake:

Monthly

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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

Participants need to complete (33) thirty-three units of competency, consisting of:

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:

SITHCCC039* Produce pates and terrines
SITHCCC040* Prepare and serve cheese
SITHCCC044* Prepare specialised food items
HLTAID011 Provide First Aid
SITXINV007 Purchase goods
SITXINV008 Control stock

Entry Requirement

Admission Requirements
Academic Entry Requirements	To gain entry into this course, participants should have successfully completed year 12 or equivalent level of studies. Every learner must go through a Pre-Training Review (PTR) Process. The PTR process includes a PTR form, mandatory LLN Test and a computer self-assessment test which is reviewed by the Student Support Services team.
Minimum Age to Apply	Students must be of 18 years of age to apply.

Admission Requirements

Academic Entry Requirements

To gain entry into this course, participants should have successfully completed year 12 or equivalent level of studies.

Every learner must go through a Pre-Training Review (PTR) Process. The PTR process includes a PTR form, mandatory LLN Test and a computer self-assessment test which is reviewed by the Student Support Services team.

Minimum Age to Apply

Students must be of 18 years of age to apply.

Language Requirement
IELTS Score (Minimum)	An IELTS score of 5.5 or equivalent is required for entry into this program.

Pathway

Cert III Com Cook + Cert IV Kit Man
Cert III Com Cook + Cert IV Kit Man
Cert III Com Cook + Cert IV Kit Man + Dip Hos Man
Cert III Com Cook + Cert IV Kit Man + Dip Hos Man
Cert III Com Cook + Cert IV Kit Man + Dip Hos Man + Ad.Dip Hos Man
Cert III Com Cook + Cert IV Kit Man + Dip Hos Man + Ad.Dip Hos Man
Cert III Com Cook + Cert IV Kit Man + Dip Hos Man + Grad.Dip Man
Cert III Com Cook + Cert IV Kit Man + Dip Hos Man + Grad.Dip Man

Career Opportunities

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. Possible job titles include:

Chef
Chef de partie

No occupational licensing, certification or specific legislative requirements apply to this qualification.

Internship or Work Placements

Compulsory Work based training - It is a requirement of gaining this qualification that the students complete a work placement at an approved hospitality enterprise(s). The institute has an agreement with a range of approved hospitality enterprises for work placement.

Practical Training held at 9 Nicholson Street, Bentleigh, VIC 3204.