Certificate IV in Kitchen Management
Course Overview
The Certificate IV in Kitchen Management builds upon the skills, knowledge and experience you have gained in Certificate III Commercial Cookery, and is a qualification identified by ANZSCO as being required to be a Cook.
Course Structure
To attain this qualification the following 33 units of competency must be completed:
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 vegetables, 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 bread
- 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:
- SITXFSA007 Transport and store food
- SITHCCC032 Produce cook-chill and cook-freeze food
- SITHCCC038 Produce and serve food for buffets
- SITXCCS015 Enhance customer service experiences
- SITHFAB021 Provide responsible service of alcohol
- SITHKOP009 Clean kitchen premises and equipment
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | ICAE requires all international student to be at least 18 years of age or older. |
| Academic Entry Requirements | This course requires the completion of Certificate III in Commercial Cookery or an equivalent qualification. Additionally, applicants must be high school graduates in their home country or hold an equivalent qualification. Applicants with significant working experience may also be considered. |
| Language Requirement | |
|---|---|
| English Language Requirements | All potential applicants must be adequately proficient in spoken and written English. |
Career Opportunities
Internship or Work Placements
The second semester is entirely in the workplace undertaking Industry Placement (IP). IP is where you continue to develop your skills, demonstrate your competence to us and your IP employer, and build the critical foundation for a career in the hospitality industry.