Certificate IV in Kitchen Management
Provider:
Course Code:
SIT40521
CRICOS Code:
109568K
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
Parramatta, New South Wales, Australia
Course Fees:
AUD 21,000 Per Course
Delivery Mode:
Blended Delivery
Target:
International
Intake:
January, April, July, October
Course Overview
This qualification reflects the role of commercial 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.
Course Structure
The SIT40521 Certificate IV in Kitchen Management requires the successful completion of the following 33 units:
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
- SITXWHS006 Identify hazards, assess and control safety risks
- SITXHRM010 Recruit, select and induct staff
- SITHCCC026* Package prepared foodstuffs
- SITXCCS015 Enhance customer service experiences
- SITHCCC038* Produce and serve food for buffets
- SITHCCC040* Prepare and serve cheese
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Applicants must have completed minimum Senior high school of Year 11 or equivalent. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | An IELTS score of 5.5 with no band less than 5 or equivalent. |
Career Opportunities
Students who completed this course may be able to seek employment in restaurants, hotels, clubs, pubs, cafes, and coffee shops or to run a small business in these sectors. Possible job titles may include:
- Chef
- Chef de partie
Internship or Work Placements
In term 6, students will complete two units (SITHKOP005 Coordinate cooking operations and SITHCCC020 Work effectively as a cook) that requires 240 Hours of work placement to cover 48 Service periods for SITHCCC020 and 12 Service Periods for SITHKOP005.