Certificate IV in Kitchen Management
Provider:
Course Code:
SIT40521
CRICOS Code:
109579G
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
Melbourne, Victoria, Australia
Course Fees:
AUD 24,500 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
Semesterly
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.
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 of competency are required to complete this course:
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:
- BSBTWK401 Build and maintain business relationships
- SITHCCC038* Produce and serve food for buffets
- SITHCCC040 Prepare and serve cheese
- SITHCCC044* Prepare specialised food items
- SITXCCS014 Provide service to customers
- SITXFIN010 Prepare and monitor budgets
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | iLearn Oz will only enrol students who are over 18 years of age at commencement of their course.
|
| Academic Entry Requirements | To enter this qualification, applicants should have successfully completed an equivalent of Australian year 12 or secondary studies in applicant’s home country.
|
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | International students must demonstrate English language proficiency with minimum score of IELTS overall band of 5.5 (Academic), or equivalent. The test must have been taken no more than two years before you apply for iLearn Oz Courses. |
| English Language Requirements | Alternatively, students can provide an evidence that:
|
Career Opportunities
Possible job titles include:
- Caterer
- Chef
- Chef de partie
Internship or Work Placements
Students enrolled in SIT40521 Certificate IV in Kitchen Management are required to undertake 192 hours of work placement in an operational hospitality establishment (such as restaurants, cafes and function venues), to demonstrate their skills and knowledge and to complete assessment requirements.
This is to be completed usually during Term 5 and 6 to suit the student and their work placement provider.