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Certificate IV in Kitchen Management

Provider:
Campbell Institute
Course Code:
SIT40521
CRICOS Code:
109581B
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
Wentworthville, New South Wales, Australia
Course Fees:
AUD 20,000 Per Course
Delivery Mode:
Blended Delivery
Target:
International
Intake:
January, February, April, May, July, August, October, November
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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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Course Structure

Students will need to complete the following 33 units of competency to attain the qualification.

Core Units

  1. SITHCCC023 Use food preparation equipment 
  2. SITHCCC027 Prepare dishes using basic methods of cookery 
  3. SITHCCC028 Prepare appetisers and salads 
  4. SITHCCC029 Prepare stocks, sauces and soups 
  5. SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 
  6. SITHCCC031 Prepare vegetarian and vegan dishes 
  7. SITHCCC035 Prepare poultry dishes 
  8. SITHCCC036 Prepare meat dishes 
  9. SITHCCC037 Prepare seafood dishes 
  10. SITHCCC041 Produce cakes, pastries and breads 
  11. SITHCCC042 Prepare food to meet special dietary requirements 
  12. SITHCCC043 Work effectively as a cook 
  13. SITHKOP010 Plan and cost recipes 
  14. SITHKOP012 Develop recipes for special dietary requirements 
  15. SITHKOP013 Plan cooking operations 
  16. SITHKOP015 Design and cost menus 
  17. SITHPAT016 Produce desserts 
  18. SITXCOM010 Manage conflict 
  19. SITXFIN009 Manage finances within a budget 
  20. SITXFSA005 Use hygienic practices for food safety 
  21. SITXFSA006 Participate in safe food handling practices 
  22. SITXFSA008 Develop and implement a food safety program 
  23. SITXHRM008 Roster staff 
  24. SITXHRM009 Lead and manage people 
  25. SITXINV006 Receive, store and maintain stock 
  26. SITXMGT004 Monitor work operations 
  27. SITXWHS007 Implement and monitor work health and safety practices

Elective Units

  1. SITXWHS006 Identify hazards, assess and control safety risks 
  2. SITXCCS014 Provide service to customers 
  3. BSBTEC301 Design and produce business documents 
  4. SITHCCC038 Produce and serve food for buffets 
  5. SITHCCC032 Produce cook-chill and cook-freeze foods 
  6. SITHCCC040 Prep and serve cheese

Entry Requirement

Admission Requirements
Academic Entry Requirements Must have completed Australian Year 12 or equivalent, OR Certificate III qualification or equivalent or above.
Minimum Age to Apply Must be 18 years of age or older at the time of course commencement.

Language Requirement
IELTS Score (Minimum) Must demonstrate English language competency at IELTS Academic 5.5 with no band less than 5.0 or equivalent.

Career Opportunities

Potential career opportunities include:

  • Caterer
  • Chef de Partie

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