Certificate IV in Kitchen Management
Provider:
Course Code:
SIT40521
CRICOS Code:
092931F
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
Adelaide, South Australia, Australia
Course Fees:
AUD 20,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
Rolling intake
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
Students need to complete 33 units of competency to achieve this qualification.
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXWHS006 Identify hazards, assess and control safety risks
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHASC022 Prepare Asian stocks and soups
- SITHCCC023 Use food preparation equipment
- SITXFSA007 Transport and store food
- SITXINV006 Receive, store and maintain stock
- SITHCCC040 Prepare and serve cheese
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHCCC028 Prepare appetisers and salads
- SITHCCC029 Prepare stocks, sauces and soups
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC035 Prepare poultry dishes
- SITHCCC037 Prepare seafood dishes
- SITHCCC036 Prepare meat dishes
- SITHKOP010 Plan and cost recipes
- SITHCCC041 Produce cakes, pastries and breads
- SITHPAT016 Produce desserts
- SITHCCC043 Work effectively as a cook
- BSBTWK501 Lead diversity and inclusion
- SITHCCC026 Package prepared foodstuffs
- SITXWHS007 Implement and monitor work health and safety practices
- SITXFSA008 Develop and implement a food safety program
- SITXFIN009 Manage finances within a budget
- SITXMGT004 Monitor work operations
- SITHKOP012 Develop recipes for special dietary requirements
- SITXHRM009 Lead and manage people
- SITHKOP015 Design and cost menus
- SITXCOM010 Manage conflict
- SITXHRM008 Roster Staff
- SITHKOP013 Plan cooking operations
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements |
|
| Minimum Age to Apply | Must be 18 years of age or over |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Minimum 5.5 IELTS Score Internationally recognized exam result in line with Department of Home Affairs regulations |
Career Opportunities
Possible job titles include:
- chef
- chef de partie
Internship or Work Placements
This course includes work-based training of a minimum of 200 hours/10 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organised by College.