Certificate IV in Kitchen Management
Course Overview
Course Structure
CORE UNITS:
Code Title Pre-requisite
SITHCCC023* Use food preparation equipment SITXFSA005
SITHCCC027* Prepare dishes using basic methods of cookery SITXFSA005
SITHCCC028* Prepare appetisers and salads SITXFSA005
SITHCCC029* Prepare stocks, sauces and soups SITXFSA005
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes SITXFSA005 SITHCCC027
SITHCCC031* Prepare vegetarian and vegan dishes SITXFSA005 SITHCCC027
SITHCCC035* Prepare poultry dishes SITXFSA005 SITHCCC027
SITHCCC036* Prepare meat dishes SITXFSA005 SITHCCC027
SITHCCC037* Prepare seafood dishes SITXFSA005 SITHCCC027
SITHCCC041* Produce cakes, pastries and breads SITXFSA005
SITHPAT016* Produce desserts SITXFSA005
SITHCCC042* Prepare food to meet special dietary requirements SITXFSA005 SITHCCC027
SITHCCC043* Work effectively as a cook SITXFSA005 SITHCCC027
SITHKOP010 Plan and cost recipes NIL
SITXFSA005 Use hygienic practices for food safety NIL
SITXFSA006 Participate in safe food handling practices NIL
SITXINV006* Receive, store and maintain stock SITXFSA005
SITHKOP012* Develop recipes for special dietary requirements SITXFSA005 SITHCCC027 SITHCCC042 SITHKOP010
SITHKOP013* Plan cooking operations SITXFSA005
SITHKOP015* Design and cost menus SITHKOP010
SITXCOM010 Manage conflict NIL
SITXFIN009 Manage finances within a budget NIL
SITXFSA008* Develop and implement a food safety program SITXFSA005 SITXFSA006
SITXHRM008 Roster staff NIL
SITXHRM009 Lead and manage people NIL
SITXMGT004 Monitor work operations NIL
SITXWHS007 Implement and monitor work health and safety practices NIL
ELECTIVE UNITS:
Code Title Pre-requisite
SITHCCC026* Package prepared foodstuffs SITXFSA005
SITHCCC038* Produce and serve food for buffets SITXFSA005 SITHCCC027
SITHCCC040* Prepare and serve cheese SITXFSA005
SITHKOP009* Clean kitchen premises and equipment NIL
SITXHRM007 Coach others in job skills NIL
SITXWHS005 Participate in safe work practices NIL
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Students must be a minimum age of 18 years or above at the time of course commencement. |
| Academic Entry Requirements | Satisfactory completion of Australian Year 12 or equivalent (for International Students–satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into all qualifications). |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Minimum IELTS score of 5.5 or equivalent*. For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the Student handbook
OR
A minimum of two (2) years of study at an AQF Level 4 or higher completed in Australia |
Career Opportunities
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. Possible job titles include chef and chef de partie.