Certificate IV in Kitchen Management
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
To be awarded this qualification students must successfully complete the following units of competency:
Core Units:
- SITHCCC023* Use food preparation equipment SITXFSA005 Use hygienic practices for food safety
- SITHCCC027* Prepare dishes using basic methods of cookery SITXFSA005 Use hygienic practices for food safety
- SITHCCC028* Prepare appetisers and salads SITXFSA005 Use hygienic practices for food safety
- SITHCCC029* Prepare stocks, sauces and soups SITXFSA005 Use hygienic practices for food safety
- SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes SITXFSA005 Use hygienic practices for food safety
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC031* Prepare vegetarian and vegan dishes SITXFSA005 Use hygienic practices for food safety
- SITHCCC027Prepare dishes using basic methods of cookery
- SITHCCC035* Prepare poultry dishes SITXFSA005 Use hygienic practices for food safety
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC036* Prepare meat dishes SITXFSA005 Use hygienic practices for food safety
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC037* Prepare seafood dishes SITXFSA005 Use hygienic practices for food safety
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC0
Electives:
- SITHCCC026 Package prepared foodstuffs SITXFSA005 Use hygienic practices for food safety
- SITHCCC038 Produce and serve food for buffets SITXFSA005 Use hygienic practices for food safety
- SITHCCC027Prepare dishes using basic methods of cookery
- SITHCCC040 Prepare and serve cheese SITXFSA005 Use hygienic practices for food safety
- SITXCCS015 Enhance customer service experiences NIL
- SITHIND006 Source and use information on the hospitality industry NIL
- SITXHRM007 Coach others in job skills NIL
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Must be 18 years of age or older. |
| Academic Entry Requirements | Must provide proof of school studies which is equivalent to Australian Year 12 or other higher qualifications. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Must provide valid academic IELTS* of at least 5.5 overall score or equivalent unless exempted or need to submit English Proficiency certificate from an approved ELICOS provider of intermediate level or above; or completion of substantial part of studies of at least an AQF Certificate IV qualification or higher within the last 2 years; or have successfully passed the Rockford College English Placement Test. For further details; please refer to the Department of Home Affairs (DOHA) website for Acceptable English and Exemptions. * Note that other English Language Test such as PTE and TOEFL can be accepted. |