Certificate IV in Kitchen Management
Provider:
Course Code:
SIT40521
CRICOS Code:
109705F
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
81-Week
Study Mode:
Full Time
Location:
149-151 Donald Street, Victoria, Australia
Course Fees:
Send Enquiry
Delivery Mode:
On Campus
Target:
Domestic, International
Intake:
81
Course Structure
Modes of Delivery
This program is delivered in a classroom-based environment with access to a kitchen for practical components of the course. In addition, students will also be required to undertake a practical placement in a workplace environment under supervision to ensure the student can perform the work as expressed in each unit of competency. Each unit is delivered and assessed as a standalone unit in a combination of face-to-face theory and demonstration sessions.
Assessment Method
The following assessment methods will be used: Practical Demonstrations, Written Assessments and Logbook.
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Applicants must be 18 years of age at the commencement of their course |
| Academic Entry Requirements | Students must have satisfactorily completed a minimum of year 12 or equivalent |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | International students are required to possess an IELTS 5.5 or equivalent test score |
Subjects
| Subject Name | Subject Type | Fees |
|---|---|---|
| Use hygienic practices for food safety | Core | |
| Participate in safe food handling practices | Core | |
| Use food preparation equipment | Core | |
| Prepare dishes using basic methods of cookery | Core | |
| Prepare appetisers and salads | Core | |
| Prepare stocks, sauces and soups | Core | |
| Prepare vegetable, fruit, egg and farinaceous dishes | Core | |
| Prepare poultry dishes | Core | |
| Prepare meat dishes | Core | |
| Prepare seafood dishes | Core | |
| Prepare food to meet special dietary requirements | Core | |
| Produce cakes, pastries and breads | Core | |
| Produce desserts | Core | |
| Prepare vegetarian and vegan dishes | Core | |
| Plan and cost recipes | Core | |
| Receive, store and maintain stock | Core | |
| Design and cost menus | Core | |
| Manage conflict | Core | |
| Implement and monitor work health and safety practices | Core | |
| Develop and implement a food safety program | Core | |
| Develop recipes for special dietary requirements | Core | |
| Roster staff | Core | |
| Lead and manage people | Core | |
| Monitor work operations | Core | |
| Manage finances within a budget | Core | |
| Work effectively as a cook | Core | |
| Plan cooking operations | Core | |
| Package prepared foodstuffs | Elective | |
| Enhance customer service experiences | Elective | |
| Provide service to customers | Elective | |
| Prepare and serve cheese | Elective | |
| Purchase goods | Elective | |
| Produce and serve food for buffets | Elective |