Certificate IV in Kitchen Management
Course Overview
The Certificate IV in Kitchen Management at Opulence College is an extensive 78-week program designed to provide students with advanced skills and knowledge in kitchen operations and management. This comprehensive course prepares students to excel in leadership roles within the culinary industry, covering essential topics such as menu planning, budgeting, team management, and food safety regulations.
A key component of the program is the 192-hour work placement, which offers students valuable hands-on experience in real-world kitchen environments. Opulence College is committed to supporting students by arranging placements for those in need, ensuring they have the opportunity to apply their learning in a practical setting and gain industry-relevant experience.
Throughout the program, students will receive expert guidance from experienced instructors and industry professionals, as well as access to cutting-edge facilities and resources. Upon completion of the Certificate IV in Kitchen Management, graduates will be well-prepared to pursue rewarding careers as kitchen managers, executive chefs, and hospitality leaders.
Course Structure
Unit of Competency
- SITHCCC023 Use food preparation equipment
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC028 Prepare appetisers and salads
- SITHCCC029 Prepare stocks, sauces and soups
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHCCC035 Prepare poultry dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC037 Prepare seafood dishes
- SITHCCC041 Produce cakes, pastries and breads
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHCCC043 Work effectively as a cook
- SITHKOP010 Plan and cost recipes
- SITHKOP012 Develop recipes for special dietary requirements
- SITHKOP013 Plan cooking operations
- SITHKOP015 Design and cost menus
- SITHPAT016 Produce desserts
- SITXCOM010 Manage conflict
- SITXFIN009 Manage finances within a budget
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXFSA008 Develop and implement a food safety program
- SITXHRM008 Roster staff
- SITXHRM009 Lead and manage people
- SITXINV006 Receive, store and maintain stock
- SITXMGT004 Monitor work operations
- SITXWHS007 Implement and monitor work health and safety practices
- SITXCCS014 Provide service to customers
- SITXCCS015 Enhance customer service experiences
- SITXFIN008 Interpret financial information
- SITHCCC026 Package prepared foodstuffs
- SITHCCC038 Produce and serve food for buffets
- SITHCCC040 Prepare and serve cheese
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Applicants must have successfully completed Australian Year 12 or its equivalent. |
| Minimum Age to Apply | Applicants must be at least 18 years old at the time of enrolment. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | IELTS (International English Language Testing System): Minimum overall band score of 6.0, with no individual band score below 5.5. |
| PTE Score (Minimum) | Pearson Test of English Academic (PTE Academic): Minimum overall score of 50, with at least 42 in each of the four skills. |
Career Opportunities
Graduates of our Certificate IV in Kitchen Management will gain the skills needed to become a competent higher-level chef and can follow a pathway to a Diploma of Hospitality Management.