Certificate IV in Kitchen Management

Provider:

Australian Sovereign College (AUSC)

Course Code:

SIT40521

CRICOS Code:

109597E

Qualification Level:

Certificate

Course Area:

Food, Hospitality and Personal Services

Duration:

78-Week

Study Mode:

Full Time

Location:

Victoria (Melbourne)

Course Fee:

$11,000 - $15,000 Per Course

Delivery Mode:

On Campus

Target:

International

Intake:

Monthly

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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

The following 33 units are included in this course, and all are required to complete 27 core units and 6 elective units for the award of the qualification.

Core

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

Elective

SITXCCS015 Enhance customer service experiences
BSBTWK501 Manage diversity in the workplace
HLTAID011 Provide first aid
SITHCCC040 Prepare and serve cheese*
SITHCCC044 Prepare specialised food items**
SITXFSA007 Monitor work operations*

Entry Requirement

Admission Requirements
Academic Entry Requirements	Be at least 18 years of age and have completed the equivalent of Year 12. Participate in a course entry interview to determine suitability for the course and student needs. This will also include an LLN assessment and you must achieve ACSF 3 for reading, writing, numeracy and oral communication to enter the course.
Minimum Age to Apply	Be at least 18 years of age

Language Requirement
English Language Requirements	Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following: educated for 5 years in an English speaking country; or completed at least 6 months of a Certificate IV level course in an Australian RTO; or successful completion of an English Placement Test. Note that other English language tests such as PTE and TOEFL can be accepted. You are required to provide your results so that we can confirm they are equivalent to IELTS 5.5.

Language Requirement

English Language Requirements

Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:

educated for 5 years in an English speaking country; or
completed at least 6 months of a Certificate IV level course in an Australian RTO; or
successful completion of an English Placement Test.

Note that other English language tests such as PTE and TOEFL can be accepted. You are required to provide your results so that we can confirm they are equivalent to IELTS 5.5.

Career Opportunities

Potential employment options are in the commercial cookery sector in the roles such as chef or chef de partie.

Further education pathways may include the SIT50416 Diploma of Hospitality Management.

Internship or Work Placement

As part of this course you will also need to complete 60 service periods (240 hours). 12 of these service periods will be completed in the training kitchen. The other 48 service periods are to be completed as part of a work placement. The work placement will be completed in a commercial cookery setting (e.g. restaurant, café, function centre, etc). We may assist you to find a work placement or you can find your own. Your work placement will be discussed in detail with you once you start your course.