Educonnect

Certificate IV in Kitchen Management

Provider:
TrEd College
Course Code:
SIT40521
CRICOS Code:
109561F
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
Adelaide, South Australia, Australia
Course Fees:
AUD 14,100 - 19,500 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
June, August
Package details Enquire Apply

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.

Course Structure

This course consists of the following 33 units of competency:

Core Units

  1. SITHCCC023* Use food preparation equipment
  2. SITHCCC027* Prepare dishes using basic methods of cookery
  3. SITHCCC028* Prepare appetisers and salads
  4. SITHCCC029* Prepare stocks, sauces and soups
  5. SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
  6. SITHCCC031* Prepare vegetarian and vegan dishes
  7. SITHCCC035* Prepare poultry dishes
  8. SITHCCC036* Prepare meat dishes
  9. SITHCCC037* Prepare seafood dishes
  10. SITHCCC041* Produce cakes, pastries and breads
  11. SITHCCC042* Prepare food to meet special dietary requirements
  12. SITHCCC043* Work effectively as a cook
  13. SITHKOP010 Plan and cost recipes
  14. SITHKOP012* Develop recipes for special dietary requirements
  15. SITHKOP013* Plan cooking operations
  16. SITHKOP015* Design and cost menus
  17. SITHPAT016* Produce desserts
  18. SITXCOM010 Manage conflict
  19. SITXFIN009 Manage finances within a budget
  20. SITXFSA005 Use hygienic practices for food safety
  21. SITXFSA006 Participate in safe food handling practices
  22. SITXFSA008* Develop and implement a food safety program
  23. SITXHRM008 Roster staff
  24. SITXHRM009 Lead and manage people
  25. SITXINV006* Receive, store and maintain stock
  26. SITXMGT004 Monitor work operations
  27. SITXWHS007 Implement and monitor work health and safety practices

Elective Units:

  1. SITHCCC026* Package prepared foodstuffs
  2. SITHCCC032* Produce cook-chill and cook-freeze foods
  3. SITHCCC033* Re-thermalise chilled and frozen foods
  4. SITXCCS014 Provide service to customers
  5. SITXCCS015 Enhance customer service experiences
  6. SITXFIN008 Interpret financial information

Pathway

  • Cert III + Cert IV+ Dip

Career Opportunities

Possible employment opportunities include:

  • Chef
  • Chef de partie

Related courses

Back to Top Back to Top