Certificate IV in Kitchen Management
Provider:
Course Code:
SIT40521
CRICOS Code:
109555D
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
New South Wales (Surry Hills)
Course Fee:
$18,000 Per Course
Delivery Mode:
Blended Delivery
Target:
International
Intake:
Monthly
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
The units have been chosen as per the packaging rules set out by ASQA. The course consists of 27 core units and 6 elective units, all of which are relevant to the work environment and the qualification, align with the AQF and contribute to a valid, industry-supported vocational outcome.
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Have completed Year 12 or an equivalent higher secondary schooling level of a School Certificate. Meet the Student Visa 500 subclass requirements. Exceed minimum pass level in all three sections of Course Entry Requirement Test (CERT) Possess basic computer skills e.g. operating Windows, MS Word, email |
| Minimum Age to Apply | 18 years |
| Language Requirement | |
|---|---|
| English Language Requirements | Have scored overall 5.5 in IELTS equivalent or above If one of the following applies, you do not need to provide evidence of an English test score with your visa application: You are enrolled in full-time school studies as a principal course including in a secondary exchange programme, a postgraduate research course, a standalone English Language Intensive Course for Overseas Students (ELICOS), and Foreign Affairs or Defence sponsored students. You have completed at least five years' study in one or more of the following countries: Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland. You are a citizen and hold a passport from UK, USA, Canada, NZ or Republic of Ireland. In the two years before applying for the student visa, you completed, in Australia and in English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate IV or higher level, while you held a student visa |
| IELTS Score (Minimum) | Have scored overall 5.5 in IELTS equivalent or above |
| TOEFL-IBT Score (Minimum) | Students must have an overall score of: 46 |
| PTE Score (Minimum) | Students must have an overall score of: 42 |
Subjects
| Subject Name | Subject Type | Fees |
|---|---|---|
| Make a presentation | Core | |
| Articulate, present and debate ideas | Core | |
| Manage diversity in the workplace | Core | |
| Develop and use complex spreadsheets | Elective | |
| Implement and monitor environmentally sustainable work 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, eggs and farinaceous dishes | Core | |
| Prepare poultry dishes | Core | |
| Prepare seafood dishes | Core | |
| Prepare meat dishes | Core | |
| Prepare food to meet special dietary requirements | Core | |
| Produce cakes, pastries and breads | Core | |
| Work effectively as a cook | Core | |
| Plan and cost basic menus | Core | |
| Develop menus for special dietary requirements | Core | |
| Coordinate cooking operations | Core | |
| Produce desserts | Core | |
| Manage conflict | Core | |
| Manage finances within a budget | Core | |
| Use hygienic practices for food safety | Elective | |
| Participate in safe food handling practices | Elective | |
| Coach others in job skills | Core | |
| Roster staff | Core | |
| Lead and manage people | Core | |
| Receive and store stock | Elective | |
| Maintain the quality of perishable items | Elective | |
| Purchase goods | Elective | |
| Control stock | Elective | |
| Monitor work operations | Core | |
| Implement and monitor work health and safety practices | Elective |
Pathway
- Cert IV Kit Man + Dip Hos Man + Ad Dip Hos Man
- Cert IV Kit Man + Dip Hos Man
Career Opportunities
- Chef
- Chef de Partie
Internship or Work Placement
Certificate IV in Kitchen Management (SIT40521) includes the requirement of a minimum of 330 hours (60 food service periods) of practical placement hours to be completed.