Certificate IV in Kitchen Management
Provider:
Course Code:
SIT40521
CRICOS Code:
109491D
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
Victoria (MELBOURNE)
Course Fee:
$12,500 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
Monthly
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
This qualification includes 33 units of competency:
Core Units
- 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
- SITHPAT016* Produce desserts
- SITHCCC042* Prepare food to meet special dietary requirements
- SITHCCC043* Work effectively as a cook
- SITHKOP010 Plan and cost recipes
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXINV006* Receive, store and maintain stock
- SITHKOP012* Develop recipes for special dietary requirements
- SITHKOP013* Plan cooking operations
- SITHKOP015* Design and cost menus
- SITXCOM010 Manage conflict
- SITXFIN009 Manage finances within a budget
- SITXFSA008* Develop and implement a food safety program
- SITXHRM008 Roster staff
- SITXHRM009 Lead and manage people
- SITXMGT004 Monitor work operations
- SITXWHS007 Implement and monitor work health and safety practices
Elective Units
- SITHCCC026* Package prepared foodstuffs
- SITHCCC038* Produce and serve food for buffets
- SITHCCC040* Prepare and serve cheese
- SITXCCS014 Provide service to customers
- SITXCCS015 Enhance customer service experiences
- SITHFAB021 Provide responsible service of alcohol
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | To enter this qualification, applicants should have successfully completed the equivalent of Australian Year 12 or Certificate III or higher |
| Minimum Age to Apply | Students must be a minimum age of 18 years or above at the time of course commencement. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | English language proficiency level of one of the following:
|
Subjects
| Subject Name | Subject Type | Fees |
|---|---|---|
| Prepare for professional practice in real estate | Core | |
| Access and interpret ethical practice in real estate | Core | |
| Access and interpret legislation in real estate | Core | |
| Establish marketing and communication profiles in real estate | Core | |
| Prepare to work with real estate trust accounts | Core |
Career Opportunities
Job roles and titles vary across different industry sectors. Possible career outcomes relevant to this qualification include:
- Commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops
- Small business owner in these sectors
- Chef and chef de partie.
Internship or Work Placement
Mercury Institute of Victoria will ensure placement of all students. This is to ensure international students with limited exposure to Australian workplace are not disadvantaged. Students will have the option to arrange their own work placement provided it meets all requirements. The assessor will visit and assess the student at least twice during this time at a mutually convenient time.