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Certificate IV in Kitchen Management

Provider:
Durban International College
Course Code:
SIT40521
CRICOS Code:
092931F
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
South Australia (Adelaide)
Course Fee:
$20,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
Rolling intake
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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

Students need to complete 33 units of competency to achieve this qualification.

  1. SITXFSA005 Use hygienic practices for food safety
  2. SITXFSA006 Participate in safe food handling practices
  3. SITXWHS006 Identify hazards, assess and control safety risks
  4. SITHCCC031 Prepare vegetarian and vegan dishes
  5. SITHASC022 Prepare Asian stocks and soups
  6. SITHCCC023 Use food preparation equipment
  7. SITXFSA007 Transport and store food
  8. SITXINV006 Receive, store and maintain stock
  9. SITHCCC040 Prepare and serve cheese
  10. SITHCCC027 Prepare dishes using basic methods of cookery
  11. SITHCCC042 Prepare food to meet special dietary requirements
  12. SITHCCC028 Prepare appetisers and salads
  13. SITHCCC029 Prepare stocks, sauces and soups
  14. SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  15. SITHCCC035 Prepare poultry dishes
  16. SITHCCC037 Prepare seafood dishes
  17. SITHCCC036 Prepare meat dishes
  18. SITHKOP010 Plan and cost recipes
  19. SITHCCC041 Produce cakes, pastries and breads
  20. SITHPAT016 Produce desserts
  21. SITHCCC043 Work effectively as a cook
  22. BSBTWK501 Lead diversity and inclusion
  23. SITHCCC026 Package prepared foodstuffs
  24. SITXWHS007 Implement and monitor work health and safety practices
  25. SITXFSA008 Develop and implement a food safety program
  26. SITXFIN009 Manage finances within a budget
  27. SITXMGT004 Monitor work operations
  28. SITHKOP012 Develop recipes for special dietary requirements
  29. SITXHRM009 Lead and manage people
  30. SITHKOP015 Design and cost menus
  31. SITXCOM010 Manage conflict
  32. SITXHRM008 Roster Staff
  33. SITHKOP013 Plan cooking operations

Entry Requirement

Admission Requirements
Academic Entry Requirements
  • Must have completed a Certificate III in Commercial Cookery qualification.
  • Completed year 12 (HSC or equivalent)
Minimum Age to Apply
Must be 18 years of age or over
Language Requirement
IELTS Score (Minimum)


Minimum 5.5 IELTS Score Internationally recognized exam result in line with Department of Home Affairs regulations

Career Opportunities

Possible job titles include:

  • chef
  • chef de partie

Internship or Work Placement

This course includes work-based training of a minimum of 200 hours/10 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organised by College.


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