Certificate IV in Kitchen Management

Provider:

Australian Adelaide International College

Course Code:

SIT40521

CRICOS Code:

109696B

Qualification Level:

Certificate

Course Area:

Food, Hospitality and Personal Services

Duration:

33-Week

Study Mode:

Full Time

Location:

South Australia (Adelaide)

Course Fee:

$7,000 Per Course

Delivery Mode:

On Campus

Target:

International

Intake:

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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 course is designed for international students who will be involved in classroom training in a full time capacity to gain the qualification. These students may come from different countries and cultural backgrounds and must hold a valid student visa.

Course Structure

Assuming students have completed Certificate III in Commercial Cookery a total of 12 units of competency are to be completed.

Core Units

SITHKOP015 Design and cost menus
SITXFSA008 Develop and implement a food safety program
SITHKOP013 Plan cooking operations
SITHKOP012 Develop recipes for special dietary requirements
SITXWHS007 Implement and monitor work health and safety practices
SITXFIN009 Manage finances within a budget
SITXCOM010 Manage conflict
SITXMGT004 Monitor work operations
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people

Elective Units

SITXHRM010 Recruit, select and induct staff
SITXCCS014 Provide service to customers

Entry Requirement

Admission Requirements
Academic Entry Requirements	Completed Certificate III in Commercial Cookery SIT30821 or equivalent.
Minimum Age to Apply	Must be 18 years of age or over

Language Requirement
English Language Requirements	Minimum 5.5 IELTS score or equivalent ; TOEFL iBT: 46 PTE Academic: 42 OET: B for each test component Cambridge English: Advanced (CAE) 162

Career Opportunities

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. Possible job titles relevant to this qualification include:

Chef
Chef de partie

(AAIC does not guarantee an employment outcome, licence, or accreditation at the completion of this qualification).

Internship or Work Placement

Students will be required to undergo 180 hours of work placement within industry as arranged by AAIC in order to gain this qualification.