Certificate IV in Kitchen Management

Provider:

Australian Learning, Training & Education Centre (Altec College)

Course Code:

SIT40521

CRICOS Code:

109676F

Qualification Level:

Certificate

Course Area:

Food, Hospitality and Personal Services

Duration:

78-Week

Study Mode:

Full Time

Location:

Victoria (Melbourne)

Course Fee:

$14,000 - $16,500 Per Course

Delivery Mode:

On Campus

Target:

International

Intake:

January, February, April, May, July, September, October

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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 program is aimed at learners wishing to develop a career in commercial cookery or pursue higher studies in the hospitality field. This qualification provides a pathway to work as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafés, cafeterias and coffee shops.

Course Structure

To attain a Certificate IV in Kitchen Management you will need to complete the following units (27 core, 6 elective):

SITXFSA005 - Use hygienic practices for food safety
SITHCCC027 - Prepare dishes using basic methods of cookery
SITXFSA006 - Participate in safe food handling practices
SITHKOP010 - Plan and cost recipes
SITHCCC023 - Use food preparation equipment
SITHCCC028 - Prepare appetisers and salads
SITXINV006 - Receive, store and maintain stock
SITHCCC029 - Prepare stocks, sauces and soups
SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031 - Prepare vegetarian and vegan dishes
SITHCCC036 - Prepare meat dishes
SITHCCC041 - Produce cakes, pastries and breads
SITHCCC035 - Prepare poultry dishes
SITHCCC037 - Prepare seafood dishes
SITHCCC042 - Prepare food to meet special dietary requirements
SITXFIN009 - Manage finances within a budget
SITHKOP012 - Develop recipes for special dietary requirements
SITXMGT004 - Monitor work operations
SITXHRM009 - Lead and manage people
SITXCOM010 - Manage conflict
SITXFSA008 - Develop and implement a food safety program
SITXHRM008 - Roster staff
SITXWHS007 - Implement and monitor work health and safety practices
SITHPAT016 - Produce desserts
SITHKOP015 - Design and cost menus
SITHCCC043 - Work effectively as a cook
SITHKOP013 - Plan cooking operations
SITXWHS005 - Participate in safe work practices
SITXHRM007 - Coach others in job skills
SITHKOP009 - Clean kitchen premises and equipment
SITHCCC040 - Prepare and serve cheese
SITHCCC026 - Package prepared foodstuff
SITHCCC038 - Produce and serve food for buffets

Entry Requirement

Admission Requirements
Academic Entry Requirements	Completion of Year 12 or equivalent Or students progressing from SIT30816
Minimum Age to Apply	At least 18 years of age at the commencement of the course

Language Requirement
IELTS Score (Minimum)	IELTS 5.5 with a minimum 5.0 in each band, or equivalent TOEFL iBt 46, TOEFL PBT 527, or PTE 42

Career Opportunities

Chef de Partie
Chef

Internship or Work Placement

This course requires work placement of 240 hrs.

This course requires work placement; i.e. some of the tasks and activities may need to be completed in an actual workplace. Where work placement applies, ALTEC College shall provide work placement to students for a one‐time student cost of $1,500 for the duration of the course. Students will also have an option to arrange their own placement, in which case, the placement fee will not be payable. The placement fee is not a pre‐paid fee and will only be charged once the student has provided a written request to ALTEC College. Students may choose between host organisations where more than one options are available. Students will further be informed during the orientation session. ALTEC College shall assist the students and provide all the required documents and support including referrals, induction, work placement contract, log book, workplace tasks, and information on how the assessments will be conducted.