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Certificate IV in Kitchen Management

Provider:
Brighton College
Course Code:
SIT40521
CRICOS Code:
109545F
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
Queensland (FORTITUDE VALLEY)
Course Fee:
$14,650 - $17,750 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
8 Intakes per Year
Package details Enquire Apply

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 following 33 units must be completed:

Core

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

Electives

  1. SITHFAB021 Provide responsible service of alcohol 
  2. SITXHRM010 Recruit, select and induct staff 
  3. SITHCCC026 Package prepared foodstuffs 
  4. SITHCCC040 Prepare and serve cheese 
  5. SITHCCC038 Produce and serve food for buffets 
  6. SITXWHS006 Identify hazards, assess and control safety risks

Entry Requirement

Admission Requirements
Academic Entry Requirements
International students must have completed at least the equivalent of Year 12.
Minimum Age to Apply International students must be at least 18 years of age
Language Requirement
IELTS Score (Minimum)
These students must also have an IELTS Academic score of 5.5 or equivalent (test results must be no more than 2 years old).

Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.
English Language Requirements International Students may not be required to provide evidence of English Language competence where documented evidence can be provided to demonstrate any of the following:
  • The student was educated for 5 years in an English-speaking country.
  • The student has completed at least 6 months of a Certificate IV level course in an Australian RTO.
  • The student has successfully completed an English Placement Test.
  • The student has successfully completed a foundation course in Australia.
  • The student has successfully completed their High School in English Language.

Pathway

  • CIVKtchn+DHos
  • CertKitIV+Diphos+AdDipHos

Career Opportunities

Students who complete this course may be able to seek employment in a range of organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. Such as

  • Chef
  • chef de parties

Internship or Work Placement

The Certificate IV in Kitchen Management includes Practical classes and Work placement. The practical class will be conducted in a fully equipped training kitchen based in Fortitude Valley, QLD 4006. And a minimum of 48 food service shifts of work placement hours to be completed to meet the requirement of course.

Work placements provide students with the opportunity to apply the theory and skills they learned while studying in a professional workplace. For more information on work placement, including or support services; please feel free to contact Brighton College

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