Certificate IV in Kitchen Management [SIT40521]

Certificate IV in Kitchen Management (CRICOS Course Code: 109706E )

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.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification specified in the Training Package.

Learners must be over 18 years of age. All international students must be able to demonstrate an IELTS 5.5 level of English language or equivalent. They need to have completed their education to a level which is equivalent to an Australian Senior High School, College or University.

Course Duration

This program is delivered over 83 weeks’ full time study. Our program uses a combination of classroom face to face learning, practical hands on classes in our training kitchen, and online resources and activities to enhance the learning experience.

• Calendar Year: Eighty – Three (83) weeks
• Academic Year: Sixty – Five (65) weeks
• Term breaks: Eighteen (18) 6×3 weeks

Possible Job outcomes include:

• Chef
• Chef de Partie
• Production Chef
• Cook

After achieving the SIT40521 Certificate IV in Kitchen Management, students may undertake further study to SIT50422 Diploma of Hospitality Management or other Diploma Level Courses.

Core Unit

SITHCCC023	Use food preparation equipment
SITHCCC027	Prepare dishes using basic methods of cookery
ITHCCC028	SPrepare appetisers and salads
SITHCCC029	Prepare stocks, sauces and soups
SITHCCC031	Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC035	Prepare poultry dishes
SITHCCC037	Prepare seafood dishes
SITHCCC036	Prepare meat dishes
SITHCCC042	Prepare food to meet special dietary requirements
SITHCCC041	Produce cakes, pastries and breads
SITHCCC043	Work effectively as a cook*
SITHKOP010	Plan and cost basic menus
SITHKOP012	Develop menus for special dietary requirements
SITHKOP013	Plan cooking operations*
SITHPAT016	Produce desserts
SITXCOM010	Manage conflict
SITXFIN009	Manage finances within a budget
SITXFSA005	Use hygienic practices for food safety
SITXFSA006	Participate in safe food handling practices
SITHCCC031	Prepare Vegetarian and vegan dishes
SITHKOP015	Design and cost menus
SITXHRM008	Roster staff
SITXHRM009	Lead and manage people
SITXFSA008	Develop and implement a food safety plan
SITXMGT004	Monitor work operations
SITXWHS007	Implement and monitor work health and safety practices
SITXINV006	Receive, store and maintain stock

Elective Units

SITXHRM007	Coach others in job skills
SITXWHS005	Participate in safe work practices
SITHKOP009	Clean kitchen premises and equipment
SITHCCC044	prepare specialised food items
SITHCCC038	Produce and serve food for buffets
SITHCCC040	Prepare and serve cheese

* Denotes this unit is completed in the workplace as part of the course.
NB. Please note all units are correct at the time of publication and may change to reflect training package changes and / or industry needs.

Work Placement

In order to successfully complete the course and to be awarded with the Qualification students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.
Work Placement for this course includes a minimum of 400 hours.

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