SIT40521
Certificate IV in
Kitchen Management
SIT40521 Certificate IV in Kitchen Management
Step into a leadership role in commercial kitchens with our Certificate IV in Kitchen Management. This course is ideal for aspiring chefs looking to enhance their supervisory and technical skills in a dynamic kitchen environment.
Duration in weeks:
78 weeks 6 terms (60 study weeks + 18 weeks term break)
CRICOS Course Code:
117591M
Intake Dates:
Multiple intakes available in a year.
Delivery Mode:
Face to Face
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.
Age Requirements
Student must be at least 18 years of age and have completed 12 or equivalent
English Proficiency
Student must have an IELTS score of 6.0 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- Educated for 5 years in an English-speaking country; or
- Successful completion of an English Placement Test.
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.
Career Prospects
Graduates can pursue roles as Chefs, Chef de Partie, or Kitchen Supervisors in restaurants, hotels, cafes, and catering companies. This course also provides a strong foundation for progressing into hospitality management studies.
Course Credit
Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course.
Core
| Unit Code | Unit Name |
|---|---|
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC023* | Use food preparation equipment |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC043* | Work effectively as a cook |
| SITHKOP010 | Plan and cost recipes |
| SITXINV006* | Receive, store and maintain stock |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITXFIN009 | Manage finances within a budget |
| SITHKOP015* | Design and cost menus |
| SITHKOP013 | Plan cooking operations |
| SITXCOM010 | Manage conflict |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITXHRM009 | Lead and manage people |
| SITHKOP012* | Develop recipes for special dietary requirements |
| SITHPAT016* | Produce desserts |
| SITXMGT004 | Monitor work operations |
| SITXHRM008 | Roster staff |
| SITXFSA008* | Develop and implement a food safety program |
Elective
| Unit Code | Unit Name |
|---|---|
| SITHCCC025* | Prepare and present sandwiches |
| SITXINV007 | Purchase goods |
| HLTAID011 | Provide First Aid |
| SITHCCC040* | Prepare and serve cheese |
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC032 | Produce cook-chill and cook-freeze foods |