114515C - SIT40521

Certificate IV in Kitchen Management

Cookery

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.

Apply Now

Course Brief

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.

Program Content

The training program covers 27 units of competency taken from the qualification. It has total Core units of 6 Elective Units, participants are required to successfully complete all 33 core units.

Course Overview

Unlock your potential and master the art of creating unforgettable experiences.
Discover the secrets of exceptional cooking and elevate your culinary skills to create remarkable dishes that leave a lasting impression.

Duration

78 Weeks

Total Course Fee

AUD $ 16000

Units

27 Core & 6 Elective

Model & Delivery

Full Time and Face to Face

Course Description

Resources

Students are issued with learning materials and handouts relevant to each unit.

Reassessment

Students can have three reassessments of NYC (Not Yet Competent) free of charge provided that the submission of assessments has been done on time. Further, if a student fails more than three times in the unit, the student will have to repeat that unit and charges will be AUD$350.00 per unit (GST will not be charged).

Recognition

This course holds national accreditation under the Australian Qualification Framework (AQF).

Eligibility/ Entry requirements

This qualiﬁcation requires a minimum of year 12 completion or equivalent. Global Institute of Training and Education requires students to be a minimum of 18 years of age and to demonstrate that they have sufficient English Language, Literacy, and Numeracy (LLN) through satisfactory completion of GIE’s pre-enrolment LLN test. International students may be required to provide evidence of their English Language Proﬁciency to the minimum level of 6 in IELTS or equivalent. (Please check the Department of Home Affairs website on www.homeaffairs.gov.au for student visa requirements).

Further Education

Learners who successfully complete this qualification may wish to consider further study such as:SIT50422 Diploma of Hospitality Management

Employment Pathway

The Certificate IV in Kitchen Management is in the Hospitality Field of Education.

Chef
Food and Hospitality

Unit Code	Unit Title	Core	Elective
SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes	Core
SITHCCC035	Prepare poultry dishes	Core
SITHCCC037	Prepare seafood dishes	Core
SITHCCC036	Prepare meat dishes	Core
SITHCCC029	Prepare stocks, sauces and soups	Core
SITHPAT016	Produce desserts	Core
SITHCCC041	Produce cakes, pastries and breads	Core
SITHCCC043	Work effectively as a cook	Core
SITHCCC023	Use food preparation equipment	Core
SITHCCC028	Prepare appetisers and salads	Core
SITHCCC042	Prepare food to meet special dietary requirements	Core
SITHKOP013	Plan cooking operations	Core
SITHKOP010	Plan and cost recipes	Core
SITHIND006	Source and use information on the hospitality industry		Elective
SITHCCC026	Package prepared foodstuffs		Elective – Group A
SITHCCC027	Prepare dishes using basic methods of cookery	Core
SITHCCC031	Prepare vegetarian and vegan dishes	Core
SITHCCC038	Produce and serve food for buffets		Elective – Group A
SITHCCC040	Prepare and serve cheese		Elective – Group A
SITHKOP012	Develop recipes for special dietary requirements	Core
SITHKOP015	Design and cost menus	Core
SITXFSA005	Use hygienic practices for food safety	Core
SITXWHS007	Implement and monitor work health and safety practices	Core
SITXFSA006	Participate in safe food handling practices	Core
SITXFSA008	Manage finances within a budget	Core
SITXINV006	Receive, store and maintain stock	Core
SITXINV008	Control stock		Elective
SITXHRM008	Roster staff	Core
SITXHRM009	Lead and manage people	Core
SITXMGT004	Monitor work operations	Core
SITXCOM010	Manage conflict	Core
SITXCCS014	Provide service to customers		Elective
SITXFIN009	Manage finaces with budgets	Core

Join in Your Favorite Courses Today