Certificate IV in Kitchen Management 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.
CRICOS Course Code: 109545F
78 Weeks
International
Classroom, Self-study
Brisbane, Hobart, Melbourne
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:
*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.
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
| Unit Code | Unit Name | Core/Elective |
|---|---|---|
| SITHKOP010 | Plan and cost recipes | Core |
| SITHKOP015 | Design and cost menus | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXHRM008 | Roster staff | Core |
| SITHCCC023 | Use food preparation equipment | Core |
| SITXFSA008 | Develop and implement a food safety program | Core |
| SITXINV006 | Receive, store and maintain stock | Core |
| SITHCCC028 | Prepare appetisers and salads | Core |
| SITHCCC029 | Prepare stocks, sauces and soups | Core |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
| SITHCCC035 | Prepare poultry dishes | Core |
| SITHCCC036 | Prepare meat dishes | Core |
| SITHCCC037 | Prepare seafood dishes | Core |
| SITHCCC041 | Produce cakes, pastries and breads | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHKOP012 | Develop recipes for special dietary requirements | Core |
| SITHPAT016 | Produce desserts | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITHCCC043 | Work effectively as a cook | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITHKOP013 | Plan cooking operations | Core |
| SITHFAB021 | Provide responsible service of alcohol | Elective |
| SITXHRM010 | Recruit, select and induct staff | Elective |
| SITHCCC026 | Package prepared foodstuffs | Elective |
| SITHCCC040 | Prepare and serve cheese | Elective |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
Level 23/24, 343 Albert Street, Brisbane City, QLD 4000
Level 1, 255 William Street, Melbourne, VIC 3000
Level 2, 73-81 Murray St,
Hobart, TAS, 7000
Level 8 532-540 George Street, Sydney, NSW, 2000
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CRICOS CODE 03635G. RTO CODE 45023
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