Certificate IV in Kitchen Management

Course Code: SIT40521

CRICOS Code: 110640H

Delivery mode: blended environment (Classroom and supervised study sessions)

Course Duration: 76 weeks

Work placement: 300 hours (inclusive)

Location: Adelaide campus

Course Overview

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.

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.

Qualification Units

Core Units

SITHCCC023 Use food preparation equipment

SITHCCC027 Prepare dishes using basic methods of cookery

SITHCCC028 Prepare appetisers and salads

SITHCCC029 Prepare stocks, sauces and soups

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC031 Prepare vegetarian and vegan dishes

SITHCCC035 Prepare poultry dishes

SITHCCC036 Prepare meat dishes

SITHCCC037 Prepare seafood dishes

SITHCCC041 Produce cakes, pastries and breads

SITHCCC042 Prepare food to meet special dietary requirements

SITHCCC043 Work effectively as a cook

SITHKOP010 Plan and cost recipes

SITHKOP012 Develop recipes for special dietary requirements

SITHKOP013 Plan cooking operations

SITHKOP015 Design and cost menus

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

SITXFSA008 Develop and implement a food safety program

SITXHRM008 Roster staff

SITXHRM009 Lead and manage people

SITXINV006 Receive, store and maintain stock

SITXMGT004 Monitor work operations

SITXWHS007 Implement and monitor work health and safety practices

Elective Units

SITHCCC026 Package prepared foodstuffs

SITHCCC038 Produce and serve food for buffets

SITHCCC040 Prepare and serve cheese

SITXCCS014 Provide service to customers

SITXCCS015 Enhance customer service experiences

SITXWHS006 Identify hazards and control safety

Career Outcomes

• Sous Chef

• Breakfast Chef

• Chef de Partie

• Chef

  
  

Pathway

Students who have successfully completed SIT40521 Certificate IV in Kitchen Management may progress to study SIT50422 Diploma of Hospitality Management.

Entry Requirements

• Be at least 18 years of age

• Have completed Year 12 or equivalent.

• Moderate level of computer literacy required

• Participate in a course entry interview to determine suitability for the course and student needs.

English Requirements

Meet one of the following English proficiency requirements:

• Valid IELTS score of 5.5 or equivalent, with no score below 5.0 in any band

• Evidence of successful completion of at least five (5) years (full-time equivalent)

  study taught and assessed in English. 

• Completion of an Australian Certificate III qualification or higher AQF level.

  
  

Work Placement requirements: 

• Must complete 300 hours of work placement

• A satisfactory National Police Clearance (not older than 6 months at time of

  enrolment)

• Wear AVI Chef uniform during workplace training