Certificate IV In Kitchen Management

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial chef who uses a wide range of cookery skills. 

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.

Admission Requirements:

• Applicants must be minimum of 18 years of age at the time of commencement.
• Successful completion of Australian Equivalent Year 12 qualification or         higher.
• Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent.
• Successful completion of Senior Secondary certificate of education in Australia conducted in the medium of English;
• Completion of a full time Certificate III level course or above in Australia;
• English as the first language;
• Satisfactory completion of the EAL course or ELICOS course at the appropriate level; OR
• For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the Admissions and Enrolment policy available in the student’s handbook 
• Individuals may enter Certificate IV in Kitchen Management with limited or no
• vocational experience and without a lower-level qualification.

Work Based Training Requirements:

Commercial Cookery and Hospitality programs have work placement component, a requirement that students must gain work experience in the hospitality industry. Each student is required to work in an operational commercial kitchen of an industry workplace for a minimum of 48 sessions  (192 hours of work placement) for the unit SITHCCC043 Work effectively as a cook.

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Assessment Methods:

Teaching is conducted in the classroom as well as in the commercial kitchen, simulate a real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work, and supervised practical sessions. Assessment comprises of written test assignments, assignment projects, case studies, skills demonstration and practicals will be assessed in operational commercial training kitchen.

Course Structure:

• 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, eggs 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
• SITHCCC038*      Produce and serve food for buffets
• SITHCCC040*      Prepare and serve cheese
• SITHCCC044*      Prepare specialised food items
• BSBTWK501        Lead diversity and inclusion
• SITHKOP009*      Clean kitchen premises and equipment
• SITXINV007          Purchase goods