Certificate IV in Kitchen Management

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.

Entry Requirement:

• Be at least 18 years of age and have completed the equivalent of Year 12.
• Participate in a course entry interview to determine suitability for the course and student needs.
• Have an IELTS* score of 5.5 (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.
• Note that other English language tests such as PTE and TOEFL can be accepted. You are required toprovide your results so that we can confirm they are equivalent to IELTS 5.5.

Course Structure:

• SITHCCC023*    Use food preparation equipment    Core
• SITHCCC027*      Prepare dishes using basic methods of cookery    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
• SITHCCC043*    Work effectively as a cook    Core
• SITHKOP010     Plan and cost recipes    Core
• SITHKOP012*    Develop recipes for special dietary requirements    Core
• SITHKOP013*    Plan cooking operations    Core
• SITHKOP015*    Design and cost menus    Core
• SITHPAT016*    Produce desserts    Core
• SITXCOM010     Manage conflict    Core
• SITXFIN009    Manage finances within a budget    Core
• SITXFSA005    Use hygienic practices for food safety    Core
• SITXFSA006    Participate in safe food handling practices    Core
• SITXFSA008*    Develop and implement a food safety program    Core
• SITXHRM008    Roster staff    Core
• SITXHRM009     Lead and manage people    Core
• SITXINV006*    Receive, store and maintain stock    Core
• SITXMGT004    Monitor work operations    Core
• SITXWHS007    Implement and monitor work health and safety practices    Core
• SITHCCC026*    Package prepared foodstuffs    Elective Group A
• SITHCCC040*    Prepare and serve cheese    Elective Group A
• SITHCCC038*    Produce and serve food for buffets    Elective Group A
• SITHFAB025    Prepare and serve espresso coffee    Elective Group D
• BSBTWK501    Lead diversity and inclusion    Elective Group E
• SITXWHS006    Identify hazards, assess and control safety risks     Elective Group E