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.

Conversely, it may also apply to those with less or no vocational experience, but who possess some hospitality skills and knowledge that they would like to develop in order to create further educational and employment opportunities.

This course requires 48 occasions of practical work placement in a real workplace for successful completion of the qualification. Frontier Education can assist with work placement opportunities if required.

Entry Requirements:

• Students entering SIT40521 Certificate IV in Kitchen Management must meet the following academic and English entry requirements:
• Academic
• A candidate must be a minimum age of 18 year & above AND
• Completed the equivalent of Australian Year 11/12 or Certificate III or higher
• English requirements
• International students applying either off-shore or on-shore will require:
• IELTS:
• A minimum IELTS (General/Academic) test score of 5.0 or equivalent & up to 10 weeks of ELICOS course to be undertaken for every 0.5 level of IELTS requirement, before the commencement of the main VET course
• Results older than two (2) years are not acceptable   OR
• PTE:
• A minimum PTE (Academic) test score of 36 or equivalent & up to 10 weeks of ELICOS course to be undertaken, before the commencement of the main VET course
• Results older than two (2) years are not acceptable   OR
• Cambridge English:
• A minimum Cambridge English test score of 154 or equivalent & up to 10 weeks of ELICOS course to be undertaken, before the commencement of the main VET course
• Results older than two (2) years are not acceptable   OR
• To provide evidence that they have studied in English for at least five (5) years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States   OR
• To provide evidence that, within two (2) years of their application date, they have successfully completed in Australia, a foundation course or a Senior Secondary Certificate of Education or a substantial part of a Certificate IV or higher level qualification, from the Australian Qualifications Framework   OR
• Students who are on-shore (in Australia) at the time of application can undertake an internal Frontier Education Language (written & oral), Literacy and Numeracy test before the commencement of the main VET course

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
• SITHCCC035: Prepare poultry dishes
• SITHCCC037: Prepare seafood dishes
• SITHCCC036: Prepare meat dishes
• SITHCCC042: Prepare food to meet special dietary requirements
• SITHCCC041: Produce cakes, pastries and breads
• SITHCCC043: Work effectively as a cook
• SITHKOP010: Plan and cost recipes
• SITHKOP012: Develop recipes for special dietary requirements
• SITHKOP013: Plan cooking operations
• 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
• SITXHRM009: Lead and manage people
• SITXINV006: Receive, store and maintain stock
• SITXMGT004: Monitor work operations
• SITXWHS007: Implement and monitor work health and safety practices
• SITHCCC031: Prepare vegetarian and vegan dishes
• SITHKOP015: Design and cost menus
• SITXFSA008: Develop and implement a food safety program
• SITXHRM008: Roster staff
• Elective Units
• SITHCCC038: Produce and serve food for buffets
• SITHCCC039: Produce pates and terrines
• SITHKOP011: Plan and implement service of buffets
• SITXINV007: Purchase goods
• SITXINV008: Control stock
• SITXWHS006: Identify hazards, assess and control safety risks