Certificate IV In Kitchen Management

Designed for students who wish to manage a kitchen or their own food business, our Certificate IV in Kitchen Management provides the skills and knowledge to operate successfully in the hospitality sector as a qualified cook – whether it’s in a restaurant kitchen, food outlet or hotels. 

This in-venue program provides students with real-world experience in kitchens and is delivered by industry-leading experts. Students will learn to prepare poultry, seafood, and pastry dishes, as well as learn managerial skills such as rostering staff and preparing budgets.

Who Is This Course For?

Our Certificate IV in Kitchen Management has been specifically designed for students who are looking to gain skills and knowledge that will enable them to own and manage their own food businesses. 

This course will also assist students in gaining the proper skills to manage a kitchen within a large hotel or restaurant and operate a small hotel/motel of their own. You will learn how to prepare seafood, poultry, and pastry dishes, as well as acquire proper management skills such as rostering staff and preparing/managing budgets.

Units:

• CORE UNITS (27)
• ? SITXFSA005 Use hygienic practices for food safety
• ? SITXFSA006 Participate in safe food handling practices
• ? SITHKOP010 Plan and cost recipes
• ? SITXHRM008 Roster staff
• ? SITHCCC027 Prepare dishes using basic methods of cookery
• ? SITHCCC042 Prepare food to meet special dietary requirements
• ? SITHKOP015 Design and cost menus
• ? SITXFIN009 Manage finances within a budget
• ? SITXFSA008 Develop and implement a food safety program
• ? SITXWHS007 Implement and monitor work health and safety practices
• ? SITXCOM010 Manage conflict
• ? SITXMGT004 Monitor work operations
• ? SITXHRM009 Lead and manage people
• ? SITHCCC023 Use food preparation equipment
• ? SITHCCC028 Prepare appetisers and salads
• ? SITHPAT016 Produce desserts
• ? SITHKOP012 Develop recipes for special dietary requirements
• ? SITHCCC029 Prepare stocks, sauces and soups
• ? SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
• ? SITHCCC035 Prepare poultry dishes
• ? SITHCCC031 Prepare vegetarian and vegan dishes
• ? SITHCCC036 Prepare meat dishes
• ? SITHCCC037 Prepare seafood dishes
• ? SITHCCC041 Produce cakes, pastries and breads
• ? SITHCCC043 Work effectively as a cook
• ? SITHKOP013 Plan cooking operations
• ? SITXINV006 Receive, store and maintain stock
• ELECTIVES UNITS (6)
• ? SITHASC022 Prepare Asian stocks and soups
• ? SITHCCC039 Produce pates and terrines
• ? SITHKOP011 Plan and implement service for Buffets
• ? SITHCCC038 Produce and serve food for buffets
• ? SITHFAB021 Provide responsible service of alcohol
• ? SITXCCS015 Enhance customer service experiences