Certificate IV In Kitchen Management

Do you dream of being head chef at your own restaurant? Take the lead by honing your knowledge and skills in all things culinary with a Certificate IV in Kitchen Management at MCIE.

Get qualified as a professional chef with our Certificate IV course in Kitchen Management in Melbourne CBD. Designed for keen students looking for a hands-on cookery course, the Certificate IV in Kitchen Management provides the knowledge and skills for professional kitchen management.

This commercial cookery course is taught by professional chefs both in the classroom and online, with hands-on training in our commercial kitchens and real-world learning on work placement.

Entry Requirements:

• Prerequisites
• There are no prerequisite qualifications required to enter this program.
• Education and skills
• Students must complete a Pre-Training Review, meet the Language, Literacy and Numeracy (LLN) skill standards for this program level, and demonstrate they are a suitable candidate for this program.
• Regulatory
• You must be an Australian citizen or permanent resident of at least 18 years of age.
• All candidates require a Unique Student Identification (USI) number. If you do not have a USI number you can apply for one online at https://www.usi.gov.au/students, or you can give MCIE administration staff permission to apply on your behalf.
• Students with disabilities
• MCIE welcomes all people with disabilities, learning differences and medical conditions. Acceptance in this program is subject to candidates’ ability to undertake all program requirements as discussed in the Pre-Training Review, with reasonable adjustments where applicable.
• Digital technology
• Students must have sufficient digital literacy skills to access online content, enter answers to written questions and communicate with trainers via email, the student portal and the learning management system.
• Industry requirements
• Candidates may be asked to provide evidence of the following for work placement (requirements vary according to host employer policies):
• National Police Check
• Flu vaccination and COVID-19 vaccinations

Course Units:

• Core Units
• SITXFSA005 Use hygienic practices for food safety
• SITXWHS005 Participate in safe work practices
• SITXINV006 Receive, store and maintain stock
• SITHKOP009 Clean kitchen premises and equipment
• 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
• SITHCCC031 Prepare vegetarian and vegan dishes
• SITHCCC036 Prepare meat dishes
• SITHCCC043 Work effectively as a cook (48 mandatory service periods)
• SITHKOP010 Plan and cost recipes
• SITHCCC041 Produce cakes, pastries and breads
• SITHPAT016 Produce desserts
• SITHCCC042 Prepare food to meet special dietary requirements
• SITXFSA006 Participate in safe food handling practices
• SITXHRM007 Coach others in job skills
• Elective Units
• HLTAID011 Provide First Aid
• SITHCCC025 Prepare and present sandwiches
• BSBSUS211 Participate in sustainable work practices
• SITHCCC040 Prepare and serve cheese
• SITHCCC039 Produce pates and terrines