Certificate IV in Kitchen Management
This qualification is suitable for individuals pursuing career as chefs and cooks with a supervisory or leading role in the kitchen.
Overview
This qualification is suitable for individuals pursuing career as chefs and cooks with a supervisory or leading role in the kitchen. They operate independently or with limited guidance from others and use discretion and their decision power to solve non-routine problems.
Course Outcome
This qualification provides a pathway to work in hospitality sector such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or run a small business independently.
The skills acquired under this course must be applied in accordance with Commonwealth and State/Territory legislations, Australian standards and industry codes of practice.
The latest release of the qualification and packaging rules can be found at the following link:
https://training.gov.au/Training/Details/SIT40521
Entry Requirement
- Education – Year 12 HSC or equivalent Level of qualification or above and;
- Age – 18 Years or above and;
- Academic – Student must fulfil at least one of the following conditions:
- IELTS score of 5.5 bands overall with min. of 5.0 bands in each section or; (test result must be no more than 2 years old)
- Upper intermediate or;
- EAP from approved ELICOS/ESL centre or;
- VET course equivalent to Certificate IV or above in Australia
Note: Students who do not meet the English requirement as above will be subject to LLN Test/screening.
Assessment Method
Assessments may include combination of written tests, group discussions and oral communication presentations, case study, written reports, research and reports (web based as well field based), final projects/assignment, and final written exams.
It is recommended that students consider assessments preparation an outside of classroom activity.
Delivery arrangements
This program is delivered in the classroom and practical training kitchen. Prior to commencement, students will provided with class timetable. Students are encouraged to attend orientation session where staff will outline the learning and assessment processes, support services and other relevant information. This forms part of the general orientation that Austech Business Institute provides as part of student onboarding process.
Who should apply for this course and why?
This course is suitable for individuals:
- Having passion for hospitality industry
- Seeking career in kitchen management
- Seeking to enter hospitality sector
- Seeking a pathway to higher-level qualifications
Completion of this course forms pre-requisite to SIT50422 Diploma of Hospitality Management.
Credit Transfer
Students with an Australian VET qualification will be granted a Direct Credit Transfer provided their qualification and units of competency match exactly with the units delivered. Credit Transfer process is subject to approval and managed by our internal team.
Pathways
Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT50422 Diploma of Hospitality Management
Units of Competency
To be awarded the SIT40521 Certificate IV in Kitchen Management, participants must complete a total of 33 units of competency, consisting of 27 core and 6 elective units.
Unit Code | Unit Name | Core/ Elective |
BSBTWK501 | Lead diversity and inclusion | Elective |
SITXHRM008 | Roster staff | Core |
SITXCOM010 | Manage conflict | Core |
SITXHRM009 | Lead and manage people | Core |
SITXFIN009 | Manage finances within a budget | Core |
HLTAID011 | Provide First Aid | Elective |
SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
SITXWHS007 | Implement and monitor work health and safety practices | Core |
SITXFSA005 | Use hygienic practices for food safety | Core |
SITXFSA006 | Participate in safe food handling practices | Core |
SITHCCC023* | Use food preparation equipment | Core |
SITXFSA008* | Develop and implement a food safety program | Core |
SITHCCC027* | Prepare dishes using basic methods of cookery | Core |
SITXINV006* | Receive, store and maintain stock | 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 |
SITHPAT016* | Produce desserts | Core |
SITHCCC026* | Package prepared foodstuffs | Elective |
SITHCCC042* | Prepare food to meet special dietary requirements | Core |
SITHCCC044* | Prepare specialised food items | Elective |
SITHCCC038* | Produce and serve food for buffets | Elective |
SITHKOP010 | Plan and cost recipes | Core |
SITHKOP015* | Design and cost menus | Core |
SITHKOP012* | Develop recipes for special dietary requirements | Core |
SITXMGT004 | Monitor work operations | Core |
SITHCCC043* | Work effectively as a cook | Core |
SITHKOP013* | Plan cooking operations | Core |
*Pre-requisite unit code/s
Other courses
BSB50420 Diploma of Leadership and Management
Designed for individuals seeking career in leadership and management. At a high level, post completion, Individuals will learn effective management and decision making skills by utilising newly learnt skills such as sound judgement, active listening, problem solving skills as well as effective time management skills. This skill set is transferable across a variety of industry sectors.
SIT50422 Diploma of Hospitality Management
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and in depth industry knowledge to co-ordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
BSB80120 Graduate Diploma of Management (Learning)
This qualification reflects the role of individuals who apply highly specialised knowledge and skills in the field of organisational learning and capability development. Individuals in these roles generate and evaluate complex ideas. They also initiate, design and execute major learning and development functions within an organisation.
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