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

About this course:
Course Code

SIT40521 Course fees: $18500

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

ABI1132
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.

ABI14
SIT50422 Diploma in 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.

ABI1126
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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