CERTIFICATE IV IN KITCHEN MANAGEMENT

Brisbane - SIT40521

CRICOS CODE: 109692F

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.

Entry Requirements

  • 18 years or over
  • Basic computer skills
  • Meet all Student Visa requirements, including IELTS 5.5 (or equivalent) or English proficiency or Spencer College ACSF test level 3 PLUS
  • Minimum Year 12 education or equivalent

Course Delivery

68 weeks classroom delivery, depending on intake (includes a maximum of 8 weeks holiday). Students must attend minimum 20 hours class time per week as part of your Student Visa requirements. Distance learning is not available.

Recognition of Prior Learning (RPL)

If you think you may be eligible to apply for RPL, please contact the College to discuss.

Delivery Methods

  • Lecture/workshops
  • Workbooks
  • Role plays/simulations
  • Practical activities

Units of Competency

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
SITHCCC031*Prepare vegetarian and vegan dishes
SITHCCC035*Prepare poultry dishes
SITHCCC036*Prepare meat dishes
SITHCCC037*Prepare seafood dishes
SITHCCC041*Produce cakes, pastries and breads
SITHCCC042*Prepare food to meet special dietary requirements
SITHCCC043*Work effectively as a cook
SITHKOP010Plan and cost recipes
SITHKOP012*Develop recipes for special dietary requirements
SITHKOP013*Plan cooking operations
SITHKOP015*Design and cost menus
SITHPAT016*Produce desserts
SITXCOM010Manage conflict
SITXFIN009Manage finances within a budget
SITXFSA005Use hygienic practices for food safety
SITXFSA006Participate in safe food handling practices
SITXFSA008*Develop and implement a food safety program
SITXHRM008Roster staff
SITXHRM009Lead and manage people
SITXINV006*Receive, store and maintain stock
SITHCCC026Package prepared foodstuffs
SITHCCC038Produce and serve food for buffets
SITHCCC040Prepare and serve cheese
SITHKOP009Clean kitchen premises and equipment
SITXHRM007Coach others in job skills
SITXWHS005Participate in safe work practices

Student
Life

Career
Development

Experience in
the Workplace