Certificate IV in Kitchen Management
BACK TO COURSESCertificate IV in Kitchen Management
ABOUT THE COURSE
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. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Recognised by Australian Qualifications Framework and Nationally Recognised Training
Details
Course Code:
SIT40521
CRICOS Course Code:
114254H
Work Placement:
240 hours
Location:
Melbourne Campus
Delivery Mode:
Face to Face and Kitchen Based
Study Load:
20 per week + 5 hours self study
Fees:
Please see the Fees and Charges page or contact the campus directly!
Intake:
Duration:
Up to 78 Weeks*
(This qualification will be delivered as full-time study over the course of 78 weeks including 12 weeks of breaks/holidays. Duration may vary based on mode of delivery and/or RPL and CT)
Course Entry Requirements
There is no pre-requisites or specific entry requirement for this qualification. This course is available to all international students as along as they can provide the evidence that:
- The Student must be 18 years or older at the time of course commencement,
- The Student has successfully completed the Australian Year 12 (or equivalent) and,
- The Student have an IELTS score of at least 6.0 or PTE Academic score of 50 (or equivalent) OR Successful completion of ELICOS (English for Academic Purposes (EAP) or General English) at Advanced level.
- Note: Citizens of certain countries are exempted from the English proficiency requirement, please contact AIA for further details or visit the DOHA Website.
Additional Entry Requirements:
- Students commencing this course will be required to complete the Language, Literacy and Numeracy (LLN) assessment on the orientation day. This will assist AIA to identify the student needs for any additional support during their study.
- Practical’s for students must complete their practical in AIA kitchen facilities or as advised otherwise. Where students are required to come to campus or kitchen, and use the available facilities and resources, they should be advised of the date and time of the delivery and assessment, where they are required to visit the campus and/or kitchen and complete their assessment requirements in the compliant way and in accordance with Standard 1.8 of SRTO 2015.
- AIA will make all possible efforts and aim to secure workplace arrangements for all enrolled students.
- Students must have access to working PC or laptop with a configuration suitable to meet study requirements – please seek your trainer/assessor assistance in this regard.
- Students must have basic digital literacy such as, the ability to communicate and access the information through digital technologies, social media, search engines, emails and/or basic use of Microsoft Office products and have access to the working internet.
- If the student educational qualification does not meet the AIA’s admission requirements, other factors may be considered at the discretion of AIA. For more information, please see the AIA’s Admissions Policy available in the Forms & Policies page.
- Recommendation: It is highly recommended that student should have successfully completed SIT30816 Certificate III in Commercial Cookery or SIT40516 Certificate IV in Commercial Cookery prior commencing this course, although this is not a mandatory entry requirement.
CAREER PATHWAYS
Where will the Certificate IV in Kitchen Management take me?
If you complete this course successfully, you might work as a qualified chef in a supervisory capacity at variety of establishments worldwide.
Chef
Kitchen Manager
Kitchen Supervisor
STUDY PATHWAYS
The further study pathways available to students who undertake this qualification include:
Successful completion of this course will enable you to enter the workforce as a chef or chef de partie.
SIT50422 Diploma of Hospitality Management or/
Any other Diploma or Advanced Diploma level qualification within the SIT Tourism, Travel and Hospitality Training Package.
Course Structure
A total of 33 Units (26 Core and 7 electives) must be completed and deemed competent to achieve the qualification SIT40521 Certificate IV in Kitchen Management.
Participants who achieve competency in any unit/s will receive a Statement of Attainment (provided USI is verified) for that unit/s without completing all 33 units in the qualification. Students completing all the required units of competency will attain full qualification.
Code | Title | Core/Elective |
---|---|---|
SITHCCC023* | Use food preparation equipment | Core |
SITHCCC027* | Prepare dishes using basic methods of cookery | 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 |
SITHCCC042* | Prepare food to meet special dietary requirements | Core |
SITHCCC043* | Work effectively as a cook | Core |
SITHKOP010 | Plan and cost recipes | Core |
SITHKOP012* | Develop recipes for special dietary requirements | Core |
SITHKOP013* | Plan cooking operations | Core |
SITHKOP015* | Design and cost menus | Core |
SITHPAT016* | Produce desserts | Core |
SITXCOM010 | Manage conflict | Core |
SITXFIN009 | Manage finances within a budget | Core |
SITXFSA005 | Use hygienic practices for food safety | Core |
SITXFSA006 | Participate in safe food handling practices | Core |
SITXFSA006 | Participate in safe food handling practices | Core |
SITXFSA008* | Develop and implement a food safety program | Core |
SITXHRM008 | Roster staff | Core |
SITXHRM009 | Lead and manage people | Core |
SITXINV006* | Receive, store and maintain stock | Core |
SITXMGT004 | Monitor work operations | Core |
SITXWHS007 | Implement and monitor work health and safety practices | Core |
SITXCCS015 | Enhance customer service experiences | Elective |
SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
SITXCCS014 | Provide service to customers | Elective |
SITHCCC040* | Prepare and serve cheese | Elective |
SITHCCC038* | Produce and serve food for buffets | Elective |
SITHKOP011* | Plan and implement service of buffets | Elective |
Assessment Methodology
Assessment methods used for this qualification are varied and will provide a range of ways for individuals to demonstrate that they have met the required outcomes. Assessment methods may include:
- Written questions
- Projects
- Presentations
- Report writing
- Role plays/observations
- Kitchen based demonstration.
- Work placement
At the beginning of each unit, your trainer and assessor will outline the assessment tasks that must be completed.
Reference Textbooks:
- Math for the Professional Kitchen, The Culinary Institute of America, Laura Dreesen, Michael Nothnagel, Susan Wysocki
- The Professional Chef, 9th Edition, The Culinary Institute of America
- The Book of Yields, 8th edition, Francis T. Lynch
FEES AND CHARGES
At AIA, we are committed to providing transparent information regarding our fees and charges to ensure that students have a clear understanding of their financial commitments. Our fees are structured to cover tuition, administration, and any additional services or materials required for your chosen course.
To access the comprehensive Fees and Charges document outlining the costs associated with our courses, please click the button below;