Certificate 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.

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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:

Every Month

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.
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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.

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
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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;

VIEW FEES AND CHARGES

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