Course Overview

About This 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. CRICOS code: 109710J

Where You Can Study

Available Locations

Brisbane

3431 Pacific Hwy, SLACKS CREEK, QLD 4127

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Eligibility

Entry Requirements

General Requirements

All students must be at least 18 years of age. Academic requirements: Satisfactory completion of year 12 or equivalent Overseas students require a language proficiency of IELTS 5.5 or equivalent There are no specific academic prerequisites for the course as a whole. However, some of the individual units of competency require one or more of the following prerequisite units: SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC042 Prepare food to meet special dietary requirements SITHKOP010 Plan and cost recipes SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices The Unit of Competency SITHCCC043 Work effectively as a cook requires you to work a minimum of 48 complete service periods in a commercial kitchen. You will need to locate a suitable professional kitchen (external to SIA) where you may fulfil this requirement.

Career & Study Pathways

Where this takes you

Career Opportunities

This course provides participants with the skills to obtain the occupational position across various industrial sectors. Job roles and titles vary across these different industry sectors. Possible job titles relevant to this qualification include: chef chef de partie

Quality & Recognition

Accreditation & Migration

Academic Regulator

ASQA

Professional Body

Tourism, Hospitality and Events Industry Body

Accreditation Status

Accredited

Skills Assessor

TRA (Trades Recognition Australia)

Course Content

Units of Competency

All Units33 units

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

SITHKOP010

Plan and cost recipes

SITHKOP012

Develop recipes for special dietary requirements

SITHKOP013

Plan cooking operations

SITHKOP015

Design and cost menus

SITHPAT016

Produce desserts

SITXCOM010

Manage conflict

SITXFIN009

Manage finances within a budget

SITXFSA005

Use hygienic practices for food safety

SITXFSA006

Participate in safe food handling practices

SITXFSA008

Develop and implement a food safety program

SITXHRM008

Roster staff

SITXHRM009

Lead and manage people

SITXINV006

Receive, store and maintain stock

SITXMGT004

Monitor work operations

SITXWHS007

Implement and monitor work health and safety practices

SITHCCC025

Prepare and present sandwiches

SITHCCC026

Package prepared foodstuffs

SITHCCC038

Produce and serve food for buffets

SITHCCC040

Prepare and serve cheese

SITXCCS014

Provide service to customers

SITXWHS006

Identify hazards, assess and control safety risks

Common Questions

Frequently Asked Questions

What is the total cost of the Certificate IV in Kitchen Management?

The estimated total course cost is $19,750 AUD, which consists entirely of tuition fees. There are no additional non-tuition fees listed for this course.

How long does the Certificate IV in Kitchen Management take to complete?

The course has a duration of 70 weeks.

Where can I study the Certificate IV in Kitchen Management?

The course is offered at two campus locations: a Brisbane campus in QLD and a Perth campus on Walters Drive in WA, both owned and operated by Skilled Services Australia Pty Ltd.

What is the CRICOS course code for the Certificate IV in Kitchen Management?

The CRICOS course code is 109710J, and the VET National Code is SIT40521. The provider's CRICOS code is 03328G.

How can I contact the institution for more information about this course?

You can contact the international student contact, Rubinder Singh (Business Manager), by phone at 0732083182 or by email at ruby@skills.qld.edu.au.

Application

How to Apply

Three simple steps to get enrolled

Step 01

Enquire

Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.

Step 02

Submit Documents

Our team will guide you on exactly which documents to prepare and submit.

Step 03

Get Enrolled

Receive your offer letter and confirm your enrolment. Welcome to the course!

Course Snapshot

Salary, careers & skills

Typical Salary

Entry-level (0-2 years)AUD $45,000 to $55,000 per year

Early Career (2-5 years)AUD $55,000 to $70,000 per year

Mid-Level (5-10 years)AUD $70,000 to $85,000 per year

Career Paths

Chef de PartieSous ChefKitchen ManagerHead ChefCatering Supervisor

Key Skills

Advanced food preparation and commercial cooking techniquesKitchen team leadership and supervisionMenu planning, design, and costingFinancial management and cost control in kitchen operationsStock management and inventory control

Full Course Overview

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