Certificate IV in Kitchen Management
ANIT Australia Pty Ltd
CRICOS Institution Code 03553J
Course Overview
About This Course
Where You Can Study
Available Locations
Sydney
Ground - Level 2, Level 3, 10 Quay St, Haymarket, NSW 2000
Eligibility
Entry Requirements
- Applicants must be minimum 18 years of age at the time of commencement
- Have a valid Student Visa status OR will be granted the Student Visa which would allow them to study in Australia in Vocational AQF levels before the commencement of the course
- Must satisfy Albright Pre-training Review (PTR) Assessment
- Have a valid IELTS score of 5.5 Bands OR PTE score of 42 OR Cambridge score 162 OR TOEFL iBT 46 OR its equivalent (Completed a minimum 10-weeks General English Course of Upper-Intermediate Level) — Within the last 3 Calendar Years OR Completed Australian Qualification minimum from AQF Level 3 (Certificate 3) to Advanced Diploma AQF Level 6 OR Successful completion of Australian Equivalent Year 12 qualification — Within the last 3 Calendar Years
- Applicants must undertake the Albright LLN test
- Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
- There are no qualification specific entry requirements
- Learners must be physically fit to carry up/lift to a maximum load of 5kgs as this may be required during the practical training
- Learners must be able to handle and cook dairy products and non-vegetarian food items including but not limited to beef and pork
- Due to the physical requirements of this course, students must have a basic level of fitness allowing them to work on their feet during work placement shifts
Career & Study Pathways
Where this takes you
Quality & Recognition
Accreditation & Migration
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
Units of Competency
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare vegetarian and vegan dishes
Prepare poultry dishes
Prepare meat dishes
Prepare seafood dishes
Produce cakes, pastries and breads
Prepare food to meet special dietary requirements
Work effectively as a cook
Plan and cost recipes
Develop recipes for special dietary requirements
Plan cooking operations
Produce desserts
Design and cost menus
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Develop and implement a food safety program
Roster staff
Lead and manage people
Receive, store and maintain stock
Monitor work operations
Implement and monitor work health and safety practices
Produce and serve food for buffets
Elective unit
Produce cook-chill and cook-freeze foods
Elective unit
Re-thermalise chilled and frozen foods
Elective unit
Provide service to customers
Elective unit
Prepare and present sandwiches
Elective unit
Purchase goods
Elective unit
Common Questions
Frequently Asked Questions
What career outcomes can I expect after completing the Certificate IV in Kitchen Management?
After completing the Certificate IV in Kitchen Management (SIT40521), you will be prepared to work in the hospitality industry in the capacity of Chef or Chef de partie, in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Where can I study this course and what are the timetable options?
The course is available at two locations: Melbourne and Adelaide. In Adelaide and Melbourne (Option 1), classes run Monday, Tuesday and Wednesday from 8:30–12:30 and 1:00–5:00. Melbourne also offers a second option with classes on Tuesday, Friday and Saturday from 1:00–5:00 (or 8:30–12:30) and Tuesday evenings from 5:00–9:00. Practical components are delivered in Albright approved commercial kitchens in Melbourne and Adelaide.
What are the English language entry requirements for this course?
Applicants must have a valid IELTS score of 5.5 Bands OR PTE score of 42 OR Cambridge score 162 OR TOEFL iBT 46 OR its equivalent (completed a minimum 10-weeks General English Course of Upper-Intermediate Level) within the last 3 Calendar Years, OR have completed an Australian Qualification minimum from AQF Level 3 (Certificate 3) to Advanced Diploma AQF Level 6, OR successful completion of an Australian Equivalent Year 12 qualification within the last 3 Calendar Years.
What study pathway is available after completing this qualification?
After achieving the SIT40521 Certificate IV in Kitchen Management, individuals could progress to the SIT50422 Diploma of Hospitality Management at Albright Institute.
What materials and equipment will I need for the course?
Students are required to have a Commercial Cookery Kit including a knife kit (large chef knife, pairing knife, all purpose knife, bread knife, fillet knife, palate knife, peeler, wooden brush, spatula, balloon whisk, nozzle – flat and fluted, tea towel, pad lock and key, steele/sharpening rod) as well as a chef uniform consisting of chef trousers, chef coat, chef cap with logo, black kitchen anti-skid shoes, white apron, and neck kerchief.
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!
Hear From the Students
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Master of Nursing · Griffith University