Certificate IV in Kitchen Management

The SIT40521 Certificate IV in Kitchen Management at Fusion College of Technology 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. The 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 the qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. The course comprises 33 units of competency - 27 core and six electives - covering food preparation equipment, basic cookery methods, appetisers and salads, stocks, sauces and soups, poultry, meat and seafood dishes, cakes, pastries and breads, special dietary requirements, recipe planning and costing, menu design, rostering, food safety, stock control and work health and safety. Practical face-to-face training is provided in a commercial training kitchen at Suite 203, 118 Church Street, Parramatta, and students are required to complete a minimum of 192 hours (48 food service periods) of practical placement. The qualification is delivered over 78 weeks comprising six terms of ten weeks each, totalling 60 weeks, plus holiday breaks amounting to 18 weeks. No occupational licensing, certification or specific legislative requirements apply at the time of publication.