Course Overview
Eligibility
Career & Study Pathways
On successful completion of this qualification participants may find employment in Hospitality Industry as a: Chef de Partie, Chef. *It is not, however, intended to indicate that an individual will gain immediate employment on completion of this qualification.
Course Content
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
Design and cost menus
Produce desserts
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 practice
Prepare and serve cheese
Elective unit
Produce and serve food for buffets
Elective unit
Produce pates and terrines
Elective unit
Participate in sustainable work practice
Elective unit
Purchase goods
Elective unit
Make presentations
Elective unit
Common Questions
The total duration of the qualification is 66 weeks excluding 12 weeks of term breaks, equivalent to 1320 hours (726 hours of training and 594 hours of supervised assessment activities). Participants are also expected to do at least 4 hours of self-study per week.
Yes, participants are required to complete a minimum of 48 food service periods of 4 hours each in a commercial kitchen to meet the qualification requirements, totalling 192 hours of work placement.
The total course fees are $20,000, which includes an Admission Fee (non-refundable) of $250, Material Fees of $2,250, and Tuition Fees of $17,500. Total course fees include all training and assessment as well as required resources and textbooks.
Participants obtaining competency in all units in the course would be awarded with a full qualification SIT40521 – Certificate IV in Kitchen Management, including a Certificate and a Record of Result. Participants who leave the course in the middle or do not obtain competency for all units would receive a Statement of Attainment, indicating the actual number of units they have achieved competency.
On successful completion of the Certificate IV in Kitchen Management, participants may progress into further studies such as the SIT50422 Diploma of Hospitality Management.
Application
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Step 01
Enquire
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Step 02
Submit Documents
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Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
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India
Master of Nursing · Griffith University
