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. Delivery is on online with tutorials, analysis of case studies, interactive learning including discussion on key points, presentation. Simulated workplace environment is created to provide learners with business or industry learning environment simulated as companies. This course is a 71 weeks' program, which includes 60 weeks of classroom full time study (1200 student contact hours), 11 weeks of study breaks (including public holidays, re-assessment weeks, catch-up classes and terms breaks). Location: Melbourne CBD, Hobart CBD, Brisbane CBD.

Eligibility

Entry Requirements

Requirements

There are no entry requirements specified in the training package, however Central Australian College (CAC) recommends that students entering this qualification: Must have completed Commercial Cookery Certificate III qualification, or be able to demonstrate equivalent competency. Must have satisfactorily completed an equivalent of Australian year 12 or Certificate III or higher. Must have IELTS score of 6 (or equivalent) or satisfactory completion of CAC entry test, or a completion of an ELICOS program. All international students must be at least 18 years of age or above to study at Central Australian College. Must participate in Pre-Training Assessment, prior to commencement of the course.

Career & Study Pathways

Where this takes you

Career Opportunities

This qualification reflects the role of individuals who use a wide range of cookery skills. Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members. Possible job titles relevant to this qualification may include: Commercial Cook or Commis Chef, Chef de Partie, Sous Chef, Executive Chef.

Course Content

Units of Competency

All Units33 units

SITXFSA005

Use hygienic practices for food safety

Core

SITHCCC027*

Prepare dishes using basic methods of cookery

Core

SITHCCC042*

Prepare food to meet special dietary requirements

Core

SITHKOP010

Plan and cost recipes

Core

SITXFSA006

Participate in safe food handling practices

Core

SITHCCC023*

Use food preparation equipment

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

SITHCCC043*

Work effectively as a cook

Core

SITHPAT016*

Produce desserts

Core

SITXINV006*

Receive, store and maintain stock

Core

SITHCCC038*

Produce and serve food for buffets

Group A

SITHCCC040*

Handle and serve cheese

Group A

SITXWHS007

Implement and monitor work health and safety practices

Core

SITXHRM008

Roster staff

Core

SITHKOP012*

Develop recipes for special dietary requirements

Core

SITHKOP013*

Plan cooking operations

Core

SITHKOP015*

Design and cost menus

Core

SITXFSA008*

Develop and implement a food safety program

Core

SITXFIN009

Manage finances within a budget

Core

SITXHRM009

Lead and manage people

Core

SITXCOM010

Manage conflict

Core

SITXMGT004

Monitor work operations

Core

SITXCCS015

Enhance customer service experiences

Group E

SITXWHS006

Identify hazards, assess and control safety risks

Group E

SITHCCC032

Produce cook-chill and cook-freeze foods

Group A

SITHFAB021

Provide responsible service of alcohol

Group D

Common Questions

Frequently Asked Questions

How long is the Certificate IV in Kitchen Management course?

This course is a 71 weeks' program, which includes 60 weeks of classroom full time study (1200 student contact hours), 11 weeks of study breaks (including public holidays, re-assessment weeks, catch-up classes and terms breaks).

What are the tuition fees for this course?

Tuition Fees: $20,000. Application Fee: $350.

What are the intake dates and locations for this course?

Intake: Jan, April, July & Oct (* Monthly intake available for onshore students). Location: Melbourne CBD, Hobart CBD, Brisbane CBD.

Is work placement required as part of this course?

Students will also complete 192 hours of work placement (48 service periods) within the 44 weeks of study period.

What further study pathways are available after completing this qualification?

Further training pathways from this qualification may include: SIT50422 Diploma of Hospitality and Management.

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!

Processing time: Offer letter issued within approximately 1 business days.

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Certificate IV in Kitchen Management

About This Course

Entry Requirements

Where this takes you

Units of Competency

Frequently Asked Questions

How to Apply

Hear From the Students