SIT40521 Certificate IV in Kitchen Management

Gain advanced cooking skills and the technical knowledge to run a commercial kitchen with Certificate IV in Kitchen Management Course offered by The Centre of Excellence.

For those passionate about working in the food industry, a qualification in SIT40521 Certificate IV in Kitchen Management will grab them plenty of opportunities. Find a chef, chef de partie, or kitchen supervisor job in restaurants, hotels, cafes, pubs, and coffee shops, or you may also run your own small business in one of these sectors. 

 

At The Centre of Excellence, we accept international students who are 18 years of age or older and who have completed at least 12 years of high school education. Our comprehensive curriculum ensures you get a hands-on education in the culinary preparation of a variety of dishes. With our Kitchen Management Course, learn how to manage finances, coordinate cooking operations, gain supervisory skills, and become an efficient leader in the kitchen.

 

For a successful pathway to becoming a chef or chef de partie in a commercial kitchen in Australia, enrol yourself for Certificate IV in Kitchen Management.

 

Course Structure

 

Our Kitchen Management Course prepares students for the role of professional cooks and chefs with a supervisory or leadership role in the kitchen. As part of this, students must cover some essential core units as part of their training and a few additional elective units.

 

The complete course structure is as follows: 

 

CORE UNITS

 

Unit Code  Unit Name

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

SITHCCC042 Prepare food to meet special dietary requirements

SITHCCC041 Produce cakes pastries and breads

SITHCCC043 Work effectively as a cook

SITHKOP010 Plan and cost recipes

SITHKOP012 Develop recipes for special dietary requirements

SITHKOP013 Plan cooking operations

SITHPAT016 Produce desserts

SITHKOP015 Design and cost menus

SITXFIN009 Manage finances within a budget

SITXFSA005 Use hygienic practices for food safety

SITXFSA006 Participate in safe food handling practices

SITXHRM008 Roster staff

SITXHRM009 Lead and manage people

SITXCOM010 Manage conflict

SITXFSA008 Develop and implement a food safety program

SITXINV006 Receive, store, and maintain stock

SITXMGT004 Monitor work operations

SITXWHS007 Implement and monitor work health and safety practices

 

ELECTIVE UNITS

 

Unit Code Unit Name

 

SITHCCC026 Package prepared foodstuffs 

SITHCCC040 Prepare and serve cheese 

SITHCCC044 Prepare specialised food items 

SIRXWHS006 Identify hazards, assess and control safety risks 

SITXINV007 Purchase goods 

BSBSUS211 Participate in sustainable work practices

Career Opportunities

Upon completing Certificate IV in Kitchen Management, graduates can pursue various career opportunities in the food industry. These include positions such as head chef, chef de partie, sous chef, kitchen supervisor, and kitchen manager. They may also open their own business in the food sector.

Course Outcomes

Finishing the qualification in SIT40521 Certificate IV in Kitchen Management will equip students to run a commercial kitchen independently. It gives them a pathway to becoming a chef or chef de partie in restaurants, hotels, cafes, pubs, and coffee shops.

If you’re looking for a Kitchen Management Course in Melbourne, contact The Centre of Excellence today for more information.