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.
Unit Code | Core 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 |
SITHCCC041* | Produce cakes, pastries and breads |
SITHCCC042* | Prepare food to meet special dietary requirements |
SITHCCC043* | Work effectively as a cook |
SITHKOP010 | Plan and cost recipes |
SITHKOP012* | Develop recipes for special dietary requirements |
SITHKOP013* | Plan cooking operations |
SITHKOP015* | Design and cost menus |
SITHPAT016* | Produce desserts |
SITXCOM010 | Manage conflict |
SITXFIN009 | Manage finances within a budget |
SITXFSA005 | Use hygienic practices for food safety |
SITXFSA006 | Participate in safe food handling practices |
SITXFSA008* | Develop and implement a food safety program |
SITXHRM008 | Roster staff |
SITXHRM009 | Lead and manage people |
SITXINV006* | Receive, store and maintain stock |
SITXMGT004 | Monitor work operations |
SITXWHS007 | Implement and monitor work health and safety practices |
Unit Code | Elective 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 |
Recognition of Prior Learning is the process of formal recognition for skills and knowledge gained through previous learning. You may be eligible for recognition of prior learning for part or all of your intended course, based on your previous experiences and learning. For further information refer to www.coe.vic.edu.au
Please contact 03 8638 8900 and info@coe.vic.edu.au for further details.
Please refer Fees and Charges under courses menu or contact us on info@coe.vic.edu.au
Length of Course
65 study weeks + 13 weeks holidays
Campus
Melbourne & Richmond