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SIT40521
Certificate IV in Kitchen Management

CRICOS: 03667K

RTO CODE 45326

This qualification was designed with industry to support growth that is forecast in the hospitality industry. The Certificate IV in Kitchen Management, which will prepare you to put your technical skills to work as a Chef within a commercial kitchen at a restaurant, hotel, club, pub, café or coffee shop. Gain the respect as a head chef locally or internationally.

Course Overview

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.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. Whatever your needs or circumstances are, we have the people, resources, counselling and facilities to support you in focusing on your studies.

Possible job titles include:

  • Chef

  • Chef de Partie

Course Duration

The course duration is 6 Terms (18 months) – On Campus and Work Based Learning

33 units must be completed:

  • 27 core units

  • 6 elective units

Work placement

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It is a requirement that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment for a the duration of one term.

 

This will allow you to practise what you have learnt and increase your experience working with others in this field. It is compulsory and applies against the completion of a unit or Units of Competency that form part of your full qualification.

 

Students have the option of sourcing their own relevant employment or alternatively can apply for one of Le Culinaires workplace partner jobs.

Course Structure

 Core Units - 27 Units

Unit Code
Unit Name
SITXWHS007
Implement and monitor work health and safety practices
SITXMGT004
Monitor work operations
SITXINV006*
Receive, store and maintain stock
SITXHRM009
Lead and manage people
SITXHRM008
Roster staff
SITXFSA008*
Develop and implement a food safety program
SITXFSA006
Participate in safe food handling practices
SITXFSA005
Use hygienic practices for food safety
SITXFIN009
Manage finances within a budget
SITXCOM010
Manage conflict
SITHPAT016*
Produce desserts
SITHKOP015*
Design and cost menus
SITHKOP013*
Plan cooking operations
SITHKOP012*
Develop recipes for special dietary requirements
SITHKOP010
Plan and cost recipes
SITHCCC043*
Work effectively as a cook
SITHCCC042*
Prepare food to meet special dietary requirements
SITHCCC041*
Produce cakes, pastries and breads
SITHCCC037*
Prepare seafood dishes
SITHCCC036*
Prepare meat dishes
SITHCCC035*
Prepare poultry dishes
SITHCCC031*
Prepare vegetarian and vegan dishes
SITHCCC030*
Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC029*
Prepare stocks, sauces and soups
SITHCCC028*
Prepare appetisers and salads
SITHCCC027*
Prepare dishes using basic methods of cookery
SITHCCC023*
Use food preparation equipment

Electives - 6 Units

Unit Code
Unit Name
SITXWHS006
Identify hazards, assess, and control safety risks
SITXINV008
Control stock
SITHKOP014
Plan catering for events or functions
SITHPAT014*
Produce yeast-based bakery products
SITHCCC040*
Prepare and serve cheese
SITHCCC038*
Produce and serve food for buffets

Entry Requirements

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International Students: All international students must be a minimum of 18 years of age and meet the standard entry level for international students of either:

  • Year 12 or equivalent in the Australia education system

  • English Proficiency 6.0 or equivalent

  • Minimum 18 years of age (for international students only)

  • Domestic Students: Year 11, higher or equivalent.

Fees and Charges​

Please view our fees and Charges in Student Information TAB under Student Documents 

Domestic Charges Here

Materials needed - For Domestic Students Only 

To complete this course, the following materials are required:

- Cookery Tool Kit 

- Cookery Uniform and Boots 

Food Safety Supervisor Certificate Fee at an estimated cost from $80.00

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