Certificate IV in Kitchen Management
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.
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 de Partie
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
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.
Core Units - 27 Units
Implement and monitor work health and safety practices
Monitor work operations
Receive, store and maintain stock
Lead and manage people
Develop and implement a food safety program
Participate in safe food handling practices
Use hygienic practices for food safety
Manage finances within a budget
Design and cost menus
Plan cooking operations
Develop recipes for special dietary requirements
Plan and cost recipes
Work effectively as a cook
Prepare food to meet special dietary requirements
Produce cakes, pastries and breads
Prepare seafood dishes
Prepare meat dishes
Prepare poultry dishes
Prepare vegetarian and vegan dishes
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare stocks, sauces and soups
Prepare appetisers and salads
Prepare dishes using basic methods of cookery
Use food preparation equipment
Electives - 6 Units
Identify hazards, assess, and control safety risks
Plan catering for events or functions
Prepare and serve espresso coffee
Prepare and serve cheese
Produce and serve food for buffets
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 5.5 with no band score below 5.
Domestic Students: Year 12 or equivalent in the Australia education system.