SIT40521 CRICOS CODE 109671M
Certificate IV in Kitchen Management
The Certificate IV in Kitchen Management aims to further develop a student’s cookery knowledge and introduces a range of management and business topics. Quality College of Australia delivers this course through both theoretical and practical based learning and aims to make students industry ready.
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Packages
This course is included in
Package Option 1
Includes 2 qualifications.
Certificate III in Commercial Cookery |
Certificate IV in Commercial Cookery
Duration 78 weeks
Package Option 2
Includes 3 qualifications.
Certificate III in Commercial Cookery |
Certificate IV in Kitchen Management |
Diploma of Hospitality Management
Duration 104 weeks
Package Option 3
Includes 4 qualifications.
Certificate III in Commercial Cookery |
Certificate IV in Kitchen Management |
Diploma of Hospitality Management |
Advanced Diploma of Hospitality Management
Duration 126 weeks
| 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 |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC044 | Prepare specialised food items |
| SITHCCC025 | Prepare and present sandwiches |
| SITXCOM006 | Source and present information |
| SITXWHS005 | Participate in safe work practices |
Packaging Rules
33 units must be completed:
- 27 core units
- 6 elective units, consisting of:
- 3 units from Group A.
- 3 units from the electives listed or from any current endorsed Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of
Potential Careers
- Commercial Cook
- Team Leader
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