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.
You will gain hands on culinary experience in the preparation of appetisers, salads, stocks, sauces, soups, seafood, meat, poultry, breads, pastries and cakes. Develop your supervisory skills and learn how to manage diversity in the workplace, implement sustainable practices, provide leadership, manage finances, and coordinate cooking operations.
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
Cornzal understands the flexibility needed to fit your training in with your work arrangements. We deliver training in the workplace, online and in the classroom. With this range of options, we will ensure your training plan suits you and your employer.
At Cornzal you will get the opportunity to undertake practical tasks and assessments that are related to the workplace and develop skills that complement the theory elements of your course.
We offer you the freedom and flexibility of choosing when and where you study. Directing your own learning accessing your study materials online, allows you to manage your own workload and fit your studies around your lifestyle. Your learning space is accessible 24 hours a day, seven days a week; your outcomes being supported by highly qualified educators.Your learning materials are available as soon as you enrol. There will be additional self-directed study in order to complete the course requirements.
Brisbane Campus – Level 1, 433 Boundary Street, Brisbane
Beenleigh Campus – Level 1, 137 George Street, Beenleigh
Blackstone Campus – 14 Hill Street, Blackstone
SIT40521 – UNITS OF COMPETENCY & PROGRAM STRUCTURE
Certificate IV in Kitchen Management
Use hygienic practices for food safety
Participate in safe food handling practices –
Implement and monitor work health and safety practices
Receive, store, and maintain stock –
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare appetisers and salads
Prepare poultry dishes
Design and cost menus
Prepare vegetarian and vegan dishes
Prepare seafood dishes
Prepare meat dishes
Develop recipes for special dietary requirements
Plan and cost recipes
Produce cakes, pastries and breads
Prepare food to meet special dietary requirements
Monitor work operations
Lead and manage people
Manage finances within a budget
Plan cooking operations
Work effectively as a cook
Develop and implement a food safety program
Prepare and serve cheese
Recruit, select and induct staff
Produce and serve food for buffets
Work effectively in a team
Enhance customer service experiences
Plan and implement service of buffets
Total number of units = 33
27 core units
6 elective units
There are no formal entry requirements for this course.
The following selection criteria requirements apply only to domestic students
You need to meet one of the following academic requirements:
- Completion of Year 10 Certificate or equivalent; or
- Mature-aged entry with work experience in a related field
Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a variety of ways, including observation, written assessment, questioning, third-party feedback, and if you are currently working in the industry, you may be eligible for recognition of prior learning.
Chef de Partie
Restaurant Kitchen Manager
Hotel Kitchen Manager
Small business – commercial cookery manager