SIT40521

Certificate IV in Kitchen Management

Course Title & Code

SIT40521
Certificate IV in Kitchen Management

Career Outcomes

Banquet Manager,
Executive Chef,
Chef de Partie,
Hotel Kitchen Manager,
Cafe Manager,
Restaurant Owner or Manager

Study Method

campus
online
traineeship

Course Start

Enrol anytime

Course Description

This qualification underpins 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 your own eatery business. 

campus
online
traineeship

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.

Traineeship

To pursue an apprenticeship or traineeship program, you must have a written contract with your employer. Employers need to be able to provide the necessary human and physical resources to qualify for an apprentice.

This course will be offered at:

Brisbane Campus – Level 1, 433 Boundary Street, Brisbane

Blackstone Campus – 14 Hill Street, Blackstone

The successful achievement of this qualification requires you to complete the 27 core and 6 elective units listed below.

UNITS OF COMPETENCY & PROGRAM STRUCTURE

SIT40521 Certificate IV in Kitchen Management

Unit CodeUnit NameCore/Elective
SITXFSA005Use hygienic practices for food safetyCore
SITXFSA006Participate in safe food handling practicesCore
SITXWHS007Implement and monitor work health and safety practicesCore
SITXINV006Receive, store, and maintain stockCore
SITHCCC023Use food preparation equipmentCore
SITHCCC027Prepare dishes using basic methods of cookeryCore
SITHCCC029Prepare stocks, sauces and soupsCore
SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishesCore
SITHCCC028Prepare appetisers and saladsCore
SITHCCC035Prepare poultry dishesCore
SITHKOP015Design and cost menusCore
SITHCCC031Prepare vegetarian and vegan dishesCore
SITHCCC37Prepare seafood dishesCore
SITHCCC036Prepare meat dishesCore
SITHKOP012Develop recipes for special dietary requirementsCore
SITXCOM010Manage conflictCore
SITHKOP010Plan and cost recipesCore
SITHPAT016Produce dessertsCore
SITHCCC041Produce cakes, pastries and breadsCore
SITHCCC042Prepare food to meet special dietary requirementsCore
SITXMGT004Monitor work operationsCore
SITXHRM009Lead and manage peopleCore
SITXFIN009Manage finances within a budgetCore
SITHKOP013Plan cooking operationsCore
SITHCCC043Work effectively as a cookCore
SITXFSA008Develop and implement a food safety programCore
SITXHRM008Roster staffCore
   
SITHCCC040Prepare and serve cheeseElective
SITXHRM010Recruit, select and induct staffElective
SITHCCC038Produce and serve food for buffetsElective
SIRXCOM002Work effectively in a teamElective
SITXCCS015Enhance customer service experiencesElective
SITHCCCOP011Plan and implement service of buffetsElective

 

There are no formal entry requirements for this course.

Domestic students
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

The following course fees apply to this course: 

  • Cornzal Concession n/a 
  • Subsidised n/a
  • Full Fee $13,990.00
  • Co-contribution Fees n/a
  • Cornzal at School Subsidised Fee n/a
  • Cornzal at School Full Fee n/a

This is the cost of the training and assessment services provided by the training provider. The fee is paid to the training provider Fee for Services (FFS). Your employer may choose to pay the course fees on your behalf.

For information regarding traineeships, you can contact us or go to Traineeships Info (QLD)

Textbook and other fees may apply to this course.  For further information relating to fees, including payment methods, student loans, financial assistance and scholarships, please refer to our Fees and Refunds page.

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.

This qualification provides a pathway to work in roles such as:

Chef de Partie
Chef
Restaurant Kitchen Manager
Hotel Kitchen Manager
Café Manager
Small business – Commercial Cookery Manager