SIT40521

Certificate IV in Kitchen Management

Course Title & Code

SIT40521
Certificate IV in Kitchen Management

Career Outcomes

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

Study Method

traineeship
online
campus

Course Start

Enrol anytime

Course Description

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

traineeship
online
campus

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

Course Code

Course Name

SIT40521

SITXFSA005 

Use hygienic practices for food safety 

Core

SITXFSA006 

Participate in safe food handling practices –  

Core

SITXWHS007 

Implement and monitor work health and safety practices  

Core

SITXINV006 

Receive, store, and maintain stock –  

Core

SITHCCC023 

Use food preparation equipment  

Core

SITHCCC027 

Prepare dishes using basic methods of cookery 

Core

SITHCCC029  

Prepare stocks, sauces and soups 

Core

SITHCCC030 

Prepare vegetable, fruit, eggs and farinaceous dishes

Core

SITHCCC028 

Prepare appetisers and salads

Core

SITHCCC035 

Prepare poultry dishes  

Core

SITHKOP015 

Design and cost menus  

Core

SITHCCC031 

Prepare vegetarian and vegan dishes

Core

SITHCCC37

Prepare seafood dishes 

Core

SITHCCC036 

Prepare meat dishes  

Core

SITHKOP012  

Develop recipes for special dietary requirements  

Core

SITXCOM010 

Manage conflict  

Core

SITHKOP010  

Plan and cost recipes  

Core

SITHPAT016  

Produce desserts 

Core

SITHCCC041 

Produce cakes, pastries and breads 

Core

SITHCCC042 

Prepare food to meet special dietary requirements  

Core

SITXMGT004 

Monitor work operations  

Core

SITXHRM009 

Lead and manage people  

Core

SITXFIN009 

Manage finances within a budget  

Core

SITHKOP013 

Plan cooking operations  

Core

SITHCCC043 

Work effectively as a cook 

Core

SITXFSA008 

Develop and implement a food safety program  

Core

SITXHRM008 

Roster Staff   

Core

SITHCCC040  

Prepare and serve cheese  

Elective

SITXHRM010

Recruit, select and induct staff 

Elective

SITHCCC038   

Produce and serve food for buffets  

Elective

SIRXCOM002

Work effectively in a team

Elective

SITXCCS015  

Enhance customer service experiences 

Elective

SITHCCCOP011

Plan and implement service of buffets

Elective

Packaging Rules

Total number of units = 33

27 core units

6 elective units

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
Toggle Content

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
Chef
Restaurant Kitchen Manager
Hotel Kitchen Manager
Café manager
Small business – commercial cookery manager