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.
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.
This course will be offered at:
Brisbane Campus – Level 1, 433 Boundary Street, Brisbane
Beenleigh Campus – Level 1, 137 George Street, Beenleigh
Blackstone Campus – 14 Hill Street, Blackstone
The following table details the units of competency (UoC) that comprise this course.
UNITS OF COMPETENCY & PROGRAM STRUCTURE SIT40521 – Certificate IV in Kitchen Management | ||
| Unit Code | Unit Name | Core/Elective |
| 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
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 for more information.
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
