SIT40521 - CERTIFICATE IV IN KITCHEN MANAGEMENT (110639A)
Certificate IV • 78 weeks (60 Weeks study + 18 weeks holidays)
Course Overview
The Certificate IV in Kitchen Management Course In Alice Springs program provides a comprehensive foundation for individuals interested in pursuing a career as professional chefs. This certificate equips students with essential skills and knowledge necessary to excel in the Kitchen Management Certificate Course industry, covering areas such as customer service, hospitality, and food safety.
Designed to accommodate both beginners and experienced professionals, the Certificate IV in Kitchen Management in Australia offers a diverse curriculum that allows students to explore various cuisines and expand their skill set. Whether students aim to diversify their expertise or venture into new culinary territories, this certificate offers invaluable insights and practical experience essential for success in the culinary field.
The Certificate IV in Kitchen Management Course In Alice Springs, certification depicts the function of professional cooks who manage a team of cooks or supervise them in the kitchen. They use judgement to address non-routine issues and work autonomously or with little supervision from others.
Campus Locations
Fees and Charges
International students: For more information about the tuition fees and other charges, please click on Fees and Charges.
Resource Requirements
Alice Springs College of Australia will provide access to computers with required resources including access to internet during classroom hours, however, to work on the assignments and tasks for self-study, all learners are expected to have access to a laptop or computer with the Windows 7 operating system or higher. Students must have an active email address for communication and be contactable by phone (mobile or landline) and by mail (postal address). All learners are expected to have access to MS office application such as Microsoft Word, an email platform.
Additional Requirements
For SIT40521 - Certificate IV in Kitchen Management and SIT50422 - Diploma of Hospitality Management: Learners are required to have a Kitchen kit including, a chef's dress, safety boots, and knife kit (knife kit includes various types of knives), and other tools. A Kitchen Kit is required to enter into the Kitchen Management Training and to be able to undertake training in the kitchen effectively. Kitchen Kit is included in the material fees. Material Fees will include printed reading materials, books and kitchen kit which include chef dress and knife kit. Chef dress includes chef coat, apron and safety boots.
RTO Requirements for International Students
Pre-Requisites: There are no entry requirements for the Certificate IV in Kitchen Management qualification specified in the training package.
RTO requirements for International students:
Alice Springs College of Australia has the following entry requirements:
International students must:
- Be at least 18 years of age and have completed year 12 or equivalent
- Participate in a course entry interview to determine suitability for the course and student needs
- Have an IELTS score of 6+ (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- Educated for 5 years in an English-speaking country; or Successful completion of an English Placement Test.
*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 6+.
Recognition
Career Opportunities
The Certificate IV in Kitchen Management Training qualification provides a pathway to work in organizations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors.
Possible job titles include:
- Chef
- Chef de partie
Note: The information about the career track above is consistent with the qualification description in the National Training Register (www.training.gov.au), however it doesn't imply a job promise or job role at the completion of the programme. Because doing so would be deceptive, the institute makes no claims about the employment outcomes or job guarantees associated with its courses.
Disclaimer: The career pathways outlined align with qualification standards (www.training.gov.au) but do not ensure employment or suggest specific job roles post-course completion. ASCA refrains from making claims about employment outcomes or guarantees, as they could be misleading. Actual employment opportunities may vary based on individual skills, experience, and market conditions.
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COURSE STRUCTURE
TO ACHIEVE THIS QUALIFICATION, STUDENTS MUST COMPLETE
The units are designed to develop comprehensive kitchen management skills including menu planning, food preparation techniques, kitchen operations supervision, team leadership, and food safety compliance. Note: Units marked with an asterisk have one or more prerequisites.
KEY AREAS INCLUDE
- Menu planning and costing
- Advanced food preparation techniques
- Kitchen operations management
- Team leadership and supervision
- Food safety and hygiene
- Stock control and ordering
- Quality control and consistency
| UNIT CODE | UNIT NAME | UNIT TYPE |
|---|---|---|
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXFSA008 | Develop and implement a food safety program | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXINV006 | Receive, store, and maintain stock | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITHCCC023 | Use food preparation equipment | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC028 | Prepare appetisers and salads | Core |
| SITHCCC029 | Prepare stocks, sauces and soups | Core |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
| SITHCCC035 | Prepare poultry dishes | Core |
| SITHCCC036 | Prepare meat dishes | Core |
| SITHCCC037 | Prepare seafood dishes | Core |
| SITHCCC041 | Produce cakes, pastries and breads | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHCCC043 | Work effectively as a cook | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHKOP012 | Develop recipes for special dietary requirements | Core |
| SITHKOP013 | Plan cooking operations | Core |
| SITHKOP015 | Design and cost menus | Core |
| SITHPAT016 | Produce desserts | Core |
| SITHCCC026 | Package prepared foodstuffs | Elective |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| SITHCCC040 | Prepare and serve cheese | Elective |
| SITHFAB025 | Prepare and serve espresso coffee | Elective |
| BSBTWK501 | Lead diversity and inclusion | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
What You Will Achieve
- Produce meat, poultry and seafood dishes
- Produce stocks, soups and sauces
- Maintain the quality of perishable items
- Learn safe food handling practices
- Prepare food to meet special dietary requirements
- Manage finances within a budget
- Implement and monitor environmentally sustainable work practices
- Plan menus for many occasions and situations
Study Mode and Work Placement
Training will be delivered using a blended approach, combining face-to-face training, online sessions, and work placement. Face-to-face sessions will be held in the classroom or training kitchen, with 15 hours per week dedicated to face-to-face training and an additional 5 hours of trainer-led online sessions.
Assessment Mode
Assessment of students will encompass a diverse range of general evaluation methods tailored to each unit.
These may include assessing knowledge and skills, through theory tests, projects, role plays, case studies, scenarios, and observation/demonstration activities.
Intake Dates
We offer multiple intake options with flexible start dates to accommodate your schedule. For further details, please don't hesitate to CONTACT US
Credit Transfer
Pathways from this Qualification
After achieving SIT40521 Certificate IV in Kitchen Management Course In Australia, individuals can progress to SIT50422 Diploma of Hospitality Management at Alice Springs College of Australia.
Ready to Start Your Journey?
Take the first step towards advancing your career. Contact us today to learn more about admission requirements, course schedules, and how we can help you achieve your professional goals.
Enquire NowCourse Details
Level
Certificate IV
Duration
78 weeks (60 Weeks study + 18 weeks holidays)
Category
Culinary
CRICOS Course Code
110639A