The Certificate IV in Kitchen Management 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 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 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 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.
- Duration - 78 weeks (60 Weeks study + 18 weeks holidays)
- Campus Location I - 48 Gap Road, The Gap Alice springs, NT 0870
- Campus Location II - Level 15, 7 Deane Street, Burwood, NSW 2134
-
Campus Location III - Practical Kitchen: Unit 29, 23 Norton Street,
Leichhardt, NSW 2040
Recognition
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
Fees and Charges/ Resource Requirements
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 Kitchen kit including, chef dress, safety boots and knife kit (knife kit includes various types of knives) and other tools. Kitchen Kit is required to enter into the kitchen 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.
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.
Pre - Requisites
There are no entry requirements for this qualification specified in the training package
What You Will Achieve
By the end of this Certificate IV in Kitchen Management qualification students will be able to:
- 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.
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+.
Credit Transfer
Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course.
This process is outlined in Alice Springs College of Australia’s Student Enrolment and Completion Policy and Associated Procedures and Training and Assessment Policy & Associated Procedures.
Course Structure
Note: - Units marked with an *asterisk have one or more prerequisites.
| Code | Title | Core or Elective |
| 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* (G-A) | Package prepared foodstuffs | Elective |
| SITHCCC038* (G-A) | Produce and serve food for buffets | Elective |
| SITHCCC040* (G-A) | Prepare and serve cheese | Elective |
| SITHFAB025 (G-D) | Prepare and serve espresso coffee | Elective |
| BSBTWK501(G-E) | Lead diversity and inclusion | Elective |
| SITXWHS006(G-E) | Identify hazards, assess and control safety risks | Elective |
Possible Career Outcomes
The Certificate IV in Kitchen Management 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.
Pathways from this qualification
After achieving SIT40521 Certificate IV in Kitchen Management, individuals can progress to SIT50422 Diploma of Hospitality Management at Alice Springs College of Australia.
