SIT40521 / CRICOS 111267E

Certificate IV in Kitchen Management

Study Kitchen Management

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. The Culinary Academy students are taught to operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in supervisory positions in a range of hospitality related organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops.

Many students select this qualification with a view to opening their own hospitality related business.

Duration

52 weeks
– Tuition: 47 weeks
– Holidays: 5 weeks

Academic Calendar >

Study Units

33 Units
– 27 Core units
– 6 Elective Units

Campus

The Culinary Academy
Noosa Campus

Intake Dates

2024: 15 Jan, 13 May, 9 Sep

2025: 13 Jan, 12 May, 8 Sep

2026: 12 Jan.

Tuition Fee

$7,500
+ Admissions Fee: $250
+ Industry Pack: $1,500

Learning Outcomes

  • Learn the skills and knowledge to supervise or lead a team in the kitchen.
  • Work in restaurants, hotels, clubs and pubs or run a small business in these sectors.

Career Pathways

  • Restaurant kitchen manager
  • Pub kitchen Manager
  • Café manager
  • Small business – commercial cookery manager

Entry Requirements

  • Successful completion of SIT30821 Certificate III in Commercial Cookery, Upper-intermediate level of English or IELTS 5.5 with no less than 5.0 in any band.
  • Access to a laptop or tablet for home and classroom use.
  • Have access to a stable internet connection.

Payment Plan

*Industry pack needs to be paid prior to course commencement and is one-off when you package courses.

1st Payment (Due date: Offer date)

$250

Admission Fee

+

$1,000

Tuition

+

$1,500

Industry Pack

2nd – 6th Payment (Due date: Week 5/12/19/26/33)

$1,300 X5

Tuition

Timetable*

MON – TUE – WED

or

WED – THU – FRI

9:00 am – 4:30 pm

On-Campus Training & Self-study

*Students will be required throughout their course to attend dinner shifts on some Mondays.

Eunhee

“I just completed my Certificate 3 in Commercial cookery and decided to study further to achieve my goal,
which is becoming a head chef at one of the best restaurants in Australia.”

Eunhee

Certificate 4 in Kitchen Management Student

Study Units

*Note: Units marked with an *asterisk include one or more prerequisite units of competency.

27 Core units

SITHCCC023*

Use food preparation equipment

SITHCCC027*

Prepare dishes using basic methods of cookery

SITHCCC028*

Prepare appetisers and salads

SITHCCC029*

Prepare stocks, sauces and soups

SITHCCC030*

Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031*

Prepare vegetarian and vegan dishes

SITHCCC035*

Prepare poultry dishes

SITHCCC036*

Prepare meat dishes

SITHCCC037*

Prepare seafood dishes

SITHCCC041*

Produce cakes, pastries and breads

SITHCCC042*

Prepare food to meet special dietary requirements

SITHCCC043*

Work effectively as a cook

SITHKOP010

Plan and cost recipes

SITHKOP012*

Develop recipes for special dietary requirements

SITHKOP013*

Plan cooking operations

SITHKOP015*

Design and cost menus

SITHPAT016*

Produce desserts

SITXCOM010

Manage conflict

SITXFIN009

Manage finances within a budget

SITXFSA005

Use hygienic practices for food safety

SITXFSA006

Participate in safe food handling practices

SITXFSA008*

Develop and implement a food safety program

SITXHRM008

Roster staff

SITXHRM009

Lead and manage people

SITXINV006*

Receive, store and maintain stock

SITXMGT004

Monitor work operations

SITXWHS007

Implement and monitor work health and safety practices

6 Effective Units

SITHCCC040*

Prepare and serve cheese

SITHCCC039*

Produce pates and terrines

SITHKOP014

Plan catering for events or functions

SITHPAT014*

Produce yeast-based bakery products

SITXCCS014

Provide service to customers

SITHCCC025*

Prepare and present sandwiches

package your courses!