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.
Study Units
33 Units
– 27 Core units
– 6 Elective Units
Sample Study Plan >
Campus
The Culinary Academy
Noosa Campus
See Map >
Intake Dates
2023: 6 Mar, 15 May, 11 Sep
2024: 15 Jan, 13 May, 9 Sep
2025: 13 Jan, 13 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 Requirement
- Successful completion of SIT30821 Certificate III in Commercial Cookery, Upper-intermediate level of English or IELTS 5.0 with no less than 4.5 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
Mondays – Wednesdays
9:00 am – 4:30 pm
On-Campus Training
Thursdays
Online Self-study
On-campus training is required from Monday – Wednesday.
From week 1 to week 4, You will be learning theory and from week 5,
There will be restaurant shift (lunch/dinner) depending on level and availability.
Thursdays are scheduled for online self-study via our LMS ‘Canvas’.
“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
