SIT40521 Certificate IV Kitchen Management

Job Roles

This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include: chef, chef de partie.

Students may apply for a Chef Trade Certificate after obtaining this qualification and having acquired sufficient experience in the industry. See here for more details.

Method Of Delivery

• Domestic:
  • Part Time:
  • Full Time:
• International:
  • Part Time:
  • Full Time:

Industry Placement

• Approx Total Hours: 1449
• Approx Session Hours: 483

Our industry liaison team work closely with each student individually to discuss their long term and short-term goals in the industry. From here, they work together with each one on their resumes, interview preparation and consequently to look for a job. This process can start even before the student commences their studies (provided that a formal offer to study at Kenvale has been accepted).

Each week, students attend 2 – 3 days of classes as well as fulfil their casual/part-time work commitments in industry-related employment.

Industry placement hours for this course is approximately 1,449 hours (~483 hours per semester).

Prerequisites

No ATAR required.

Fees

Note: Fees are indicative only and may be subject to change.

Smart and Skilled Funding
Eligible students can receive a subsidy for their particular course. This subsidy is paid by the NSW government which will help to reduce the total amount for tuition fees.

Course Curriculum

• Units in Sequence

• SITXCCS014 Provide service to customers

• SITXCCS015 Enhance customer service experiences 

• SITXHRM009 Lead and manage people

• SITXHRM008 Roster staff

• SITXMGT004 Monitor work operations

• SITHCCC043* Work effectively as a cook

• SITXFSA005 Use hygienic practices for food safety

• SITXFSA006 Participate in safe food handling practices

• SITXFSA008* Develop and implement a food safety program

• SITHCCC023* Use food preparation equipment

• SITHCCC027* Prepare dishes using basic methods of cookery

• SITHCCC028* Prepare appetisers and salads

• SITXWHS007 Implement and monitor work health and safety practices

• SITXCOM010 Manage conflict

• SITHCCC029* Prepare stocks, sauces and soups

• SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes

• SITHCCC031* Prepare vegetarian and vegan dishes

• SITHIND006 Source and use information on the hospitality industry

• SITHKOP010 Plan and cost recipes

• SITHKOP012* Develop recipes for special dietary requirements

• SITHCCC035* Prepare poultry dishes

• SITHCCC036* Prepare meat dishes

• SITHCCC037* Prepare seafood dishes

• SITHKOP015* Design and cost menus

• SITHKOP014 Plan catering for events or functions

• SITXINV006* Receive, store and maintain stock

• SITHCCC041* Produce cakes, pastries and breads

• SITHPAT016* Produce desserts

• SITHCCC039* Produce pates and terrines

• SITHCCC042* Prepare food to meet special dietary requirements

• SITHCCC038* Produce and serve food for buffets

• SITXFIN009 Manage finances within a budget

• SITHKOP013* Plan cooking operations

• *require pre-requisites

Course Intake