(SIT40521) Certificate IV in Kitchen Management
Course Overview
The Certificate IV in Kitchen Management is part of the Commercial Cookery 2 year Pathway.
Our exceptional Cookery pathway offers a combination of theoretical and practical training, in a fully operational commercial kitchen. This qualification demonstrates diverse skills and knowledge in Hospitality and Cookery Management. Our course focuses on a simulated workplace experience and is delivered by highly qualified teachers.
Further study options include the Diploma of Hospitality Management – Advanced units in the Diploma include: finance, sustainability and managing human resources.
Career Opportunities
This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Some of the opportunities are listed below:
- Professional Cook /Chef
- Kitchen Manager
- Sous Chef
- Catering Manager
Course Structure
Students will train alongside highly experienced professional chefs in TasTAFE’s fully equipped kitchens.
To achieve a Certificate IV in Kitchen Management, 33units must be successfully completed:
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 Elective Units
Electives may vary from region to region; contact GETI Tasmania for a full list of electives.
Entry Requirements
- Pre-requisites: Must have completed Certificate III in Commercial Cookery
- IELTS 5.5 General Training (no band less than 5.0) or equivalent
- Completion of Australian Year 12 (or equivalent)
- Aged 18 years and over
Recognition of Prior Learning
At TasTAFE we believe that the things you already know how to do should be formally recognised.
Regardless of how, when or where the learning occurred, you may be eligible to apply for recognition of your skills and experience. When you apply to attend TasTAFE you can ask for recognition of:
- schooling
- formal/informal learning
- life experience
- employment/work experience.
You may also be able to apply for credit transfer for units/modules that you have completed previously at another training organisation.
It is also possible to apply for credit for TasTAFE subjects if you decide to study at university.
Disclaimer
Course information displayed on this website is subject to change.
You may be required to purchase additional materials or stationery for your course.