Certificate IV Kitchen Management (SIT40521)

Overview Course Structure entry Requirements Fees Testimonials

Course Description

Build on your Certificate III in Commercial Cookery (SIT30821) by strengthening your management knowledge within the hospitality industry. Expand your cookery capabilities through training across a diverse range of cuisines and techniques, preparing you for a career with global potential.

Through your studies, you’ll gain an in-depth understanding of kitchen operations, financial management and team leadership, developing the skills required to progress as a qualified cook, commis chef, manager or owner-operator. You’ll learn the essential skills needed to run your own business or take on leadership roles within the culinary industry.

You’ll also learn directly from industry experts through exclusive masterclasses, information sessions and panel discussions ensuring that you graduate with practical expertise and strong industry insight.

This course is part of the Victorian Government’s Free TAFE program. If you are eligible, your tuition fees are fully covered by the Australian and Victorian governments.

Career Opportunities

Qualified Cook
Commis Chef
Demi Chef
Chef De Partie
Head Chef
Sous Chef
Executive Sous Chef
Executive Chef

Pathways

Progress through further study and into employment with more skills in your pocket. Explore more pathway options from this course.

COURSE DETAILS

Course Code

SIT40521

Course Level

Certificate IV

Course Intake

February, April, July, September

Duration

1.5 years full-time

Campus

Melbourne

Course Mode

Full-time

Course Hours

20-25 per week

Course Structure

Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes. As part of this program an assessable component in unit SITHCCC043 - Work Effectively as a Cook requires you to safely and hygienically prepare, cook and present menu items for a minimum of 48 complete food service periods that could cover:

Breakfast
Lunch
Dinner

To complete this course 33 units must be completed – 27 core units and 6 electives.

Stage 1

SITHCCC023Use food preparation equipment

SITHCCC027Prepare dishes using basic methods of cookery

SITHCCC028Prepare appetisers and salads

SITHCCC029Prepare stocks, sauces and soups

SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031Prepare vegetarian and vegan dishes

SITHCCC035Prepare poultry dishes

SITHCCC037Prepare seafood dishes

SITXFSA005Use hygienic practices for food safety

SITXINV006Receive, store and maintain stock

SITXHRM007Coach others in job skills (elective)

SITHCCC025Prepare and present sandwiches (elective)

SITHCCC039Produce pates and terrines (elective)

SITXFSA006Participate in safe food handling practices

Stage 2

SITHCCC041Produce cakes, pastries and breads

SITHCCC042Prepare food to meet special dietary requirements

SITHCCC043Work effectively as a cook

SITHKOP010Plan and cost recipes

SITHPAT016Produce desserts

SITHCCC040Prepare and serve cheese (elective)

SITHCCC036Prepare meat dishes

SITXINV007Purchase Goods

Stage 3

SITHCCC032Produce cook-chill and cook-freeze foods (elective)

SITHKOP013Plan cooking operations

SITHKOP012Develop recipes for special dietary requirements

SITHKOP015Design and cost menus

SITXFIN009Manage finances within a budget

SITXFSA008Develop and implement a food safety program

SITXHRM009Lead and manage people

SITXMGT004Monitor work operations

SITXWHS007Implement and monitor work health and safety practices

SITXHRM008Roster staff

SITXCOM010Manage conflict

what our graduates say

Setting students and alumni for success

"I worked at The European with Ian Curley and then at Sunda using the skills I learnt during my training at Angliss. All my training has played a part in my career. From the basic knife skills which were taught in the first term to developing a business have all been invaluable lessons"

Photo credit: Jana Langhorst.

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Certificate IV in Kitchen Management (SIT40521)