Certificate IV in Kitchen Management
Adelaide , Australia
Tuition Fee
Start Date
Medium of studying
Blended
Duration
21 months
Program Facts
Program Details
Degree
Diploma
Major
Food Service Management | Food Service | Culinary Arts
Area of study
Services
Education type
Blended
Timing
Full time
Course Language
English
About Program
Program Overview
This comprehensive culinary program provides a solid foundation in food preparation techniques, recipe development, and kitchen management. Through a combination of core and elective units, students gain practical skills in preparing a wide range of dishes, managing food safety, and leading kitchen operations. The program prepares individuals for careers in the hospitality industry, including roles such as Chef, Head Chef, and Kitchen Manager.
Program Outline
Outline:
- 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
- SITXPAT016 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
- Elective Units:
- SITXHRM007 Coach others in job skills
- SITHCCC040 Prepare and Serve cheese
- SITHCCC039 Produce pates and terrines
- SITHCCC026 Package prepared foodstuffs
- SITXWHS005 Participate in safe work practices
- SITHKOP009 Clean kitchen premises and equipment
Assessment:
- Written assignments
- Activities
- Practical application projects
- Knowledge tests (multiple choice)
- Worksheets (short answer questions)
- Practical demonstration in the training/workplace kitchen
Careers:
- Chef
- Head Chef
- Sous Chef
- Kitchen Manager
- Food and Beverage Manager
- Restaurant Supervisor
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About University
Overview:
The Australian Institute of Entrepreneurship (AIE) is a registered Vocational Education and Training Organisation (RTO) in Melbourne, Australia. Established in 2007, AIE is also a CRICOS provider, meeting the standards set by the Australian government. AIE focuses on delivering high-quality education in Hospitality and Leadership & Management, with a strong emphasis on practical learning and action research.
Services Offered:
AIE offers a range of programs, including:
General English:
This program caters to international students from non-English speaking backgrounds, aiming to enhance their English language skills in speaking, listening, reading, and writing.Hospitality:
AIE provides various hospitality courses, ranging from Certificate III in Commercial Cookery to Advanced Diploma of Hospitality Management.Business:
AIE offers a BSB60420 – Advanced Diploma of Leadership and Management program.Short Courses:
AIE offers short courses in Bartending, RSA, Food Handlers, Coffee Art, and Barista (Coffee Making).Student Life and Campus Experience:
AIE fosters a welcoming and supportive environment for students. The institution strives to create a sense of community, with trainers and administrative staff readily available to assist students with any challenges they may face.
Key Reasons to Study There:
Practical Learning:
AIE emphasizes learning by doing and action research, providing students with hands-on experience and practical skills.Affordable Education:
AIE aims to offer affordable and high-quality education.Supportive Environment:
AIE provides a student-friendly atmosphere with dedicated staff who are committed to student success.Cultural Immersion:
AIE offers students the opportunity to experience Melbourne's vibrant landscape and multicultural environment.Academic Programs:
AIE's key academic programs include:
Hospitality:
AIE offers a range of hospitality courses, including Certificate III in Commercial Cookery, Certificate IV in Kitchen Management, Diploma of Hospitality Management, and Advanced Diploma of Hospitality Management.Business:
AIE offers a BSB60420 – Advanced Diploma of Leadership and Management program.Other:
Total programs
7
Admission Requirements
Entry Requirements:
- Applicants must be a minimum of 18 years old at the time of commencement.
- Successful completion of an Australian Equivalent Year 12 qualification or higher is required.
- A minimum IELTS score of 5.0 overall with no band/sub score under 5.0 or a PTE score of 42, or a Certificate III in EAL or its equivalent, is necessary.
- Additionally, students seeking enrolment in this qualification must have an appropriate level of written and spoken English, as well as numeracy skills suitable for the qualification.
- The levels of written and spoken English are assessed through a Pre-Training Review process conducted during the enrolment procedure.
- Applicants should possess basic computer and MS Office skills, including Word, Excel, and PowerPoint.
- Learners are required to have a kitchen kit including, a chef’s dress, safety boots and a knife kit including various knives and other tools to be able to undertake training in the kitchen effectively.
- Students pursuing the course should possess the necessary physical abilities and manual handling skills required to perform various tasks involved in the training.
- It is essential for learners to be aware of and comfortable with handling complex food items, including various processed or raw meats, poultry, seafood, and dairy items considering any religious or dietary barriers that may affect their participation in the course.
Language Proficiency Requirements:
- A minimum IELTS score of 5.0 overall with no band/sub score under 5.0 or a PTE score of 42, or a Certificate III in EAL or its equivalent, is necessary.
Location
Gallery
