Certificate IV in Kitchen Management

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