Certificate IV in Kitchen Management

Program Overview

This comprehensive program provides the skills and knowledge necessary for a career in hospitality and catering. It covers a wide range of topics, including food preparation, recipe planning, conflict resolution, finance management, and work operations. Students will learn from experienced industry professionals through a combination of face-to-face and distance learning modes. Potential career outcomes include chef and chef de partie.

Program Outline

Outline:

• Module 1: Preparation Equipment
• Teaches how to safely use commercial kitchen equipment to prepare a range of different food types for general food preparation tasks in hospitality and catering organizations.
• Module 2: Recipes
• Teaches the skills and knowledge required to plan and cost recipes for dishes or food product ranges for any type of cuisine or food service style.
• Module 3: Conflict
• Teaches the skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues.
• Module 4: Finances
• Teaches the skills and knowledge required to take responsibility for budget management.
• Module 5: Hygienic Practices
• Teaches how to use personal hygiene practices to prevent contamination of food.
• Module 6: Safe Food Handling
• Teaches the skills and knowledge required to handle food safely during storage, preparation, display, service, and disposal of food.
• Module 7: Rostering
• Teaches the skills and knowledge required to develop, administer, and communicate staff rosters.
• Module 8: Managing People
• Teaches the skills and knowledge required to lead and manage people individually and in teams and support and encourage their commitment to the organization.
• Module 9: Work Operations
• Teaches the skills and knowledge required to oversee and monitor the quality of day-to-day work.
• Module 10: WHS
• Teaches the skills and knowledge required to implement and monitor work health, safety, and security practices designed at management level to ensure a safe workplace.
• Module 11: Catering
• Teaches the skills and knowledge required to plan catering for events or functions.
• Module 12: Diversity & Inclusion
• Teaches the skills and knowledge required to lead diversity for a work area.
• Module 13: Menus
• Teaches the skills and knowledge required to design profitable menus for all types of cuisines and food service styles.
• Module 14: Prepare Dishes
• Teaches how to use a range of basic cookery methods to prepare dishes under close supervision and guidance of more senior chefs.
• Module 15: Appetizers & Salads
• Teaches how to prepare appetizers and salads following standard recipes.
• Module 16: Stocks, Sauces, Soups
• Teaches how to prepare various stocks, sauces, and soups following standard recipes.
• Module 17: Cakes, Pastries, Breads
• Teaches how to produce cakes, pastries, and breads in a commercial kitchen following standard recipes.
• Module 18: Cooking Operations
• Teaches the skills and knowledge required to plan the production of food in commercial kitchens.
• Module 19: Desserts
• Teaches the skills and knowledge required to produce hot, cold, and frozen desserts following standard and special dietary recipes.
• Module 20: Stock & Inventory
• Teaches the skills and knowledge required to check and take delivery of stock and appropriately store, rotate, and maintain the quality of stock items.
• Module 21: Sandwiches
• Teaches the skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organization.
• Module 22: Package Foodstuffs
• Teaches the skills and knowledge required to package and label prepared foodstuffs for storage and transportation.
• Module 23: Cheese
• Teaches how to safely use commercial kitchen equipment to prepare a range of different food types within general food preparation tasks in hospitality and catering organizations.
• Module 24: Asian Salads
• Teaches the skills and knowledge required to prepare salads, including sauces, dressings, and accompaniments for national and regional Asian cuisines.
• Module 25: Vegetables, Fruit, Eggs
• Teaches how to prepare and cook various vegetable, fruit, egg, and farinaceous dishes following standard recipes.
• Module 26: Vegetarian & Vegan
• Teaches how to prepare and cook various vegetarian and vegan dishes following standard recipes.
• Module 27: Poultry
• Teaches how to prepare and cook a range of poultry dishes following standard recipes.
• Module 28: Meat
• Teaches how to prepare and cook a range of meat dishes following standard recipes.
• Module 29: Seafood
• Teaches how to prepare and cook a range of fish and shellfish dishes following standard recipes.
• Module 30: Special Dietary Requirements
• Teaches how to prepare dishes for people who have special dietary needs for lifestyle, medical, or religious reasons.
• Module 31: Work Effectively as a Cook
• Teaches the skills and knowledge required to work as a cook.
• Module 32: Special Recipes
• Teaches the skills and knowledge required to develop recipes for people who have special dietary needs for lifestyle, medical, or religious reasons.
• Module 33: Food Safety Program
• Teaches the skills and knowledge required to develop, implement, and evaluate a food safety program for all stages in the food production process.

Teaching:

• Combines face-to-face and distance learning modes.
• 15 hours per week of face-to-face delivery and 5 hours per week of distance delivery.
• Taught by experienced industry professionals.

Careers:

Potential career outcomes include:

• Chef
• Chef de partie