Certificate IV In Kitchen Management

Program Overview

The Certificate IV in Kitchen Management at Reach Community College equips students with the skills and knowledge to lead and manage kitchen operations in various hospitality settings. Through a blended mode of delivery, students gain expertise in food preparation, menu planning, budgeting, food safety, and team management. The program prepares graduates for careers as chefs, kitchen managers, and other leadership roles in the culinary industry.

Program Outline

Certificate IV in Kitchen Management (SIT40521) at Reach Community College

Degree Overview:

• Overview: This qualification reflects the role of commercial cooks who hold supervisory or team leading positions in kitchens.
These individuals operate independently or with limited supervision, and use discretion to solve non-routine problems.
• Objectives: The program equips students with the knowledge and skills to work in diverse kitchen environments such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
It also provides pathways to run small businesses within these sectors.
• Program Description: This intensive program covers a comprehensive range of topics, including:
• Food preparation and cooking techniques
• Menu planning and costing
• Budgeting and financial management
• Food safety and hygiene
• Customer service and conflict management
• Teamwork and leadership
• Work health and safety
• Roster management and staffing strategies
• Diversity and inclusion in the workplace

Outline:

• Duration: 104 weeks (88 weeks tuition + 16 weeks scheduled break)
• Mode of Delivery: Blended mode, including face-to-face and online sessions
• Number of Units: 33 units of competency:
• 27 core units
• 6 elective units (pre-selected by Reach Community College)
• Core Units:
• Use food preparation equipment (SITHCCC023)
• Prepare dishes using basic methods of cookery (SITHCCC027)
• Prepare appetisers and salads (SITHCCC028)
• Prepare stocks, sauces and soups (SITHCCC029)
• Prepare vegetable, fruit, eggs and farinaceous dishes (SITHCCC030)
• Prepare vegetarian and vegan dishes (SITHCCC031)
• Prepare poultry dishes (SITHCCC035)
• Prepare meat dishes (SITHCCC036)
• Prepare seafood dishes (SITHCCC037)
• Produce cakes, pastries and breads (SITHCCC041)
• Prepare food to meet special dietary requirements (SITHCCC042)
• Work effectively as a cook (SITHCCC043)
• Plan and cost recipes (SITHKOP010)
• Plan cooking operations (SITHKOP013)
• Design and cost menus (SITHKOP015)
• Produce desserts (SITPAT016)
• Manage conflict (SITXCOM010)
• Manage finances within a budget (SITXFIN009)
• Use hygienic practices for food safety (SITXFSA005)
• Participate in safe food handling practices (SITXFSA006)
• Develop and implement a food safety program (SITXFSA008)
• Roster staff (SITXHRM008)
• Lead and manage people (SITXHRM009)
• Receive, store and maintain stock (SITXINV006)
• Monitor work operations (SITXMGT004)
• Implement and monitor work health and safety practices (SITXWHS007)

Assessment:

• This course utilizes a variety of assessment methods, including:
• Written assignments
• Practical demonstrations
• Portfolios
• Case studies
• Group projects
• Online quizzes and tests

Teaching:

• The teaching methods employed in this program are interactive and engaging, incorporating lectures, practical sessions, guest speakers, group discussions, and online learning platforms.
• The faculty consists of experienced chefs and hospitality professionals who bring real-world experience to the classroom.
• Reach Community College also offers a unique approach to learning called the “Reach Learning Model,” which focuses on developing students' critical thinking, problem-solving, and communication skills.

Careers:

• Upon completion of this program, graduates can pursue careers in various roles, including:
• Chef
• Chef de Partie
• Kitchen Manager
• Food Production Manager
• Restaurant Manager
• Café Manager
• Caterer
• Food Stylist
• Food Entrepreneur

Other:

• Students are required to have the following IT equipment prior to enrolling:
• Desktop or laptop meeting the specified system requirements
• Webcam
• Audio input and output
• Software such as a web browser, Microsoft Office 365, and a photo/scan app
• Reliable high-speed internet connection is also necessary.
• Students MUST complete a minimum of 48 service periods in a commercial kitchen as part of the "Work effectively as a cook" unit (SITHCCC043).
• The course content and fees are subject to change.