Certificate IV in Kitchen Management

Program Overview

The Certificate IV in Kitchen Management program at MCIE equips individuals with the skills and knowledge to pursue a career as a professional chef. Through a blend of classroom learning and hands-on training in commercial kitchens, students develop culinary expertise, kitchen management principles, and essential industry skills. The program prepares graduates for successful careers as chefs, cooks, or other kitchen management roles in the hospitality industry.

Program Outline

Degree Overview:

Overview:

The Certificate IV in Kitchen Management program at MCIE is designed for individuals who wish to pursue a career as a professional chef. The program combines classroom learning with hands-on training in commercial kitchens, providing students with the knowledge and skills necessary to succeed in the hospitality industry.

Objectives:

• Equip students with the skills and knowledge needed to manage a kitchen effectively.
• Develop students' culinary expertise through hands-on training in commercial cookery.
• Prepare students for successful careers as chefs, cooks, or other kitchen management roles.

Program Description:

• Duration: 78 weeks
• Work placement: 192 hours approx
• Delivery mode: Blended learning (online and in-person)
• Delivery location: MCIE CBD Campus, MCIE Training Kitchen, MCIE Southbank Kitchen
• Course Units: 27 core units + 6 elective units
• Assessment: Written tasks, practical cookery tasks, group tasks, work placement journals, presentations, and projects

Outline:

Program Content:

• Culinary skills and techniques
• Kitchen management principles
• Food safety and hygiene
• Menu planning and costing
• Human resource management
• Customer service
• Communication skills

Program Structure:

• The program is delivered through a mix of face-to-face classes, online learning, and work placement.
• Students attend classes on campus and in commercial training kitchens.
• They also complete online modules and assignments.
• During their work placement, students gain practical experience in a real-world kitchen environment.

Course Schedule:

• The program runs over 78 weeks, with 60 weeks of delivery and 18 weeks of holidays.
• Students attend classes two days per week, with additional online learning and work placement hours.

Individual Modules:

• Core Units:
• SITXFSA005 Use hygienic practices for food safety
• SITHCCC043 Work effectively as a cook
• 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
• SITHCCC035 Prepare poultry dishes
• SITHCCC037 Prepare seafood dishes
• SITHKOP010 Plan and cost recipes
• SITHCCC036 Prepare meat dishes
• SITHCCC041 Produce cakes, pastries and breads
• SITHPAT016 Produce desserts
• SITHCCC042 Prepare food to meet special dietary requirements
• SITXFSA006 Participate in safe food handling practices
• SITXWHS007 Implement and monitor work health and safety practices
• SITXHRM009 Lead and manage people
• SITXMGT004 Monitor work operations
• SITXCOM010 Manage conflict
• SITXFIN009 Manage finances within a budget
• SITXINV006 Receive, store and maintain stock
• SITHKOP013 Plan cooking operations
• SITXHRM008 Roster staff
• SITHCCC031 Prepare vegetarian and vegan dishes
• SITXFSA008 Develop and implement a food safety program
• SITHKOP015 Design and cost menus
• Elective Units:
• HLTAID011 Provide First Aid
• SITHCCC025 Prepare and present sandwiches
• SITXCOM007 Show social and cultural sensitivity
• SITHCCC040 Prepare and serve cheese
• SITHCCC039 Produce pates and terrines
• SITHKOP014 Plan catering for events or functions

Assessment:

• Assessment Methods:
• Written tasks
• Practical cookery tasks
• Group tasks
• Work placement journals
• Presentations
• Projects
• Assessment Criteria:
• Knowledge and understanding of culinary concepts and techniques
• Ability to perform culinary tasks safely and efficiently
• Communication and teamwork skills
• Ability to work independently and as part of a team
• Professionalism and work ethic

Teaching:

• Teaching Methods:
• Interactive lectures
• Hands-on practical training
• Guest speakers
• Industry visits
• Online learning
• Faculty:
• The program is taught by experienced chefs and hospitality professionals.
• Faculty members have extensive industry experience and qualifications.
• Unique Approaches:
• The program emphasizes hands-on learning and practical experience.
• Students have access to state-of-the-art commercial kitchens.
• The program provides opportunities for industry networking and career development.

Careers:

• Potential Career Paths:
• Chef
• Cook
• Commis Chef
• Kitchen Manager
• Chef de Partie
• Restaurant Owner
• Food and Beverage Manager
• Career Opportunities:
• The program prepares students for a variety of career opportunities in the hospitality industry.
• Graduates can work in restaurants, hotels, cafes, catering companies, and other food service establishments.
• Career Outcomes:
• According to the National Skills Commission:
• There are currently 108,800 chefs employed in Australia
• This occupation has steady future growth of nearly 14%
• On average, Australian chefs earn around $1,250 a week
• 72% of chefs work full-time in Australia
• 25% of workers in this role are women, with an average age of 35

Other:

• Fees: Full fee: $14,500; Materials fee: $400
• Entry Requirements: No prerequisite qualifications required.
• Delivery: Blended training delivery.
• Materials Fee Includes: Uniform, knives, utensils, equipment, and learning materials.