QUALIFICATIONS DESCRIPTION

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

POSSIBLE JOB TITLES INCLUDE

The Certificate IV in Kitchen Management provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops

POSSIBLE JOB TITLE INCLUDE:

  • Chef
  • Chef de Parti

COURSE ENTRY REQUIREMENTS:

  • Must be 18 years of age or over
  • Completed Year 12 (HSC or equivalent)
  • Minimum of 5.5 IELTS score or equivalent (International students only)

UNITS OF COMPETENCY

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
SITHPAT016*                 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
SITXFSA007*               Transport and store food
SITHCCC032*              Produce cook-chill and cook-freeze foods
SITHKOP014                Plan catering for events or functions
SITXCCS014                Provide service to customers
SITXCCS015                Enhance customer service experiences
SITXHRM010               Recruit, select and induct staff

Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details

COURSE DURATION:             70 weeks including breaks

DELIVERY MODE:  (full time) Face to Face (20 Hours a week)  / Workshops

ASSESSMENT METHODS: Written assessment, Portfolio of evidence, Practical observation Project work

EDUCATIONAL PATHWAYS:

After successful completion of this qualification, students are guaranteed entry into Diploma of Hospitality Management with CEETA College.

RECOGNITION OF PRIER LEARNING (RPL) AND CREDITS TRANSFER

Students who hold a relevant certificate or who can provide evidence of hospitality experience, will need to submit verified Certificate/Statement of Attainment (issued by an RTO) for recognition purposes or work related verified evidence. Students with either a Certificate or Statement of Attainment for Certificate II, III and IV and/or individual units may be exempted from some core or elective units.

The assessment only or RPL pathway is likely to be most appropriate in the following scenarios:

  • Students enrolling in qualifications who want recognition for prior learning
  • Existing workers
  • Individuals with overseas qualifications
  • Recent migrants with established work histories
  • People returning to the workplace
  • People with disabilities or injuries requiring a change in career