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