Certificate IV in Kitchen Management

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.

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Chef preparing food in the GITE training kitchen

Duration

78 weeks

Total course fee

AUD $16,000

Units

27 core & 6 elective units (33 total)

Mode & delivery

Full time, face to face

Course brief

About this course

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafés 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.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Program content

The training program covers 33 units of competency taken from the qualification — 27 core units and 6 elective units. Participants are required to successfully complete all 33 units.

Resources

Students are issued with learning materials and handouts relevant to each unit.

Reassessment

Students can have three reassessments of NYC (Not Yet Competent) free of charge, provided assessments are submitted on time. If a student is unsuccessful more than three times in a unit, the student will have to repeat that unit; the charge is AUD $350.00 per unit (GST not charged).

Recognition

This course holds national accreditation under the Australian Qualifications Framework (AQF).

Further study

SIT50422 Diploma of Hospitality Management

Employment pathway

Chef
Food and hospitality roles

Course content

Units of competency

[CONTENT REQUIRED] The unit table on the current site lists some entries with inconsistent codes/titles (e.g. SITXFSA008 shown as "Manage finances within a budget"). Unit titles above follow the official training package naming — confirm the final elective selection with GITE.

Unit code	Unit title	Type
SITHCCC023	Use food preparation equipment	Core
SITHCCC027	Prepare dishes using basic methods of cookery	Core
SITHCCC028	Prepare appetisers and salads	Core
SITHCCC029	Prepare stocks, sauces and soups	Core
SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes	Core
SITHCCC031	Prepare vegetarian and vegan dishes	Core
SITHCCC035	Prepare poultry dishes	Core
SITHCCC036	Prepare meat dishes	Core
SITHCCC037	Prepare seafood dishes	Core
SITHCCC041	Produce cakes, pastries and breads	Core
SITHCCC042	Prepare food to meet special dietary requirements	Core
SITHCCC043	Work effectively as a cook	Core
SITHKOP010	Plan and cost recipes	Core
SITHKOP012	Develop recipes for special dietary requirements	Core
SITHKOP013	Plan cooking operations	Core
SITHKOP015	Design and cost menus	Core
SITHPAT016	Produce desserts	Core
SITXCOM010	Manage conflict	Core
SITXFSA005	Use hygienic practices for food safety	Core
SITXFSA006	Participate in safe food handling practices	Core
SITXFSA008	Develop and implement food safety practices	Core
SITXHRM008	Roster staff	Core
SITXHRM009	Lead and manage people	Core
SITXINV006	Receive, store and maintain stock	Core
SITXMGT004	Monitor work operations	Core
SITXWHS007	Implement and monitor work health and safety practices	Core
SITXFIN009	Manage finances within a budget	Core
SITHIND006	Source and use information on the hospitality industry	Elective
SITHCCC026	Package prepared foodstuffs	Elective — Group A
SITHCCC038	Produce and serve food for buffets	Elective — Group A
SITHCCC040	Prepare and serve cheese	Elective — Group A
SITXINV008	Control stock	Elective
SITHKOP014	Plan catering for events or functions	Elective