Certificate IV in Kitchen Management

Course Code SIT40521

Duration
  • Full Time
  • 1 year
Delivery
  • On Campus
Intakes
Campus
  • Glen Waverley

This course is not available for International Students

Free TAFE Course

You may be eligible to study this course for FREE.

Overview

The Certificate IV in Kitchen Management will give you the confidence, practical skills and leadership skills to work professionally across a wide range of venues within the hospitality industry. An exciting change to the course is the introduction of a new unit called Prepare vegetarian and vegan dishes, which prepares students for the changing demands of the Australian consumer.

Career Opportunities

  • Chef
  • Chef de Partie

Pathway to further studies

  • SIT40721 Certificate IV in Patisserie
  • SIT50422 Diploma of Hospitality Management.

Studying the Certificate IV in Kitchen Management at Holmesglen

The course is taught through a blend of online, classroom and practical training in Holmesglen's modern commercial kitchens.<p>This course is designed to give students a greater understanding of kitchen management, leadership, financial management and cost control. The course also provides graduates with in-depth knowledge to manage sustainability, WH&S issues, conflict and diversity within the business.<p>Essential skills and knowledge around special dietary requirements will also provide the confidence to manage the future nutritional demands of the consumer.<p>On completing the course, graduates will be well-positioned to find kitchen leadership roles across a wide range of enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, aged and health care facilities. This course also lays the foundations for opening your own business.<p>Holmesglen will also be delivering CV writing and interview workshops to the students to assist with the transition into employment.

Entry Requirements

To be eligible, students must be at least 16 years of age<p>Learners can enter directly into the qualification with no prior experience. Learners must complete an online LLN assessment (Literacy, Language and Numeracy assessment) achieving a score 3, working level 4, prior to attending a pre-training review with an Education Manager or member of the HCB staff.<p>Learners will be required to complete 5 weeks of practical placement in a restaurant/café that is approved by the HCB Teaching Staff. During this 5-week period, learners will complete 20 hours per week of services totalling 100 hours. Learners will be informed of the Practical Placement component of this course during their PTR interview.<p>The following unit contains mandatory service periods:<br>SITHCCC043 Work effectively as a cook (Release 1) - safely and hygienically prepare, cook, & serve menu items for a minimum of 48 complete service periods in a commercial kitchen, that cover a combination of: breakfast, lunch, and dinner.<p>Once the learner begins their course at Holmesglen discussions will be conducted and outline the following: <br>1. Practical Placement arrangements, including duration of placement.<br>2. Practical Placement Agreement <br>3. Learner responsibilities referenced in the Practical Placement Agreement and Holmesglen’s Practical Placement Guidelines (Learners), <br>4. The provision of evidence requirements to undertake practical placement including Immunisation records, licences, and registrations, WWCC, NDIS Check, National Police Check, Food Handlers Certificate as relevant to the host business selected. <br>5. A completed and signed Practical Placement Disclosure Statement (Learners) <br>6. Practical Placement Discussion Checklist (Learners).<p>Prior to beginning placement all learners will complete a Practical Placement Discussion Checklist (Learners). <p>The forty-eight services must be demonstrated in an operational hospitality environment. <br>This can be:<br>an industry workplace; or<br>a simulated industry environment or activity set up for the purposes of assessment.
There are no pre-requisites to enter this course.
Learners can enter directly into the qualification with no prior experience. Learners must complete an online LLN assessment (Literacy, Language and Numeracy assessment) achieving a score 3, working level 4, prior to attending a pre-training review with an Education Manager or member of the HCB staff.

Recognition of prior learning

You may be able to reduce the number of units to be studied in your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Holmesglen. Read more about Recognition of Prior Learning, Credits and Advanced Standing.

Course Structure

Timetable

SIT40521 Certificate IV in Kitchen Management consists of 33 units including 27 core units and 6 elective units, delivered over 2 semesters of 18 weeks each, 4.5 days per week approximately 6.5 hours per day on campus for face-to-face delivery. Electives have been chosen based on industry consultation and according to the packaging rules for this qualification. <p>Learners will be required to complete 5 weeks of practical placement in a restaurant/café that is approved by the HCB Teaching Staff. During this 5-week period, learners will complete 20 hours per week of services totalling 100 hours.
Unit code Unit name
SITXFSA005 Use hygienic practices for food safety
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITXFSA006 Participate in safe food handling practices
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC043 Work effectively as a cook
SITHKOP013 Plan cooking operations
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITHKOP010 Plan and cost recipes
SITHKOP015 Design and cost menus
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFSA008 Develop and implement a food safety program
SITHPAT016 Produce desserts
SITHCCC041 Produce cakes, pastries and breads
SITXINV006 Receive, store and maintain stock
SITXHRM008 Roster staff
SITHKOP012 Develop recipes for special dietary requirements
SITXWHS007 Implement and monitor work health and safety practices
Unit code Unit name
SITHCCC038 Produce and serve food for buffets
SITHCCC044 Prepare specialised food items
HLTAID011 Provide First Aid
SITHPAT014 Produce yeast-based bakery products
SITXCCS015 Enhance customer service experiences
SITXFSA007 Transport and store food

Assessment

Assessments are designed to provide learners with opportunities to demonstrate they have attained the required skills and knowledge using a range of practically based activities and tasks, as required by recognised standards.

How to apply

Direct

Click the ‘apply’ button below to get your application started with us. Our friendly Holmesglen team will be in touch to discuss your study opportunities and pre-training requirements.

Visit How to Apply for more information on the application process.

Recruitment

Holmesglen may engage third parties to recruit students on behalf of the institute. Third party recruiters receive a commission and this will not impact on your fees.

Find out more about your rights and obligations as a student and the services we provide at Holmesglen.

Outcomes

Qualification and Recognition

Once completed learners will be awarded SIT40521 Certificate IV in Kitchen Management.

Industry Connections

Fees

Tuition fees GST exempt Cost
Full Fee $17,798
Government subsidised $6,164
Concession $1,233
Free TAFE eligible student FREE
Mandatory materials Cost
Materials fee $1,000
Activities fee $110

Additional Course Cost

Cooks Uniform $205 <br>Toolkit (from) $350 <br>Non-slip shoes (from) $60 <br>Paddock to plate Excursion (optional) $300

All fees are indicative only. Your fees will be calculated on your individual circumstances at the time of enrolment. Training is delivered with Victorian and Commonwealth funding. <a href="/study-with-us/tafe-study/tafe-fees-and-scholarships/government-subsidised-training">Find out now if you are eligible for Government-subsidised fees or Concession. </a>

 

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