Certificate IV in Kitchen Management
SIT40521
109672K
The course assessment is a combination of written questions, case studies, role plays, projects, practical observations and class presentation.
Qualification Description
This qualification reflects the role of a commercial cook who has 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 organizations such as restaurants, hotels, clubs, pubs and cafes, or to run a small business in these sectors.
Career Prospective
On the base of their previous experience, the following career paths are available to the learner who successfully completes Certificate IV in Commercial Cookery:
- Chef
- Chef de partie
- Catering Manager
Recognition of Prior Learning and Credit Transfer
The Recognition of Prior Learning (RPL) procedure will be made known to students at the time of enrolment. RPLenables students who have not undertaken the unit or equivalent
but have the required knowledge and skills to demonstrate competency for the unit in an assessment only pathway.
An RPL kit is available for candidates wishing to apply for RPL and information sessions are available to support the candidates in their application.
AQF qualifications and statement of attainment issued by other registered training organisation are recognized by Barton College.
Work Placement
270 hours
Pathway
After successful completion of Certificate IV in Kitchen Management, learners can continue their study in SIT50416- Diploma of Hospitality Management.
The total duration will reduce when completing multiple courses within the same. For detail, please contact admissions@barton.edu.au
Work-Based Training Venue
Urban Kitchen 17-21 Buckhurst St,South Melbourne
Work-based training incur additional material and equipment fees. For detail, please see out fee lists
Units of Study
- Unit CodeUnit NameCore / Elective
- SITXFSA005Use hygienic practices for food safetyC
- SITHCCC023Use food preparation equipmentC
- SITHCCC027Prepare dishes using basic methods of cookeryC
- SITHCCC028Prepare appetisers and saladsC
- SITHCCC029Prepare stocks, sauces and soupsC
- SITHCCC030Prepare vegetable, fruit, egg and farinaceous dishesC
- SITHCCC031Prepare vegetarian and vegan dishesC
- SITHCCC035Prepare poultry dishesC
- SITHCCC036Prepare meat dishesC
- SITHCCC037Prepare seafood dishesC
- SITHCCC041Produce cakes, pastries and breadsC
- SITHCCC042Prepare food to meet special dietary requirementsC
- SITHCCC043Work effectively as a cookC
- SITHKOP010Plan and cost recipesC
- SITHKOP012Develop recipes for special dietary requirementsC
- SITHKOP013Plan cooking operationsC
- SITHKOP015Design and cost menusC
- SITHPAT016Produce dessertsC
- SITXCOM010Manage conflictC
- SITXFIN009Manage finances within a budgetC
- SITXFSA006Participate in safe food handling practicesC
- SITXFSA008Develop and implement a food safety programC
- SITXHRM008Roster StaffC
- SITXINV006Receive, store and maintain stockC
- SITXHRM009Lead and manage peopleC
- SITXMGT004Monitor work operationsC
- SITXWHS007Implement and monitor work health and safety practicesC
- SITXINV007Purchase GoodsE
- SITXCCS014Provide service to customersE
- SITXCCS015Enhance Customer service ExperiencesE
- SITHCCC040Prepare and serve cheeseE
- SITXFSA007Transport and store FoodE
- SITHKOP014Plan catering for events or functionE
