Program Overview

SIT40521 - Certificate IV in Kitchen Management

Overview

Elevate your culinary career with our Certificate IV in Kitchen Management. Drive into the world of advanced culinary arts, kitchen operations, and leadership skills. Advance your culinary skills and kitchen leadership and become a culinary leader, guiding kitchens to success.

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.

Career Opportunities

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.

Structure & Availability

On Campus

• Duration: 12 months
• Core Units:
  • SITXWHS007: Implement and monitor work health and safety practices
  • SITXMGT004: Monitor work operations
  • SITXINV006: Receive, store and maintain stock
  • SITXHRM009: Lead and manage people
  • SITXHRM008: Roster staff
  • SITXFSA008: Develop and implement a food safety program
  • SITXFSA006: Participate in safe food handling practices
  • SITXFSA005: Use hygienic practices for food safety
  • SITXFIN009: Manage finances within a budget
  • SITXCOM010: Manage conflict
  • SITHPAT016: Produce desserts
  • SITHKOP015: Design and cost menus
  • SITHKOP013: Plan cooking operations
  • SITHKOP012: Develop recipes for special dietary requirements
  • SITHKOP010: Plan and cost recipes
  • SITHCCC043: Work effectively as a cook
  • SITHCCC042: Prepare food to meet special dietary requirements
  • SITHCCC041: Produce cakes, pastries and breads
  • SITHCCC037: Prepare seafood dishes
  • SITHCCC036: Prepare meat dishes
  • SITHCCC035: Prepare poultry dishes
  • SITHCCC031: Prepare vegetarian and vegan dishes
  • SITHCCC030: Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC029: Prepare stocks, sauces and soups
  • SITHCCC028: Prepare appetisers and salads
  • SITHCCC027: Prepare dishes using basic methods of cookery
  • SITHCCC023: Use food preparation equipment
• Electives:
  • SITHKOP009: Clean kitchen premises and equipment
  • SITXHRM007: Coach others in job skills
  • SITHCCC025: Prepare and present sandwiches
  • HLTAID011: Provide First Aid
  • SITHCCC040: Prepare and serve cheese
  • SITHCCC038: Produce and serve food for buffets
  • SITHCCC026: Package prepared foodstuffs
  • SITXWHS005: Participate in safe work practices

User Choice - Apprentices

• Duration: This program is typically delivered over 1 year full time or 2 years part-time.
• Core Units:
  • SITXWHS007: Implement and monitor work health and safety practices
  • SITXMGT004: Monitor work operations
  • SITXINV006: Receive, store and maintain stock
  • SITXHRM009: Lead and manage people
  • SITXHRM008: Roster staff
  • SITXFSA008: Develop and implement a food safety program
  • SITXFSA006: Participate in safe food handling practices
  • SITXFSA005: Use hygienic practices for food safety
  • SITXFIN009: Manage finances within a budget
  • SITXCOM010: Manage conflict
  • SITHPAT016: Produce desserts
  • SITHKOP015: Design and cost menus
  • SITHKOP013: Plan cooking operations
  • SITHKOP012: Develop recipes for special dietary requirements
  • SITHKOP010: Plan and cost recipes
  • SITHCCC043: Work effectively as a cook
  • SITHCCC042: Prepare food to meet special dietary requirements
  • SITHCCC041: Produce cakes, pastries and breads
  • SITHCCC037: Prepare seafood dishes
  • SITHCCC036: Prepare meat dishes
  • SITHCCC035: Prepare poultry dishes
  • SITHCCC031: Prepare vegetarian and vegan dishes
  • SITHCCC030: Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC029: Prepare stocks, sauces and soups
  • SITHCCC028: Prepare appetisers and salads
  • SITHCCC027: Prepare dishes using basic methods of cookery
  • SITHCCC023: Use food preparation equipment
• Electives:
  • SITHKOP009: Clean kitchen premises and equipment
  • SITXHRM007: Coach others in job skills
  • SITHCCC025: Prepare and present sandwiches
  • HLTAID011: Provide First Aid
  • SITHCCC040: Prepare and serve cheese
  • SITHCCC038: Produce and serve food for buffets
  • SITHCCC026: Package prepared foodstuffs
  • SITXWHS005: Participate in safe work practices

Requirements

Entry Requirements

As there are components of this program that must be completed utilising restaurant services, and whilst some services will be conducted in the simulated training restaurant, it is a CQUniversity requirement that the student must be employed within the restaurant/food service industry to enable completion of the required restaurant/kitchen service coordination requirements as part of the practical learning.
Prior to commencement, it is preferable that the student already holds a trade qualification (Certificate III in Commercial Cookery). If not, upon commencement the student will need to complete the Certificate III component of the course (25 units) prior to undertaking the remaining eight units within the Certificate IV. CQUniversity also requires completion of bksb (Basic Key Skills Builder) online literacy and numeracy assessment prior to enrolment, unless the student has completed an equal or higher-level course.

Fees & Scholarships

Fee for Service, Concessional and Co-Contribution Concessional

• Fee for Service/Full Fee occurs when the full tuition fee is charged to students. This may occur when the course is not included in government subsidy program/s or the student is not eligible for a government subsidy. These students are obligated to cover the entire cost.
• Co-Contribution and Co-Contribution Concessional Fee: Some government-funded training programs, such as Certificate 3 Guarantee and Higher Level Skills, require students to contribute to the cost of their education through a co-contribution fee. This fee varies depending on the course and the student's eligibility for a concessional rate. Additional costs, such as uniforms and course resources, may also apply.

Apprenticeship and Traineeship Payments

• Fee for Service/Full Fee occurs when the full tuition fee is charged to students. This may occur when the course is not included in government subsidy program/s or the student is not eligible for a government subsidy. These students are obligated to cover the entire cost.
• Co-contribution: Some government-funded training programs, such as Career Start and Career Boost, provide a contribution that reduces the cost of training. Eligible apprentices and trainees will be charged $1.60 per nominal hour. Concession rates apply to eligible students based on provided evidence.

Scholarships

At CQUniversity, we believe that studying should be for everyone. No matter your situation, we know that everyone needs a helping hand from time to time, and we are proud to offer scholarships, bursaries and stipends. Our scholarships could help you pay for things like relocation, living on campus, laptops and technology, childcare, study and living expenses, travel and more.