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Certificate IV in Kitchen Management (International)

ICAE > International > Certificate IV in Kitchen Management (International)
Course ID
Rapid Creek
On Campus, Workplace

The Certificate IV in Kitchen Management builds upon the skills, knowledge and experience you have gained in Certificate III Commercial Cookery, and is a qualification identified by ANZSCO as being required to be a Cook.

Duration: 52 weeks (two semesters)

Semester 1: On-campus Tuition Semester
21 Weeks
On-campus classes: 21 hours per week
Paid work rights: up to 40 hours per fortnight (14 days)

Semester 2: Industry Placement Semester
20 Weeks
No on-campus classes during Industry Placement
Paid work rights: up to 45 hours per week

11 weeks
Paid work rights: unlimited

Interested? View the course guide, apply, or request more information on the Contact Us page.

This course is based on our proven industry-focused program, which maximises your time actually working in industry, in professional venues, alongside professional chefs. This concentrated time working in industry provides you with invaluable real experience, real exposure to industry, and a real work résumé on completion of the course.

How you study

You will spend second semester entirely in in the workplace undertaking Industry Placement (IP). IP is where you develop your skills, demonstrate your competence, and build the critical foundations and contacts for a career in the hospitality industry. If you are offered employment for your IP, you will receive a minimum of AUD$17 per hour, and you can work for up to 45 hours per week.

Course structure

International students must complete Certificate III in Commercial Cookery prior to commencing this course. Your first semester is spent undertaking tuition on campus in our new purpose-built training kitchen and classroom facilities. This is when you develop the skills and knowledge to help you obtain your Industry Placement job.

Packaging rules:

● 33 units must be completed:
● 27 core units
● 6 elective units, consisting of:
   ○ 3 units from Group A below
   ○ 3 units from the electives listed below or from any current endorsed Training Package or
accredited course.

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 vegetables, 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 bread
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 (Group A)
SITHCCC032 Produce cook-chill and cook-freeze food (Group A)
SITHCCC038 Produce and serve food for buffets (Group A)
SITXCCS015 Enhance customer service experiences (Group E)
SITHFAB021 Provide responsible service of alcohol (Group D)
SITHKOP009 Clean kitchen premises and equipment (Other)

Career opportunities

This Certificate IV in Kitchen Management 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.


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