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SIT40521 Certificate IV in Kitchen Management

SIT40521 Certificate IV in Kitchen Management

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COURSE DESCRIPTION

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.

You will gain hands on culinary experience in the preparation of appetisers, salads, stocks, sauces, soups, seafood, meat, poultry, breads, pastries and ­cakes. Develop your supervisory skills and learn how to manage diversity in the workplace, implement sustainable practices, provide leadership, manage finances, and coordinate cooking operations.

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

Assessment Methods:

Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a variety of ways, including observation, written assessment, questioning, third-party feedback, and if you are currently working in the industry, you may be eligible for recognition of prior learning.

Career Pathways:

Chef de Partie
Chef
Restaurant Kitchen Manager
Hotel Kitchen Manager
Café manager
Small business – commercial cookery manager

REQUIREMENTS

There are no formal entry requirements for this course.

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