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SIT40521 Certificate IV in Kitchen Management

SIT40521 Certificate IV in Kitchen Management

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COURSE DESCRIPTION

The SIT40521 Certificate IV in Kitchen Management reflects the role of chefs and culinarians who play a supervisory or team-leading role in the kitchen. They mostly operate autonomously or with limited guidance from others and use their discretion to solve non-routine problems.

This vocational course provides you with the industry knowledge and technical skills to carry out commercial cookery tasks in establishments such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to operate a small business in these sectors.

Become an expert in managing the team performance and inner workings of a commercial kitchen, delegate tasks, and boost morale. Learn to create dishes using different procedures, equipment and styles, manage finances and budgeting, manage roster and recruitment of staff, apply and monitor work health and safety practises, safe food handling, how to design and cost menus, lead a team and manage workplace conflict. Lead and manage a diverse team and gain a senior position as a head chef locally or internationally.

The skills in this qualification must be applied in agreement with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

Graduates may further study SIT50422 Diploma of Hospitality Management to advance their careers in the hospitality sector.

Career Outcomes:

Chef

Chef De Partie

Further Education Pathways

Graduates may further study SIT50422 Diploma of Hospitality Management to advance their careers in the hospitality sector.

REQUIREMENTS

Applicant must be 18 years of age or older.
Successful completion of an Australian Year 12 or equivalent.
IELTS band 6.0 or equivalent.

EDUCATIONAL INSTITUTION

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