SIT40521 Certificate IV in Kitchen Management
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SIT40521 Certificate IV in Kitchen Management
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. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs,…
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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.
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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Career outcomes
This course provides participants with the skills to obtain the occupational position across various industrial sectors. Job roles and titles vary across these different industry sectors. Possible job titles relevant to this qualification include:
chef
chef de partie
Academic pathways
Individuals who successfully complete the Certificate IV in Kitchen Management may study the Diploma of Hospitality Management.
REQUIREMENTS
Pre-requisites
All students must be at least 18 years of age.
Academic requirements:
Satisfactory completion of year 10 or equivalent
Overseas students require a language proficiency of IELTS 5.5 or equivalent
There are no specific academic prerequisites for the course as a whole. However, some of the individual units of competency require one or more of the following prerequisite units:
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC042 Prepare food to meet special dietary requirements
SITHKOP010 Plan and cost recipes
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices