Certificate IV in Kitchen Management
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.
Delivery Methods
Lecture/workshops
Workbooks
Role plays/simulations
Practical activities
COURSE DELIVERY
68 weeks classroom delivery, depending on intake (includes a maximum of 8 weeks holiday). Students must attend minimum 20 hours class time per week as part of your Student Visa requirements. Distance learning is not available.
Units of Competency
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 vegetable, 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 breads
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
SITHCCC026 Package prepared foodstuffs
SITHCCC038 Produce and serve food for buffets
SITHCCC040 Prepare and serve cheese
SITHKOP009 Clean kitchen premises and equipment
SITXHRM007 Coach others in job skills
SITXWHS005 Participate in safe work practices
REQUIREMENTS
18 years or over
Basic computer skills
Meet all Student Visa requirements, including IELTS 5.5 (or equivalent) or English proficiency or Spencer College ACSF test level 3 PLUS
Minimum Year 12 education or equivalent
EDUCATIONAL INSTITUTION
Spencer College is a friendly, welcoming, state-of-the-art educational facility based in Australia. As a nationally recognised Registered Training Organisation, Spencer College is fully committed to continuous improvement. It has two campuses based in Brisbane and Southport; both easily accessible by public transport due to their prime locations. Spencer College takes pride in its ever expanding faculties of Business, Management, Tourism and Hospitality and is proud to offer its services to students from 10 different nationalities.
