Domestic Students
SIT40521​
Certificate IV in Kitchen Management
Recognition of Prior Learning (RPL)
Study online
Qld Government
funding
Available as
a apprenticeship
Pay per unit
Workplace practical requirements
What can I expect?
With the Certificate IV in Kitchen Management, you will learn to manage team members to accomplish common objectives efficiently. Your knowledge of the hospitality industry will be significantly broadened, and you’ll gain proficiency in establishing and maintaining a safe and hygienic kitchen environment. This qualification not only provides you with a comprehensive understanding of kitchen operations but also underscores the importance of teamwork and safety protocols crucial for efficient kitchen management.
Career opportunities – where
will my studies lead me?
Kitchen Manager
Head Chef
Executive Chef
Chef
Catering Manager
The Certificate IV in
Kitchen Management is for you if:
01
You aspire to manage a kitchen: If you have a passion for culinary arts and wish to lead a kitchen team in a restaurant, hotel, or any other culinary setting, this course is designed to equip you with the necessary skills.
02
You’re currently working in the hospitality industry and want to advance: If you are already working in a culinary role and are looking to progress into a managerial position, this course could provide the knowledge and skills you require.
03
You have completed previous hospitality or cookery qualifications: If you’ve already achieved a Certificate III in Commercial Cookery or a similar qualification and wish to continue your professional development, the Certificate IV in Kitchen Management would be a logical next step.
04
You enjoy leadership and teamwork: If you thrive in leading a team towards a common goal and enjoy the dynamics of teamwork, this course is designed to hone these skills in a kitchen setting.
05
You want to improve your culinary operations skills: If you’re keen to learn more about how to efficiently run kitchen operations, including planning and budgeting, maintaining a safe and hygienic kitchen, managing a team, and ensuring customer satisfaction, this course could be beneficial.
06
You’re considering starting your own restaurant or catering service: The skills and knowledge gained from this course could provide a solid foundation for running your own food-related business.
Entry requirements
Not applicable.
Higher Level Skills Government
Funding Requirements
Student must be an Existing Worker in the Tourism and Hospitality industry and must already hold a trade qualification (Certificate III) in the Tourism and Hospitality industry.
Workplace practical
requirements
Students who are not currently working within a hospitality service role must undertake a minimum of 48 service periods (or shifts) of volunteered vocational placement in an approved workplace to complete their qualification. For more information, click here or call one of our friendly crew on
Course Duration
48
92
Nationally Accredited Qualification
Pathways to University
N / A
Rolling Enrolment
Enrol anytime
Learning Method
Study online at your own pace on any device
Live Webinars
Coming soon!
Fees and Payment Options:
Course fees:
Upfront
$12,777
Pay Per Unit
$150
Total units: 33
Fee per unit: $390
RPL
$4,000
Pay 50% upfront ($1,500)
and 50% upon completion ($2,500)
Administration fees are non-refundable. Each unit will require payment before the release of your next unit.
For more information, please refer to our Fees, Charges & Refund Policy.
You will be required to follow your training plan. This will be discussed and agreed upon at induction. If you do not meet the obligation of the agreed timeframe, other charges may be applicable. Maximum time frames are subject to volumes of learning and qualifications being superseded.
Further charges may be applied if student obligations are not met in accordance with the agreed timeframes stated in the student training plan, discussed and determined at induction. Maximum time frames are subject to recommended study load and potential nationally authorised changes to qualification criteria.
Subsidised Fee – Higher Level Skills Funding
Concessional
$5.36
33
$177
Non-concessional
$8.39
33
$277
Higher Level Skills Funding via the Queensland Government’s Skills Assure Program supports ELIGIBLE* students to obtain certification in Certificate IV or higher qualifications. The aim is to assist individuals in gaining the higher-level skills required to secure employment or career advancement in priority industries or transition to university to continue their studies. Students will be required to make a co-contribution fee (listed above) before the commencement of their course.
For further information – see desbt.qld.gov.au/training/providers/funded/higher-level-skills
Apprenticeship
Traineeships combine training with working in a real job with a real wage for a real boss. Trainees complete a nationally recognised qualification while learning valuable skills at work and under the guidance of a training organisation. For more information, click here.
Employers may benefit from state and Australian Government incentives for employing a trainee. Please visit this link for further information: http://www.desbt.qld.gov.au/training/apprentices/about.
Qualification Structure:
A total of 33 units must be completed
27
Core Units
SITHCCC023
Use food preparation equipment
SITHCCC027
Prepare dishes using basic methods of cookery
SITHCCC028
Prepare appetizers 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
SITXCOM010
Manage conflict
SITXFIN009
Manage finances within a budget
SITHKOP009
Clean kitchen premises and equipment
SITHKOP010
Plan and cost recipes
SITHPAT016
Produce desserts
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
SITHKOP015
Design and cost menus
SITHKOP013
Plan cooking operations
06
Elective units
Please select your 15 elective units from the Hospitality Elective Unit Selection list. Your Student Mentor will be able to assist you with your elective unit selection.
It’s as easy as 1, 2, 3!
We aim to help our students as much as possible. That’s why you can apply for and start your study journey in three easy steps.
01
Enrol
02
Meet your mentor
We will call you to confirm details, discuss eligibility, workplace and assessment requirements and ensure everything is correct.
This interview forms part of your orientation into your course and will allow you to ask further questions.
You will then be required to make payment.
Once payment is received, we will then send you the Confirmation of Enrolment (COE). This Includes details of your Educator and your Training Plan outlining the units you are undertaking and due dates
03
Commence your studies
You will receive an email with your login details. Remember these details and bookmark the login URL in your browser. Logging in will give you access to your first unit in the online portal.
Start on your first unit.
RPL students
Your Educator will contact you to progress the RPL process if you are undertaking this pathway.
Congratulations. You’re on your way to completing your new qualification!
Learn for Life