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Certificate IV in Kitchen Management

Course Code SIT40521

Duration
  • Full Time
  • 1 year
Delivery
  • On Campus
Intakes
Campus
  • Glen Waverley

This course is not available for International Students

Free TAFE Course

You may be eligible to study this course for FREE.

Overview

The Certificate IV in Kitchen Management (SIT40521) will give you the confidence, practical skills and leadership skills to work professionally across a wide range of venues within the hospitality industry. An exciting change to the course is the introduction of a new unit called Prepare vegetarian and vegan dishes, which prepares students for the changing demands of the Australian consumer.

Career Opportunities

  • Chef
  • Chef de Partie

Pathway to further studies

  • SIT40721 Certificate IV in Patisserie
  • SIT50422 Diploma of Hospitality Management.

Studying the Certificate IV in Kitchen Management at Holmesglen

The course is taught through a blend of online, classroom and practical training in Holmesglen's modern commercial kitchens.<p>This course is designed to give students a greater understanding of kitchen management, leadership, financial management and cost control. The course also provides graduates with in-depth knowledge to manage sustainability, WH&S issues, conflict and diversity within the business.<p>Essential skills and knowledge around special dietary requirements will also provide the confidence to manage the future nutritional demands of the consumer.<p>On completing the course, graduates will be well-positioned to find kitchen leadership roles across a wide range of enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, aged and health care facilities. This course also lays the foundations for opening your own business.<p>Holmesglen will also be delivering CV writing and interview workshops to the students to assist with the transition into employment.

Entry Requirements

To be eligible, students must be at least 16 years old.<p>Learners must provide evidence of immunisation records, licences, registrations, a Working With Children Check (WWCC), an NDIS Check, a National Police Check, and a Food Handler’s Certificate to qualify for practical placement.
Prior to enrolment or commencement of training you will be required to complete a literacy and numeracy assessment and a pre-training interview. These will assist with determining your suitability to the course, verify your training plan, and identify any learning support needs.

Recognition of prior learning

You may be able to reduce the number of units to be studied in your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Holmesglen. Read more about Recognition of Prior Learning, Credits and Advanced Standing.

Course Structure

Timetable

This course consists of 33 units made up of 27 core units and 6 electives. Electives are chosen by Holmesglen based on consultation with industry.<p>This full-time on campus course is delivered over 12 months – 2 semesters of 18 weeks each, 4.5 days per week for face-to-face delivery. Classes are spread over Monday to Friday with some classes held during the day and some classes held in the evening.<p>Learners will be involved in a 5-week (100 hours) practical placement during the second semester of their course. The practical placement coordinator will visit each learner during their placement.
Unit code Unit name
SITXFSA005 Use hygienic practices for food safety
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITXFSA006 Participate in safe food handling practices
SITHCCC028 Prepare appetisers and salads
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITXCOM010 Manage conflict
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC029 Prepare stocks, sauces and soups
SITHKOP013 Plan cooking operations
SITXINV006 Receive, store and maintain stock
SITHCCC043 Work effectively as a cook
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITXWHS007 Implement and monitor work health and safety practices
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXHRM008 Roster staff
SITHKOP010 Plan and cost recipes
SITHCCC035 Prepare poultry dishes
SITXFSA008 Develop and implement a food safety program
SITHKOP012 Develop recipes for special dietary requirements
SITHCCC041 Produce cakes, pastries and breads
SITHPAT016 Produce desserts
SITXFIN009 Manage finances within a budget
SITHKOP015 Design and cost menus
Unit code Unit name
SITXCCS015 Enhance customer service experiences
SITHCCC044 Prepare specialised food items
SITHCCC038 Produce and serve food for buffets
SITHPAT014 Produce yeast-based bakery products
HLTAID011 Provide First Aid
SITXFSA007 Transport and store food

Assessment

Assessments are designed to provide learners with opportunities to demonstrate they have attained the required skills and knowledge using a range of practically based activities and tasks, as required by recognised standards.

How to apply

Direct

Click the ‘apply’ button below to start your application. Our Holmesglen team will reach out to discuss your study options and pre-training requirements.

No ‘apply’ button? Click ‘enquire online’ to register your interest for our next available intake. 

Visit How to Apply for more information on the application process.

Recruitment

Holmesglen may engage third parties to recruit students on behalf of the institute. Third party recruiters receive a commission and this will not impact on your fees.

Find out more about your rights and obligations as a student and the services we provide at Holmesglen.

Outcomes

Qualification and Recognition

Once completed learners will be awarded SIT40521 Certificate IV in Kitchen Management.

Industry Connections

Fees

Tuition fees GST exempt Cost
Full Fee $18,698
Government subsidised $6,510
Concession $1,302
Free TAFE eligible student FREE
Mandatory Non-Tuition Fees Cost
Materials fee $1,050
Activities fee $115
General Services Fee $70 Per Semester
General Services Fee (Concession) $35 Per Semester

The General Services Fee (GSF) at Holmesglen is a mandatory annual fee applicable to all students enrolled in Certificate I through Advanced Diploma courses. This fee supports various student services such as counselling, welfare support, and learning assistance provided by our dedicated student support and wellbeing teams. For more details on the GSF and its specific allocations, please visit the <a title=" General Services Fee page" href="/current-students/course-resources/fees-and-payments/General-Services-Fee.html">General Services Fee (GSF) page</a>.

Additional Course Cost

The indicative additional course costs for this course are $1000. <br>This is for items including, but not limited to: <br>• cooks uniform including checkered pants, white jacket and non-slip enclosed toe shoes - $270 <br>• toolkit comprised and knife set - from $370 <br>• extra activities ‘Paddock to plate’ excursion (optional) - $350

All fees are indicative only. Your fees will be calculated on your individual circumstances at the time of enrolment. Training is delivered with Victorian and Commonwealth funding. <a href="/study-with-us/tafe-study/tafe-fees-and-funding">Find out now if you are eligible for Government-subsidised fees or Concession. </a>

 

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