CRICOS Course Code: 109523A
SIT40521 Certificate IV in Kitchen Management
This qualification reflects the role of commercial 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.
33 Units
Recognition of Prior Learning(RPL)
RPL is available (on GCA application) to students with prior skills, knowledge, experience or qualifications obtained from formal studies or training, in a related area. RPL may reduce the duration or time needed for your course completion.
GCA International Student Admission Requirements
| Units Code | Unit Description | Type |
|---|---|---|
| SITHCCC023* | Use food preparation equipment | CORE |
| SITHCCC027* | Prepare dishes using basic methods of cookery | CORE |
| SITHCCC028* | Prepare appetisers and salads | CORE |
| SITHCCC029* | Prepare stocks, sauces and soups | CORE |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | CORE |
| SITHCCC031* | Prepare vegetarian and vegan dishes | CORE |
| SITHCCC035* | Prepare poultry dishes | CORE |
| SITHCCC036* | Prepare meat dishes | CORE |
| SITHCCC037* | Prepare seafood dishes | CORE |
| SITHCCC041* | Produce cakes, pastries and breads | CORE |
| SITHCCC042* | Prepare food to meet special dietary requirements | CORE |
| SITHCCC043* | Work effectively as a cook | CORE |
| SITHKOP010* | Plan and cost recipes | CORE |
| SITHKOP012* | Develop recipes for special dietary requirements | CORE |
| SITHKOP013* | Plan cooking operations | CORE |
| SITHKOP015* | Design and cost menus | CORE |
| SITHPAT016* | Produce desserts | CORE |
| SITXCOM010 | Manage conflict | CORE |
| SITXFIN009 | Manage finances within a budget | CORE |
| SITXFSA005 | Use hygienic practices for food safety | CORE |
| SITXFSA006 | Participate in safe food handling practices | CORE |
| SITXFSA008* | Develop and implement a food safety program | CORE |
| SITXHRM008 | Roster staff | CORE |
| SITXHRM009 | Lead and manage people | CORE |
| SITXINV006* | Receive, store and maintain stock | CORE |
| SITXMGT004 | Monitor work operations | CORE |
| SITXWHS007 | Implement and monitor work health and safety practices | CORE |
| SITHKOP009* | Clean kitchen premises and equipment | ELECTIVE |
| SITXHRM007 | Coach others in job skills | ELECTIVE |
| SITXCCS014* | Provide service to customers | ELECTIVE |
| SITHCCC026* | Package prepared foodstuffs | ELECTIVE |
| SITHCCC032* | Produce cook-chill and cook-freeze foods | ELECTIVE |
| SITHCCC038* | Produce and serve food for buffets | ELECTIVE |
Note *Unit(s) in this course marked below with * have one or more prerequisite(s)
Electives are subject to change to meet client and industry requirements.
DELIVERY METHOD
All enrolled students are required to attend classes for 20 scheduled course contact hours per week over 2.5 days.
Students will also be required access to computer and internet in order to complete reading modules and assessments.”
Course language: English