Certificate IV in Kitchen Management 

Overview

Course Details

Mode of delivery

Blended - Face to Face & Online

Locations

NSW/VIC

Duration

104 weeks

(88 weeks tuition + 16 weeks scheduled break)

Number of Units

33 units of competency
(27 core units + 6 elective units)

Offshore Fee

$20,000*

Onshore Fee

$18,000*

*Non-Tuition fees not included

Course Overview

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.

+Face to face training and assessment:

Campus – Level 2, 8 Quay Street, Sydney NSW

Training Restaurant – Shop 7 & 12, 68 Mountain Street, Ultimo NSW 2007
(The College reserves the right to change the location of practical training/simulation from time to time. Students will be given 12 weeks’ notice of any changes of location).

Course Entry Requirements

Students must be 18 years old and above.

Successful completion of Australian Year 11 or Australian equivalent is mandatory.

English Requirement for International Students
Minimum of IELTS 5.5 or equivalent.

Pre-enrolment Information

Prior to enrolment, it is a mandatory requirement for students to attend a Pre-Enrolment Consultation session to ensure students are fully aware of the required course information and can make an informed decision.

Packaging Rules

Core Unit Code
SITHCCC023Use food preparation equipment
SITHCCC027Prepare dishes using basic methods of cookery
SITHCCC028Prepare appetisers and salads
SITHCCC029Prepare stocks, sauces and soups
SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031Prepare vegetarian and vegan dishes
SITHCCC035Prepare poultry dishes
SITHCCC036Prepare meat dishes
SITHCCC037Prepare seafood dishes
SITHCCC041Produce cakes, pastries and breads
SITHCCC042Prepare food to meet special dietary requirements
SITHCCC043*Work effectively as a cook
SITHKOP010Plan and cost recipes
SITHKOP012Develop recipes for special dietary requirements
SITHKOP013Plan cooking operations
SITHKOP015Design and cost menus
SITHPAT016Produce desserts
SITXCOM010Manage conflict
SITXFIN009Manage finances within a budget
SITXFSA005Use hygienic practices for food safety
SITXFSA006Participate in safe food handling practices
SITXFSA008Develop and implement a food safety program
SITXHRM008Roster staff
SITXHRM009Lead and manage people
SITXINV006Receive, store and maintain stock
SITXMGT004Monitor work operations
SITXWHS007Implement and monitor work health and safety practices
Elective Unit Code
SITHCCC040Prepare and serve cheese
SITHCCC026Package prepared foodstuffs
SITXFSA007Transport and store food
BSBTWK501Lead diversity and inclusion
SITXCCS014Provide service to customers
SITXINV007Purchase goods
Description of licensing requirements* This unit requires a minimum of 48 complete service periods in a commercial kitchen (SITHCCC043 – Work effectively as a cook)

Note: The above selected elective units may be substituted for any of the approved elective units from the training package, that meet with the packaging rules for this qualification as mentioned above.

Units in this qualificationPre-requisite unit
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, egg, and farinaceous dishes
SITHCCC035 – Prepare poultry dishes
SITHCCC037 – Prepare seafood dishes
SITHCCC036 – Prepare meat dishes
SITHCCC042 – Prepare food to meet special delivery requirements
SITHCCC041 – Produce cakes, pastries, and breads
SITHCCC043 – Work effectively as a cook
SITHKOP009 – Clean kitchen premises and equipment
SITHPAT016 – Produce desserts
 SITXFSA005 – Use hygienic practices for food safety

Vocational Placement

* This unit of competency requires students to complete a minimum of 12 complete service periods (shifts).

** This unit of competency requires students to complete a minimum of 48 complete food service periods.

The 60 complete service periods (shifts) and food service periods form the 360 hours of Vocational Placement requirement for this qualification. The College will be responsible for organising the Vocational Placement for students. However, if students choose to find their own Vocational Placement facility, it must be pre-approved by the College. Additionally, these units of competencies require students to complete a logbook which will be provided by the College.

Students will undertake Vocational Placement concurrently together with any other units of competency mentioned in the table above. For example, a student may study SITHPAT006 on Monday and Tuesday whereas they may perform their vocational placement for SITHCCC020 on Wednesday and Friday. The date and time for students’ vocational placement can be different, depending on an arrangement with the vocational placement provider. Vocational placement will be performed outside the classroom. The completion of those service-period hours will fulfil the requirements of the vocational placement. Students will only receive a competent outcome for SITHCCC020 and SITHKOP005 after they complete their required service periods.

Qualification Issued

Once the units of competency required in the training package for this qualification have been successfully completed, the student will be issued with a Certificate IV in Kitchen Management (SIT40521) and an academic transcript of all completed units within 30 calendar days. Students who successfully complete individual units of competency within the qualification, but not the qualification in its entirety will be eligible to receive a Statement of Attainment. This document contains a record of all completed units and will be available to students by the end of their course.

NPA does not guarantee:

  • a successful education assessment outcome for the student or intending student; or
  • completion of an NPA qualification will lead to an employment outcome; or
  • a learner will successfully complete a training product on its scope of registration; or
  • a training product can be completed in a manner which does not meet the requirements of the Standards for Registered Training Organisations (RTOs) 2015.

Related Occupations

  • Chef
  • Chef de Partie

Completion of an NPA qualification does not guarantee an employment outcome.

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