Certificate IV Kitchen Management (SIT40521)

Overview Course Structure entry Requirements Fees Testimonials

Course Description

Enhance your knowledge of management in the hospitality industry, learning the skills to become a qualified cook, commis chef, manager or owner operator.

Expand your cookery skills through training across a range of cuisines and techniques, preparing you for a career with global potential.

With this course, you'll gain an in-depth understanding of kitchen management, finance management and team management to prepare you for a leadership role at any food establishment or culinary institution.

The Angliss Experience

Opportunities may be available to go on an international study tour exploring global cooking trends
Watch and learn in masterclasses with our leading teaching experts and showcase your new skills in our state-of-the-art training facilities.
Take part in cooking competitions and enhance your skills and network with other emerging stars
Be part of our Great Chefs program where you get to work alongside some of Australia's most recognized chefs
Students may have the opportunity to be involved in iconic Melbourne events like the Melbourne Food and Wine Festival and the Formula 1 (Melbourne students only)
Learn from industry leaders and gain valuable insights into working as a chef

Get an in-demand qualification without long-term debt with Free TAFE. This course is available with $0 tuition for eligible students. Check your eligibility today.

COURSE DETAILS

Course Code

SIT40521

Course Level

Certificate IV

Course Intake

February, April, July and September

Duration

1.5 years full-time

Campus

Melbourne

Sydney

Course Mode

Full-time

Course Hours

20-25 per week

Course Structure

Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.

In addition to this program the unit SITHCCC043 - Work Effectively as a Cook requires safely and hygienically prepare, cook and present menu items for a minimum of 48 complete food service periods that could cover:

Breakfast
Lunch
Dinner

Stage 1

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

SITHCCC037Prepare seafood dishes

SITXFSA005Use hygienic practices for food safety

SITXINV006Receive, store and maintain stock

SITXHRM007Coach others in job skills (elective)

SITHCCC025Prepare and present sandwiches (elective)

SITHCCC039Produce pates and terrines (elective)

SITXFSA006Participate in safe food handling practices

Stage 2

SITHCCC041Produce cakes, pastries and breads

SITHCCC042Prepare food to meet special dietary requirements

SITHCCC043Work effectively as a cook

SITHKOP010Plan and cost recipes

SITHPAT016Produce desserts

SITHCCC040Prepare and serve cheese (elective)

SITHCCC036Prepare meat dishes

Stage 3

SITHCCC032Produce cook-chill and cook-freeze foods (elective)

SITHKOP013Plan cooking operations

SITHKOP012Develop recipes for special dietary requirements

SITHKOP015Design and cost menus

SITXFIN009Manage finances within a budget

SITXFSA008Develop and implement a food safety program

SITXHRM009Lead and manage people

SITXMGT004Monitor work operations

SITXWHS007Implement and monitor work health and safety practices

SITXHRM008Roster staff

SITXCOM010Manage conflict

SITXCCS014Provide service to customers (elective)

what our graduates say

Setting students and alumni for success

"I worked at The European with Ian Curley and then at Sunda using the skills I learnt during my training at Angliss. All my training has played a part in my career. From the basic knife skills which were taught in the first term to developing a business have all been invaluable lessons"

Photo credit: Jana Langhorst.

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Certificate IV in Kitchen Management (SIT40521)