94 Weeks
SIT40521 – Certificate IV In Kitchen Management
Domestic
Govt Funded
Overview
This program will enhance your high-end commercial cookery skills or elevate your existing career if you’re an experienced cook or chef. It equips you with the necessary expertise to excel in roles like a chef, chef de partie, or sous chef, providing the capacity to lead effectively within a kitchen. Through this course, you’ll refine your culinary skills while also gaining essential management and financial competencies crucial for success. The curriculum covers the organisation of a professional kitchen, from menu selection and preparation to execution using various techniques.
To find out more about Skilling South Australia or to check your eligibility, please visit the Skilling SA Website
Duration
94 Weeks
Study Mode and Assessment Methods
The course employs a hybrid learning model, combining on-campus and online classes, with a majority conducted in person. Attending both online and on-campus sessions is imperative for completing the course. Practical assessments will be conducted in a Salford Campus commercial kitchen on-campus.
Concession Eligibility
Eligibility for government-subsidized training is possible. Click to check your eligibility https://providers.skills.sa.gov.au/subsidised-training-list
Fees are contingent upon enrolled subjects. Salford College retains the right to implement necessary changes. Fee updates will be provided before offers are extended.
Language Learning and Numeracy Skills
Strong communication, interpersonal, and numerical skills are highly recommended. A customer-centric approach and the ability to interact effectively with diverse individuals are crucial. Practical skills in hospitality encompass working with food, beverages, including alcoholic drinks. This course emphasises practical industry knowledge essential for a career as a hospitality manager.
Vocational Placements
To fulfil the course requirements, participants must complete up to 180 hours of vocational placement in a setting relevant to the industry.
Eligibility for government-subsidized training is possible. Subsidized training might necessitate applicants to undergo a Core Skills Profile Assessment (CSPA).
Fees
Eligibility for government-subsidized training is possible. Click to check your eligibility https://providers.skills.sa.gov.au/subsidised-training-list
Fees are contingent upon enrolled subjects. Salford College retains the right to implement necessary changes. Fee updates will be provided before offers are extended.
Traineeship Contribution Fee – $750
Non – Tuition Fee comes to $1 and the details are given below:
Estimated Total Fee – $14,676
To know about our promotional discounts/government subsidised training cost, please fill the form below so we can send the latest offers to your email.
Pathways
After achieving SIT40521 Certificate IV in Kitchen Management, individuals can proceed to SIT50422 Diploma of Hospitality Management.
Click here for more information about pathways with Universities
Course Structure
There are 33 units in this qualification, of which 27 are core units, and 6 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace.
Please note that there would be a break between courses to cater for the next available intake date.
Please note that there would be a break between courses to cater for the next available intake date
| Unit Code | Unit Name | Core/Elective |
|---|---|---|
| SITHKOP015* | Design and cost menus | Core |
| SITXFSA008* | Develop and implement a food safety program | Core |
| SITHKOP012* | Develop recipes for special dietary requirements | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITHCCC026* | Package prepared foodstuffs | Elective |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHKOP011* | Plan and implement service of buffets | Elective |
| SITHKOP013* | Plan cooking operations | Core |
| SITHFAB025* | Prepare and serve espresso coffee | Elective |
| SITHCCC028* | Prepare appetisers and salads | Core |
| SITHCCC040 | Prepare and serve cheese | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC042** | Prepare food to meet special dietary requirements | Core |
| SITHCCC036* | Prepare meat dishes | Core |
| SITHCCC035* | Prepare poultry dishes | Core |
| SITHCCC037* | Prepare seafood dishes | Core |
| SITHCCC029* | Prepare stocks, sauces and soups | Core |
| SITHCCC030 ** | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031* | Prepare vegetarian and vegan dishes | Core |
| SITHCCC038** | Produce and serve food for buffets | Elective |
| SITHCCC041* | Produce cakes, pastries and breads | Core |
| SITHPAT016* | Produce desserts | Core |
| SITHFAB021 | Provide responsible service of alcohol | Elective |
| SITXINV006* | Receive, store and maintain stock | Core |
| SITXHRM008 | Roster staff | Core |
| SITHCCC023 | Use food preparation equipment | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITHCCC043* | Work effectively as a cook | Core |
| Pre-requisite Unit** | ||
| Unit Code | Unit Title | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | |
| SITXFSA005 | Use hygienic practices for food safety | |
| Pre-requisite Unit* | ||
| Unit Code | Unit Title | |
| SITXFSA005 | Use hygienic practices for food safety | |
| test |
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