SIT40521 Certificate IV in Kitchen Management
Description
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.
Course Requirements
Unit Code | Unit Name |
---|---|
SITXFSA001 | Use hygienic practices for food safety |
SITXFSA002 | Participate in safe food handling practices |
SITXINV002 | Maintain the quality of perishable items |
SITHCCC001 | Use food preparation equipment |
SITHCCC005 | Prepare dishes using basic methods of cookery |
SITHCCC018 | Prepare food to meet special dietary requirements |
SITXHRM001 | Coach others in job skills |
SITHCCC007 | Prepare stocks, sauces and soups |
SITHCCC012 | Prepare poultry dishes |
SITHCCC013 | Prepare seafood dishes |
SITHCCC006 | Prepare appetisers and salads |
SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
SITHCCC014 | Prepare meat dishes |
SITHCCC019 | Produce cakes, pastries and breads |
SITHPAT006 | Produce desserts |
SITHKOP004 | Develop menus for special dietary requirements |
SITHKOP002 | Plan and cost basic menus |
SITHCCC020 | Work effectively as a cook |
BSBTWK501 | Manage diversity in the workplace |
BSBSUS411 | Implement and monitor environmentally sustainable work practices |
SITHKOP005 | Coordinate cooking operations |
SITXCOM005 | Manage conflict |
SITXFIN003 | Manage finances within a budget |
SITXHRM003 | Lead and manage people |
SITXMGT001 | Monitor work operations |
SITXWHS003 | Implement and monitor work health and safety practices |
SITXCCS007 | Enhance customer service experiences |
BSBTEC301 | Design and produce business documents |
SITXHRM002 | Roster staff |
SITXINV001 | Receive and store stock |
SITXINV003 | Purchase goods |
SITHIND002 | Source and use information on the hospitality industry |
SITXWHS002 | Identify hazards, assess and control safety risks |
Recognition of Prior Learning (RPL)
Recognition of Prior Learning is the process of formal recognition for skills and knowledge gained through previous learning. You may be eligible for recognition of prior learning for part or all of your intended course, based on your previous experiences and learning. For further information refer to www.coe.vic.edu.au
Prerequisite Requirements
Please contact 03 8638 8900 and info@coe.vic.edu.au for further details.
Fees
Course Fees | $20,750 |
Airport Transfer Fee | $150 |
Enrolment Fee | $250 |
Material Fee | $1500 |
Length of Course
65 study weeks + 13 weeks holidays
Campus
Melbourne & Richmond
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