Certificate IV in
Kitchen Management
The purpose of this course is to develop a wide range of cookery skills in individuals that are intending to become a commercial cook.
National Code : SIT40521
CRICOS Course Code : 111745B
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WHAT IS THESE COURSE ABOUT?
International Accreditation:
These programs are recognized under the Australian Qualifications Framework (AQF), so your certification will be internationally accredited.
Hands-on Learning:
You’ll learn from experienced instructors in a
hands-on environment with top-quality equipment.
hands-on environment with top-quality equipment.
Stay Current:
You’ll stay up to date with the latest global food trends, so you’ll always be ahead of the game.
Comprehensive Curriculum:
The course covers a variety of five-star international cuisines, blending theory with plenty of practical kitchen time, following the same high standards as in Australia.
Professional Kitchen Experience:
You’ll be learning in a professional kitchen and becoming familiar with kitchen processes by working directly with expert chefs and industry professionals.
Career Opportunities:
Whether you want to become a chef, run your own restaurant, or start a food business, this program gives you the skills and experience to turn your passion into a career.
WHAT CAN YOU EXPECT TO LEARN?
- 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, eggs and farinaceous dishes
- SITHCCC035 Prepare poultry dishes
- SITHCCC037 Prepare seafood dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHCCC041 Produce cakes, pastries and breads
- SITHCCC043 Work eectively as a cook
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHCCC038 Produce and serve food for buets
- SITHCCC039 Produce pates and terrines
- SITHKOP010 Plan and cost recipes
- SITHKOP011 Plan and implement service of buets
- SITHKOP012 Develop recipes for special dietary requirements
- SITHKOP013 Plan cooking operations
- SITHKOP015 Design and cost menus
- SITHPAT016 Produce desserts
- SITXCOM010 Manage conflict
- SITXCCS015 Enhance customer service experiences
- SITXCCS016 Develop and manage quality customer service practices
- SITXFIN009 Manage nances within a budget
- SITXFIN010 Prepare and monitor budgets
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXFSA008 Develop and implement a food safety program
- SITXHRM008 Roster sta
- SITXHRM009 Lead and manage people
- SITXINV006 Receive, store and maintain stock
- SITXINV007 Purchase goods
- SITXINV008 Control stock
- SITXMGT004 Monitor work operations
- SITXMGT005 Establish and conduct business relationships
- SITXGLC002 Identify and manage legal risks and comply with law
- SITXWHS006 Identify hazards, assess and control safety risks
- SITXWHS007 Implement and monitor work health and safetypractices
Types of stocks, sauces, and soups
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Types of French desserts
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Types of baked cakes and breads
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