Certificate IV in Kitchen Management

CRICOS 109625F Course Code SIT40521

Entry IELTS 6.0 or equivalent
Duration
  • Full time
  • 1 Year(s)
Delivery
  • On Campus
Intakes
Fees
  • $18,000
  • Per Year
Campus
  • Glen
  • Waverley

This course is not available for International Students

Overview

The Certificate IV in Kitchen Management will give you the confidence, practical skills and leadership skills to work professionally across a wide range of venues within the hospitality industry. An exciting change to the course is the introduction of a new unit called Prepare vegetarian and vegan dishes, which prepares students for the changing demands of the Australian consumer.

Career Opportunities

  • Chef
  • Chef de Partie

Pathway to further studies

  • SIT40721 Certificate IV in Patisserie
  • SIT50422 Diploma of Hospitality Management.

Studying the Certificate IV in Kitchen Management at Holmesglen

The course is taught through a blend of online, classroom and practical training in Holmesglen's modern commercial kitchens.<p>This course is designed to give students a greater understanding of kitchen management, leadership, financial management and cost control. The course also provides graduates with in-depth knowledge to manage sustainability, WH&S issues, conflict and diversity within the business.<p>Essential skills and knowledge around special dietary requirements will also provide the confidence to manage the future nutritional demands of the consumer.<p>On completing the course, graduates will be well-positioned to find kitchen leadership roles across a wide range of enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, aged and health care facilities. This course also lays the foundations for opening your own business.<p>Holmesglen will also be delivering CV writing and interview workshops to the students to assist with the transition into employment.

Entry Requirements

International learners who are completing a pathway program including Cookery, Diploma of Hospitality Management and Bachelor of Hospitality Management.<br>International learners must have an English language proficiency equivalent to IELTS 6.0 with no score lower than 6.0 for diploma courses. At this level learners have a partial command of the English language, and can cope with overall meaning in most situations, although they are likely to make many mistakes. Learners should be able to handle basic communication in their chosen field of study. Good passes are required at Year 12 or the overseas equivalent. Learners must be at least 18 at the commencement of the course. For equivalent English language tests see <a href="https://immi.homeaffairs.gov.au/visas/getting-a-visa/visa-listing/student-500#Eligibility">https://immi.homeaffairs.gov.au/visas/getting-a-visa/visa-listing/student-500#Eligibility</a>.

Recognition of prior learning

You may be able to reduce the number of units to be studied in your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Holmesglen. Read more about Recognition of Prior Learning, Credits and Advanced Standing.

Course Structure

Timetable

SIT40521 Certificate IV in Kitchen Management consists of 33 units including 27 core units and 6 elective units, delivered over 2 semesters of 18 weeks each, 4.5 days per week approximately 6.5 hours per day on campus for face-to-face delivery. Electives have been chosen based on industry consultation and according to the packaging rules for this qualification. <p>Learners will be required to complete 5 weeks of practical placement in a restaurant/café that is approved by the HCB Teaching Staff. During this 5-week period, learners will complete 20 hours per week of services totalling 100 hours.
Unit code Unit name
SITXFSA005 Use hygienic practices for food safety
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITXFSA006 Participate in safe food handling practices
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC043 Work effectively as a cook
SITHKOP013 Plan cooking operations
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITHKOP010 Plan and cost recipes
SITHKOP015 Design and cost menus
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFSA008 Develop and implement a food safety program
SITHPAT016 Produce desserts
SITHCCC041 Produce cakes, pastries and breads
SITXINV006 Receive, store and maintain stock
SITXHRM008 Roster staff
SITHKOP012 Develop recipes for special dietary requirements
SITXWHS007 Implement and monitor work health and safety practices
Unit code Unit name
SITHCCC038 Produce and serve food for buffets
SITHCCC044 Prepare specialised food items
HLTAID011 Provide First Aid
SITHPAT014 Produce yeast-based bakery products
SITXCCS015 Enhance customer service experiences
SITXFSA007 Transport and store food

Assessment

Assessments are designed to provide learners with opportunities to demonstrate they have attained the required skills and knowledge using a range of practically based activities and tasks, as required by recognised standards.

How to apply

Apply Via Agent

Holmesglen recommends international students apply through one of our accredited student recruitment agents. This will assist you in the preparation of all application documents and ensure that you are well counselled on the Australian Government's Genuine Temporary Entrant (GTE) requirements for International students. Further information of the GTE requirements is available at: https://www.homeaffairs.gov.au.

To find out more, visit How to Apply for International Students.

If you have further questions about your application, please contact our International Centre:

T: 03 9564 1703

E: intl@holmesglen.edu.au

Visit How to Apply for more information on the application process.

Recruitment

Holmesglen may engage third parties to recruit students on behalf of the institute. Third party recruiters receive a commission and this will not impact on your fees.

Find out more about your rights and obligations as a student and the services we provide at Holmesglen.

Outcomes

Qualification and Recognition

Once completed learners will be awarded SIT40521 Certificate IV in Kitchen Management.

Industry Connections

Fees

Tuition fees GST exempt Cost
International Fee $18,000 Per Year
Mandatory Non-Tuition Fees Cost
Materials fee $1,000 Per Course
Activities fee $110 Per Course

Additional Course Cost

Cooks Uniform $205 <br>Toolkit (from) $350 <br>Non-slip shoes (from) $60 <br>Paddock to plate Excursion (optional) $300

An additional administration fee may apply where the application is submitted directly to Holmesglen and not through a Holmesglen-approved education agent.

Tuition Fee Protection Service

The Tuition Protection Service (TPS) is an initiative of the Australian Government to assist international students whose education providers are unable to fully deliver their course of study for which tuition fees are paid. Read more about the TPS

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