CRICOS CODE- 115599H
SIT40521 - CERTIFICATE IV IN KITCHEN MANAGEMENT
The Certificate IV in Kitchen Management at Spectrum College provides advanced training in kitchen operations, team leadership, financial management, and event catering. This course combines practical experience with theoretical learning to prepare students for the dynamic environment of kitchen management.
COURSE DURATION
- TOTAL DURATION 78 WEEKS
- STUDY METHOD 60 WEEKS
- HOLIDAYS 18 WEEKS
- DOMESTIC
- INTERNATIONAL
- Sydney: 14 Railway Parade, Burwood NSW 2134
- Dedicated support team
- Flexible payment terms
- Real career outcomes
CAREER OPPORTUNITY
- Head Chef: Lead kitchen operations, manage staff, and ensure high culinary standards in a variety of settings including restaurants, hotels, and catering companies.
- Sous Chef: Assist the head chef in managing kitchen operations, overseeing food preparation, and ensuring quality control in food production.
- Kitchen Manager: Oversee the overall kitchen operations, including inventory management, staff training, and ensuring compliance with health and safety regulations.
KEY BENEFIT OF THIS COURSE
Advanced Culinary Skills: Gain in-depth knowledge and advanced skills in food preparation, cooking techniques, and kitchen management, enhancing your culinary expertise.
Leadership and Management Training: Develop essential leadership and management skills required to effectively lead a kitchen team, manage resources, and ensure operational efficiency.
Industry Recognition: Achieve a nationally recognized qualification that boosts your credibility and employability within the hospitality industry, opening doors to higher-level positions.
EVERYTHING YOU NEED TO KNOW
- Qualification Name: SIT40521 - CERTIFICATE IV IN KITCHEN MANAGEMENT
- Cricos Course Code: 115599H
- Duration: 78 Weeks
| 1 | SITHCCC023* | Use food preparation equipment | Core |
| 2 | SITHCCC027* | Prepare dishes using basic methods of cookery | Core |
| 3 | SITHCCC028* | Prepare appetisers and salads | Core |
| 4 | SITHCCC029* | Prepare stocks, sauces and soups | Core |
| 5 | SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| 6 | SITHCCC031* | Prepare vegetarian and vegan dishes | Core |
| 7 | SITHCCC035* | Prepare poultry dishes | Core |
| 8 | SITHCCC036* | Prepare meat dishes | Core |
| 9 | SITHCCC037* | Prepare seafood dishes | Core |
| 10 | SITHCCC041* | Produce cakes, pastries and breads | Core |
| 11 | SITHCCC042* | Prepare food to meet special dietary requirements | Core |
| 12 | SITHCCC043* | Work effectively as a cook | Core |
| 13 | SITHKOP010 | Plan and cost recipes | Core |
| 14 | SITHKOP012* | Develop recipes for special dietary requirements | Core |
| 15 | SITHKOP013* | Plan cooking operations | Core |
| 16 | SITHKOP015* | Design and cost menus | Core |
| 17 | SITHPAT016* | Produce desserts | Core |
| 18 | SITXCOM010 | Manage conflict | Core |
| 19 | SITXFIN009 | Manage finances within a budget | Core |
| 20 | . SITXFSA005 | Use hygienic practices for food safety | Core |
| 21 | SITXFSA006 | Participate in safe food handling practices | Core |
| 22 | SITXFSA008* | Develop and implement a food safety program | Core |
| 23 | SITXHRM008 | Roster staff | Core |
| 24 | SITXHRM009 | Lead and manage people | Core |
| 25 | SITXINV006* | Receive, store and maintain stock | Core |
| 26 | SITXMGT004 | Monitor work operations | Core |
| 27 | SITXWHS007 | Implement and monitor work health and safety practices | Core |
| 28 | SITHCCC026* | Package prepared foodstuffs | Elective Group A |
| 29 | SITHCCC040* | Prepare and serve cheese | Elective Group A |
| 30 | SITHCCC038* | Produce and serve food for buffets | Elective Group A |
| 31 | SITHFAB021 | Provide responsible service of alcohol | Elective Group D |
| 32 | BSBTWK501 | Lead diversity and inclusion | Elective Group E |
| 33 | SITXWHS006 | Identify hazards, assess and control safety risks | Elective Group E |
Academic Calender
2024
Courses
Main Intake January
Mid Intake February
Main Intake April
Mid Intake
May
Main Intake
July
Mid Intake
August
Main Intake
October
Mid Intake
November
Certificate Iv In Leadership Management
6-Jan-25
10-Feb-25
7-April-25
12-May-25
7-July-25
11-Aug-25
6-Oct-25
10-Nov-25
Diploma Of Leadership And Management
6-Jan-25
10-Feb-25
7-April-25
12-May-25
7-July-25
11-Aug-25
6-Oct-25
10-Nov-25
Advanced Diploma Of Leadership & Management
6-Jan-25
10-Feb-25
7-April-25
12-May-25
7-July-25
11-Aug-25
6-Oct-25
10-Nov-25
Graduate Diploma Of Management (Learning)
6-Jan-25
10-Feb-25
7-April-25
12-May-25
7-July-25
11-Aug-25
6-Oct-25
10-Nov-25
Certificate Iv In Kitchen Management
6-Jan-25
10-Feb-25
7-April-25
12-May-25
7-July-25
11-Aug-25
6-Oct-25
10-Nov-25
Certificate Iv In Patisserie
6-Jan-25
10-Feb-25
7-April-25
12-May-25
7-July-25
11-Aug-25
6-Oct-25
10-Nov-25
Diploma of Hospitality Management
6-Jan-25
10-Feb-25
7-April-25
12-May-25
7-July-25
11-Aug-25
6-Oct-25
10-Nov-25
General English Levels 1 To 6 (Elicos)
6-Jan-25
10-Feb-25
7-April-25
12-May-25
7-July-25
11-Aug-25
6-Oct-25
10-Nov-25
Fees: Please check marketing flyers for the pricelist.
Start Date: Monthly Intakes available. Please enquire with our admission team.
Academic Calender
2024
Fees: Please check marketing flyers for the pricelist.
Start Date: Monthly Intakes available. Please enquire with our admission team.
Enrolment Steps
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