Certificate IV in Kitchen Management learners are international students who are:
• Seeking to pursue or further a career in kitchen management
• Seeking to enter a new industry sector
• Seeking a pathway to higher level qualifications.
Characteristics of the target group are as follows:
International students from various countries who are seeking to develop their skills and knowledge in commercial cookery to further their career prospects or study pathways.
Typically, these students will not have any work experience and are between 18 – 35 years.
Students may be onshore students currently based in Australia or offshore students applying from overseas. Most students speak English as a second language and must satisfy English language proficiency in order to successfully enrol into the course.
Credit and/or RPL can be provided for those with existing skills and knowledge allowing such students to complete the course in a shorter timeframe.

There are a total of 33 units to complete the course, which include 27 core units and 6 elective units. Below are some of the units included in this course:

Core Units

• 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, egg and farinaceous dishes
• SITHCCC031* Prepare vegetarian and vegan dishes
• SITHCCC035* Prepare poultry dishes
• SITHCCC036* Prepare meat dishes
• SITHCCC037* Prepare seafood dishes
• SITHCCC041* Produce cakes, pastries and breads
• SITHCCC042* Prepare food to meet special dietary requirements
• SITHCCC043 Work effectively as a cook
• SITHKOP010 Plan and cost recipes
• SITHKOP012* Develop recipes for special dietary requirements
• SITHKOP013* Plan cooking operations
• SITHKOP015* Design and cost menus
• SITHPAT016* Produce desserts
• SITXCOM010 Manage conflict
• SITXFIN009 Manage finances within a budget
• SITXFSA005 Use hygienic practices for food safety
• SITXFSA006 Participate in safe food handling practices
• SITXFSA008* Develop and implement a food safety program
• SITXHRM008 Roster staff
• SITXHRM009 Lead and manage people
• SITXINV006* Receive, store and maintain stock
• SITXMGTO004 Monitor work operations
• SITXWHS007 Implement and monitor work health and safety practices

Elective Units

• SITHCCC040* Prepare and serve cheese Participate in
• BSBSUS211 sustainable work practices
• SITXCOM007 Show social and cultural sensitivity
• SITXCCS015 Enhance customer service experiences
• SITHCCC039* Produce pates and terrines
• SITHCCC026 Package prepared foodstuffs

For international students, check that the student satisfies the entry requirements specified for English language proficiency.

Generally, international students are required to demonstrate English language proficiency through evidence of:
an IELTS* score of 6.0 (test results must be no more than 2 years old);
or having been educated for at least 5 years in an English-speaking country;
or having completed at least a Certificate III level or IV course in an Australian RTO within the last 2 years;
or completion of another English Language Test such as PTE and TOEFL (results should also be no more than 2 years old).

Scores should be checked to ensure equivalence to IELTS 6.0 as required using the following websites:

https://ielts.org/organisations/ielts-for-organisations/compare-ielts

For international students, check that the student satisfies the entry requirements specified for numeracy skills.

• Material Fees: AUD $1,450
  
• Enrolment Fees: AUD $300
  
• Tuition Fees: AUD $22,400

• Chef
• Chef de Partie
• Caterer