Kitchen Management (SIT40521)
Certificate IV in
Kitchen Management
CRICOS Course Code: 114129B
(Certificate IV)
Certificate IV in Kitchen Management prepares students to lead kitchen operations in hospitality settings. Skills include menu planning, food safety, inventory control, and staff management. Graduates can pursue roles like kitchen manager or head chef.
Applying to Times International College
Detail About How To Apply
This qualification reflects the role of chefs and 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. This qualification provides a pathway to work in organizations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops or to run a small business in these sectors. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
Comprehensive education services academic excellence and personal growth.
Serves as an international hub for global collaboration for academic enrichment.
Upon completion of the Certificate IV in Kitchen Management, individuals can advance to the Diploma of Hospitality Management or other relevant Diploma qualifications.
To provide a progressive learning environment.
Things To Know First
As a registered training organisation (RTO), the Institute operates within the Vocational Education and Training Quality Framework (VETQF) and the Australian Qualifications Framework (AQF) delivering nationally
- Complete and current policies
- Procedures and fees
- Eligibility and documentation
- Accommodation
Where to submit necessary documents?
Necessary documents can be submitted directly to the college admissions office.
The Application Process
1
PATHWAYS
Learners who complete this qualification may progress into further studies such as:
Diploma of Hospitality Management
2
DURATION
24 weeks of delivery is inclusive of 4 weeks holiday breaks. (Classroom sessions of 20 hours per week.)
3
TYPE OF STUDY
Times International College seamlessly integrates online and offline learning, fostering a dynamic blended classroom environment for holistic education.
4
ASSESSMENT
Assessment methods may include:
Stimulated Practical Assesments
Written Assignments
Workplace activities
5
Payment of Fees
Payment of fees includes course fees of $4000 application fees of $250 and additional charges such as deferment fee, RPL fees per unit, and certificate re-issue fees. Other costs may apply for services like airport pick-up and student photocopying.
| Unit Code | Description |
|---|---|
| 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 |
| 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 |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practice |
| Unit Code | Description |
|---|---|
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC039 | Produce pates and terrines |
| BSBSUS211 | Participate in sustainable work practices |
| SITXINV007 | Purchase goods |
| BSBCMM411 | Make presentations |
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
Minimum age of 18 years and above
Satisfactory completion of the equivalent of Australian Year 11 or higher. An English proficiency score is required as follows:| IELTS (General or Academic) overall | PTE Academic | TOEFL PB | TOEFL IBT | CAE Scale | ELICOS (General English) |
|---|---|---|---|---|---|
| 6.0 | 51-57 | 546 | 60-78 | 169 | n/a |
- Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States.
- Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or successfully completed substantial components (50% or more units according to the training package) Certificate II or higher level qualification, from the Australian Qualifications Framework on a student visa.
- Applicants originating from students visa assessment levels 1 and 2 countries without the required IELTS or equivalent score must undertake the Language, Literacy and Numeracy (LLN) test. For further information on student visa assessment levels visit Department of Home Affairs’ website at www.homeaffairs.gov.au.
Complete the Language, Literacy and Numeracy (LLN) test prior to the commencement of the course.
Onshore International Students
Complete the Pre-Training Review which aims to identify training needs through questions on previous education or training, relevance of the courses to learner and relevant experience.
Offshore International Students
Complete the Pre-Training Review which aims to identify training needs through questions on previous education or training, relevance of the courses to learner and relevant experience. This will be conducted either via video call (e.g. Skype) or phone call to the prospective learner.
Other Conditions
Students required to invest on average 4 hours a week of guided learning during the training weeks and does not include the term breaks.
| Description | Fee |
|---|---|
| Course Fees | $6000 |
| Deferment Fee | $100 |
| Application Fees | $300 |
| RPL Fees (per unit) | $150 |
| Certificate Re-issue Fees | $50 |
| Material Fees | $1500 |
| Change of CoE | $100 |
| Unit Repeat cost | $350 |
| Re-assessment | $350 |
| Replacement Student ID | $15 |
| Credit Transfer | $0 |
| Student Photocopying (per page) | $0 |
| Airport pick-up | $100 |
Note: Please refer student handbook and refund policy for further information
