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William Angliss Institute

Certificate IV in Kitchen Management

  • Certificate

Build on your Certificate III in Commercial Cookery (SIT30821). Enhance your knowledge of management in the hospitality industry, learning the skills to become a qualified cook, commis chef, manager or owner operator.

Key details

Degree Type
Certificate
Duration
1.5 years full-time
Course Code
SIT40521, 109638A
Study Mode
In person
Intake Months
Feb, May, Jul, Sep
Domestic Fees
$9,323 total
International Fees
$31,500 total

About this course

Course Description

Build on your Certificate III in Commercial Cookery (SIT30821). Enhance your knowledge of management in the hospitality industry, learning the skills to become a qualified cook, commis chef, manager or owner operator.

Expand your cookery skills through training across a range of cuisines and techniques, preparing you for a career with global potential.

With this course, you'll gain an in-depth understanding of kitchen management, finance management and team management to prepare you for a leadership role at any food establishment or culinary institution.

Entry requirements

Selection Requirements

Pre-Training Review

  1. A Literacy, Language and Numeracy assessment – which should take between 30-60 minutes.
  2. Proof of ID
  3. Pre-Training Review Form - This is not a test – it is a government requirement you must complete before we can offer you a place. It allows us to understand why you would like to study your course and what your careers goals are. We can also ensure that you enrol in the course that is the best fit for you.

Study locations

Melbourne

Sydney

Course structure

Course Structure

Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.

In addition to this program the unit SITHCCC043 - Work Effectively as a Cook requires safely and hygienically prepare, cook and present menu items for a minimum of 48 complete food service periods that could cover:

  • Breakfast
  • Lunch
  • Dinner

In order to complete this course 33 units must be completed - 27 core units, and 6 electives.

Stage 1

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
SITXFSA005 Use hygienic practices for food safety
SITXINV006 Receive, store and maintain stock
SITXHRM007 Coach others in job skills (elective)
SITHCCC025 Prepare and present sandwiches (elective)

Stage 2

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
SITHPAT016 Produce desserts
SITXFSA006 Participate in safe food handling practices
SITHCCC039 Produce pates and terrines (elective)
SITHCCC040 Prepare and serve cheese (elective)

Stage 3

SITHCCC032 Produce cook-chill and cook-freeze foods (elective)
SITHKOP013 Plan cooking operations
SITHKOP012 Develop recipes for special dietary requirements
SITHKOP015 Design and cost menus
SITXFIN009 Manage finances within a budget
SITXFSA008 Develop and implement a food safety program
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
SITXHRM008 Roster staff
SITXCOM010 Manage conflict
SITXCCS014 Provide service to customers (elective)
 

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