SIT40521 Certificate IV in Kitchen Management

Name: Certificate IV in Kitchen Management
Price: <a href="#fees-and-scholarships">Free TAFE</a> No tuition fees for eligible students AUD

VU course code: SIT40521 | CRICOS: 109628C | Level of study: TAFE

Duration

1.5 years full time

Delivery mode

Face to Face with eLearning

Fees

Free TAFE

No tuition fees for eligible students

Location

Footscray Nicholson

Next start date

03 February 2025

Application closes

17 February 2025

Overview

Enhance your cookery skills and gain an understating of kitchen, operations, people and finance management for hospitality businesses with the Certificate IV in Kitchen Management SIT40521 at Victoria University.

This kitchen-management qualification reflects the role of chefs and cooks who supervise or lead teams. During your study, you'll develop the ability to work independently in a commercial kitchen setting, and learn to solve non-routine problems.

Through a blend of online learning and practical skills development, you will become a competent chef and come to understand management concepts.

You will develop expertise in the following areas:

quality control
stock control
menu planning and costing
finance
human resources
leadership
people and operations management
sustainable work practices
food hygiene, food safety, OHS and first aid
food preparation and presentation.

You'll finish the course prepared to take a role in restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

_{It is important to note that students will be expected to follow standard recipes to prepare meat dishes using each of the following meat items: beef, game (kangaroo, venison, specialty meats), lamb, pork, veal and offal (kidney, liver). Students will be unable to successfully complete units 'SITHCCC036 Prepare meat dishes' without meeting this requirement.}

: 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 organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
: The Footscray Nicholson hospitality training centre includes:
three state-of-the-art commercial kitchens with the latest cooking equipment
two demonstration kitchens
a training bar
VenU: a 150-seat training restaurant.
VenU restaurant was awarded best training restaurant in Victoria at the Restaurant and Catering Awards.
: Domestic students who have successfully completed SIT30821 Certificate III in Commercial Cookery are able to progress to this course.
You will build skills and knowledge for supervisory or team leading roles and receive credit to complete the course in six months full-time study.
All applicants need to apply for this course to be considered for this course progression with credit.

This course is nationally recognised training.

Entry requirements

When assessing your application, we consider your education, work experience, current skills and personal attributes (where relevant).

Applicants for this course will need to meet the entry criteria outlined below. If you don’t meet the entry criteria, you may be able to gain entry by first completing a different course. We call this a ‘pathway’.

You may also be eligible for ‘Recognition of Prior Learning’, which lets you finish your course more quickly when you have gained some of the skills required from past study or work experience.

Entry criteria

Credit & Entry pathways into this course

Victoria University is committed to providing a transparent admissions process. Find out more about how to apply for our courses, and our commitment to admissions transparency. Meeting the minimum admission criteria does not guarantee entry into this course. Past academic performance may be considered.

Course structure

To be awarded SIT40521 Certificate IV in Kitchen Management qualification, 33 units must be completed comprising:

27 core units
6 elective units, of which

- 3 units must be from Group A

- 3 units may be selected from within the SIT40521 Certificate IV in Kitchen Management qualification, elsewhere in the SIT Tourism, Travel and Hospitality Training Package, or other current training package or accredited course.