Certificate III In Commercial Cookery Qualification Course

SIT40521 Certificate IV in Kitchen Management

CTA

SIT40521 – Certificate IV in Kitchen Management

The Cert 4 in Kitchen Management course aims to deliver the technical skills and advanced knowledge that chefs require to manage and lead kitchens. The course covers various commercial kitchen management topics, including preparing dishes, maintaining food safety, costing dishes and menus, kitchen finances, managing conflict, rostering staff and leading people.

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Course Overview

Course at a Glance

Course Duration: From 18 months. If done as an Apprenticeship it can take up to 4 years 

Start Date: You can start anytime. CTA has a rolling intake for this qualification

Study Mode: Blended – predominantly face-to-face and virtual sessions, but some units are delivered via online courses. 

Study Location: Queensland

Course Outcomes: This qualification provides a pathway to work as a

  • Chef de Partie
  • Chef
  • Kitchen Manager
  • Kitchen supervisor

This qualification supersedes and is equivalent to SIT40516 Certificate IV in Commercial Cookery.

 

Unit of Competencies

SIT40521—Certificate IV in Kitchen Management includes 33 units of competency, including 27 core units and 6 elective units.

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, 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 practices

Elective Units:

  • SITHCCC044* – Prepare specialised food items
  • SITXFSA007* – Transport and store food
  • SITHKOP014 – Plan catering for events or functions
  • SITHFAB021 – Provide responsible service of alcohol
  • SITHFAB023* – Operate a bar
  • SITHFAB025* – Prepare and serve espresso coffee
  • SITHFAB027* – Serve food and beverage
  • HLTAID011 – Provide First Aid
  • SITXCCS014 – Provide service to customers
  • SITXCCS015 – Enhance customer service experiences
  • SITXHRM010 – Recruit, select and induct staff
  • SITXINV007 – Purchase goods
  • SITXINV008 – Control stock

Units of competencies marked with an * may require one or more pre-requisites.

The unit SITHCCC043 Work effectively as a cook, requires the student to complete 48 complete service periods in a commercial kitchen, that cover a combination of
Breakfast, lunch and dinner.

You can find additional information about the qualifications on the training.gov.au website here.

 

Qualification Outcomes

You will receive a nationally recognised qualification certificate from CTA Training Specialists upon completion.

If undertaken using User Choice Funding as an Apprentice, you will also receive a completion certificate from the Queensland Government.

 

Study Pathways

Pathways into this Qualification

There are no entry requirements for this qualification. 

No occupation licensing, certification or legislative requirements apply to this course.

Pathways from this Qualification

Upon completing this qualification, you can confidently work as a:

  • Chef de Partie
  • Chef
  • Kitchen Manager
  • Kitchen supervisor

You can also continue to develop your career in hospitality by undertaking one of the following high-level skills.

  • SIT50422 Diploma of Hospitality Management
  • SIT60322 Advanced Diploma of Hospitality Management

 

Credit Transfer/ National Recognition

You can transfer credits to this qualification if you have completed any of the core or elective units of competencies through other RTOs or previous qualifications. CTA does not charge fees for transferring credits.
CTA also offers recognition of prior learning (RPL) for specific units of competencies.

If you would like to know more about our credit transfers and RPLs, please contact us at [email protected]

 

Funding Options

This qualification is available for Department of Employment, Small Business and Training funding for both User Choice and Vet investment.

High Level Skills Funding for Cert 4 in Kitchen Management

You can access Higher Level Skills funding if you meet the following eligibility criteria.

If you have completed a Certificate 3 in Commercial Cookery and:

  • A Queensland resident
  • An Australian citizenship or permanent residency
  • Over 15 years old and no longer at school
  • Currently employed in the tourism and hospitality industry for more than 30 days
  • Have a copy of your Certificate III in Commercial Cookery.

If you have not completed a Certificate 3 in Commercial Cookery but you are:

  • A Queensland resident
  • An Australian citizenship or permanent residency
  • Over 15 years old and no longer at school
  • Currently employed in the tourism and hospitality industry for more than 30 days
  • Have at least three years of cooking experience.

Eligible students are required to contribute to the costs of their training through a co-contribution fee as listed below and may be paid on their behalf by an employer.

Co-Contribution Fees – Full Qualification Co-Contribution Fees – Per unit of competency
Non-Concession Price Concession Price Non-Concession Price Concession Price
SIT40521 Certificate IV in Kitchen Management $799.00 $399.50 $24.21 $21.15

Concessional status applies when:

  • The student holds a Health Care or Pensioner Concession Card issued under Commonwealth law, or is the partner or a dependent of a person who holds a Health Care or Pensioner Concession Card and is named on the card;
  • The student provides CTA with an official form under Commonwealth law confirming that the student, their partner or the person of whom the student is a dependent is entitled to concessions under a Health Care or Pensioner Concession Card;
  • The student is an Aboriginal or Torres Strait Islander;
  • The student has a disability; or
  • The student is an adult prisoner.

User Choice Funding for Cert 4 in Kitchen Management

You can access User Choice Funding if you meet the following criteria:

  • Employed either full time or part time in a kitchen environment
  • Has yet to use User Choice funding for two or more qualifications.

Under User Choice funding a mandatory student contribution fee payable by the employer or apprentice will be charged at $1.60 per nominal hour for units selected on the training plan. If all 33 units of competencies are to be completed, the estimated cost will start from $2,196.80.

To determine if you are eligible for funding for SIT40521—Certificate IV in Kitchen Management, please email us at [email protected]

 

Student Support

CTA Training Specialists has a dedicated team for student support. You can get in touch with the team via the following channels:

 

Interested in undertaking a Cert 4 in Kitchen Management?

Fill out the form below and one of our qualified support staff members will get in touch with you to discuss pathways and funding options.