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SIT40521 Certificate IV in Kitchen Management

Free TAFE Cookery

Course description

Are you an experienced industry professional looking for more than a standard cook’s qualification or dreaming of managing a professional kitchen? This course will equip you with the skills for both! 

You will learn all facets of organising a professional kitchen, including selection, preparation, executing and cooking different menus and techniques. You will cover hygiene and safety procedures, staffing, environmental considerations, seasonal produce, quality control, stock control, bulk cooking, catering revenue and costs, finance, leadership, management and human resources. You will also have the opportunity to practice the skills learnt to run a series of live events both on campus and externally. You will take part in local foraging excursions, meet with primary producers and local business owners and learn from our highly skilled industry professionals. 

Possible career outcomes

  • Chef 
  • Chef de partie 
  • Kitchen Manager  

Applications & attendance

Applications for this course are not currently open.

Please contact customer service on 52250538 during business hours to discuss upcoming intake dates.

Intake
Please contact Customer Service on 5225 0800 to discuss upcoming intakes.

 

Students may need to complete some self-paced learning and assessment activities outside class time. This will be different for each course and will depend on a student’s level of skill and experience.

Class days and times in the above table are indicative. Prior to course commencement, changes may be necessary. Follow the link for more information on Attendance mode definitions. When you submit your application, please make sure you answer all the questions. Only successful applicants with complete applications will receive an offer. We issue offers as soon as possible. Follow the link for more information on Offer timing.

Many courses have limited places and high demand. We may close an intake before the date above. We recommend you apply early. If student numbers are insufficient we may cancel an intake or a course.

  • Applicants are expected to have literacy and numeracy skills at Year 11 or Year 12 or Australian Core Skills Framework Level 3.

  • Applicants must hold a current Certificate III Commercial Cookery or hold relevant qualifications or units of competency. Applicants who do not hold these qualifications will need to complete these units prior to course commencement.
  • You must reside in Victoria to access Victorian Government Subsidised Fees and any incentive such as Free TAFE. Full fees apply to all non-Victorian residents.

Pre-training review

Each student must complete a pre-training review as part of their application. The outcome of your pre-training review assists our teachers and trainers to better understand your capabilities prior to training and enables you to be matched to the right program. Your literacy and numeracy skills will be evaluated and you may be required to undertake a separate assessment. Follow this link for more information about literacy and numeracy skills .

Personal Learning Requirements

There are personal learning requirements for each qualification at The Gordon. These are essential personal capabilities and skills required to successfully complete the course and be ready to work in the industry.

Please review the requirements here and consider any challenges you may have in meeting them. When applying for your course, please let us know what support you may need.

Selection mode

Core Units Code Hours
Design and cost menus SITHKOP015 30
Develop and implement a food safety program SITXFSA008 50
Develop recipes for special dietary requirements SITHKOP012 25
Implement and monitor work health and safety practices SITXWHS007 30
Lead and manage people SITXHRM009 60
Manage conflict SITXCOM010 20
Manage finances within a budget SITXFIN009 30
Monitor work operations SITXMGT004 20
Participate in safe food handling practices SITXFSA006 40
Plan and cost recipes SITHKOP010 40
Plan cooking operations SITHKOP013 100
Prepare appetisers and salads SITHCCC028 25
Prepare dishes using basic methods of cookery SITHCCC027 45
Prepare food to meet special dietary requirements SITHCCC042 75
Prepare meat dishes SITHCCC036 55
Prepare poultry dishes SITHCCC035 35
Prepare seafood dishes SITHCCC037 35
Prepare stocks sauces and soups SITHCCC029 35
Prepare vegetable fruit eggs and farinaceous dishes SITHCCC030 50
Prepare vegetarian and vegan dishes SITHCCC031 40
Produce cakes pastries and breads SITHCCC041 55
Produce desserts SITHPAT016 100
Receive store and maintain stock SITXINV006 20
Roster staff SITXHRM008 30
Use food preparation equipment SITHCCC023 25
Use hygienic practices for food safety SITXFSA005 15
Work effectively as a cook SITHCCC043 100
Elective Units Code Hours
Identify hazards assess and control safety risks SITXWHS006 30
Lead diversity and inclusion BSBTWK501 60
Plan catering for events or functions SITHKOP014 40
Prepare specialised food items SITHCCC044 60
Produce cook-chill and cook-freeze foods SITHCCC032 70
Show social and cultural sensitivity SITXCOM007 20

 

Please note that the listed electives are delivered by The Gordon but you may not need to complete all of these units to successfully complete this qualification. If you have previously completed any of the units of competency relevant to this course, you may be eligible for Credit Transfer (CT). Any previous relevant experience may qualify you for Recognition of Prior Learning (RPL). Find out more about CT or RPL here.

Assessment is based on:

  • ​Questioning
  • Observations and practical demonstrations 
  • ​Portfolio (work samples)
  • Product (reports, projects, role plays etc) 

This course is eligible for Free TAFE!

Eligible Victorian students who elect to use their Free TAFE opportunity will not incur any tuition fees. Material and resources fees still apply. Follow the link for further information and to check the eligibility criteria.

FeesRateUnitIndicative Course HoursIndicative Tuition Payable by StudentMax. Indicative Government Subsidy Total
Concession Tuition AUD $1.96 per hour 675 AUD $1,323.00 AUD $20,372.00
Standard Tuition AUD $9.82 per hour 675 AUD $6,628.00 AUD $20,372.00
Full Fee Tuition AUD $18.68 per hour 675 AUD $12,609.00

Add the costs below to your relevant tuition fee

Materials AUD $140.00 Once
Education Levy AUD $101.25
Resources AUD $825.00
Excursion Fees AUD $100.00 Once
Equipment Levy AUD $40.00 Once

 

All fees and charges are correct at time of publication but may change without notice. The student tuition fees are indicative only. Additional fees may apply. Where GST is applicable to any courses or materials, the fee displayed is inclusive of the GST.

Which fee will I pay?

Your fees will be charged according to your eligibility for government funding. For more information, visit our Fees & Payments pages.

Fee help and student loans

VET Student Loans are available for eligible students for tuition fees ONLY.
The current years maximum VET Student Loan Course Cap is $

Payment plans may be available for eligible students who need assistance to manage their fee payments.

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Many Gordon courses offer pathways to higher qualifications within The Gordon and in some cases, to university degrees. Your Gordon course may provide credit points which could reduce further study time. Follow the link to find more information about pathways, or contact Customer Service.

Date published: 28/02/2024 10:01:52 AM
SIT40521-Certificate-IV-in-Kitchen-Management