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SIT40521 Certificate IV in Kitchen Management - International

CRICOS code: 109624G
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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. 

How often do I attend?

Possible career outcomes

  • Chef 
  • Chef de partie 
  • Kitchen Manager  

Applications & attendance

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

 

Note: Students are required to undertake some self-paced learning and assessment activities outside of class time.

Please refer to our key dates and orientation webpage here.

We reserve the right to close course intakes early. Many courses have limited places and high demand. Early applications are recommended. We reserve the right to cancel intakes and courses if there are insufficient student numbers. An application does not guarantee a place in this course.

Academic:

Applicants must have completed the SIT30821 Certificate III in Commercial Cookery.

English:

IELTS Academic overall score of 6.0 with no band below 5.5 (or equivalent) – Equivalents can be found on our English language equivalency page.

*Applicants from specified countries may be exempt from English Language Requirements for admissions purposes. Such students will still need to provide evidence of meeting minimum English requirements for visa purposes. Check the list of exempt countries for more information.

Other requirements:

Applicants applying on a basis of entry other than successful completion of Certificate III in Commercial Cookery from The Gordon may be required to complete one or more prerequisite units which will incur extra unit tuition fee. Further information is provided at the time of enrolment.

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) 

Fees are based on current year and are subject to change for future years. Fees are charged upon course offer and must be paid to obtain the Confirmation of Enrolment (CoE). Contact the international office for detailed information or see fees, payments and refunds. More information.

Total tuition fee:

$8040

Total approx. materials and courses expenses:

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

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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: 16/04/2024 12:01:41 PM
SIT40521-Certificate-IV-in-Kitchen-Management