Certificate IV in Kitchen Management - SIT40521
William Angliss Institute, TAFE VIC
Type of institution: TAFE Institute
Level: Vocational Education and Training (VET)
CRICOS: 01505M
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 skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Subjects
- Lead diversity and inclusion
- Identify hazards, assess and control safety risks
- Prepare appetisers and salads
- Produce cook-chill and cook-freeze foods
- Plan and cost recipes
- Prepare food to meet special dietary requirements
- Manage conflict
- Provide responsible service of alcohol
- Produce pates and terrines
- Prepare dishes using basic methods of cookery
- Provide table service of food and beverage
- Prepare Asian salads
- Prepare Asian appetisers and snacks
- Prepare and serve espresso coffee
- Prepare Asian sauces, dips and accompaniments
- Prepare seafood dishes
- Plan catering for events or functions
- Provide service to customers
- Design and cost menus
- Purchase goods
- Prepare and model marzipan
- Roster staff
- Prepare poultry dishes
- Produce chocolate confectionery
- Maintain ethical and professional standards when using social media and online platforms
- Work effectively as a cook
- Prepare vegetarian and vegan dishes
- Prepare specialised food items
- Plan cooking operations
- Package prepared foodstuffs
- Re-thermalise chilled and frozen foods
- Develop recipes for special dietary requirements
- Prepare dim sum
- Prepare vegetable, fruit, eggs and farinaceous dishes
- Interpret financial information
- Receive, store and maintain stock
- Use food preparation equipment
- Implement and monitor work health and safety practices
- Prepare Asian cooked dishes
- Produce yeast-based bakery products
- Lead and manage people
- Produce cakes, pastries and breads
- Prepare and serve cheese
- Prepare Asian desserts
- Prepare stocks, sauces and soups
- Develop and implement a food safety program
- Prepare meat dishes
- Use hygienic practices for food safety
- Monitor work operations
- Design and produce sweet showpieces
- Produce specialised cakes
- Prepare Asian stocks and soups
- Recruit, select and induct staff
- Provide First Aid
- Manage risk to organisational reputation in an online setting
- Produce and serve food for buffets
- Develop and manage social media and online strategies
- Control stock
- Participate in safe food handling practices
- Operate a bar
- Produce desserts
- Use social media and online tools
- Plan and implement service of buffets
- Model sugar-based decorations
- Produce petits fours
- Enhance customer service experiences
- Transport and store food
- Prepare Asian rice and noodles
- Serve food and beverage
- Manage finances within a budget
Study information
| Campus | Fees | Mid year intake | Attendance |
|---|---|---|---|
| Melbourne | International: $31,500 | No |
|
| Sydney | International: $26,550 | No |
|
Fee comments
Campuses: Melbourne, Sydney.
Additional costs cover materials, uniform, equipment and student services fees.
