Certificate IV in Kitchen Management empowers culinary professionals with advanced skills in kitchen operations and leadership. This course delves into strategic planning, financial management, and team supervision, preparing graduates for managerial roles in hospitality establishments. Gain expertise in menu development, procurement, and compliance, ensuring excellence in kitchen management practices.

• Kitchen Manager
• Head Chef
• Food and Beverage Manager
• Executive Chef

This program is delivered in the classroom (face to face) and in Spring Hill college training kitchen.

Springhill college students must:

• Be at least 18 years of age before commencement of course.
• Have completed Year 12 or equivalent.
• Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
  • Educated for 5 years in an English-speaking country; or
  • Successful completion of an English Placement Test
  • Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher-level qualification, from the Australian Qualifications Framework.
  • Pre-entry Oxford Placement Test of result no less than B2 with no category lower than B1.

*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.

*Other English proficiency documentation or test reports will be reviewed as per Australian Government Department of Human Affairs https://immi.homeaffairs.gov.au/help-support/meeting-our-requirements/english-language/functional-english/

This qualification will be delivered over 78 weeks.

• Core – SITHCCC023 Use food preparation equipment
• Core – SITHCCC027 Prepare dishes using basic methods of cookery
• Core – SITHCCC028 Prepare appetisers and salads
• Core – SITHCCC029 Prepare stocks, sauces and soups
• Core – SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
• Core – SITHCCC031 Prepare vegetarian and vegan dishes
• Core – SITHCCC035 Prepare poultry dishes
• Core – SITHCCC036 Prepare meat dishes
• Core – SITHCCC037 Prepare seafood dishes
• Core – SITHCCC042 Prepare food to meet special dietary requirements
• Core – SITHCCC043 Work effectively as a cook -100
• Core – SITHKOP010 Plan and cost recipes
• Core – SITHKOP012 Develop recipes for special dietary requirements
• Core – SITHKOP013 Plan cooking operations
• Core – SITHKOP015 Design and cost menus
• Core – SITHPAT016 Produce desserts
• Core – SITXCOM010 Manage conflict
• Core – SITXFIN009 Manage finances within a budget
• Core – SITXFSA005 Use hygienic practices for food safety
• Core – SITXFSA006 Participate in safe food handling practices
• Core – SITXFSA008 Develop and implement a food safety program
• Core – SITXHRM008 Roster staff
• Core – SITXHRM009 Lead and manage people
• Core – SITXINV006 Receive, store and maintain stock
• Core – SITXMGT004 Monitor work operations
• Core – SITXWHS007 Implement and monitor work health and safety practices
• Elective – SITXWHS006 Identify hazards, assess and control safety risks
• Elective – SITHCCC025 Prepare and Present Sandwiches
• Elective – SITXINV007 Purchase Goods
• Elective – SITHCCC026* Package prepared foodstuffs
• Elective – SITXFSA007* Transport and Store Food
• Elective – SITHCCC040* Prepare and serve cheese

Total fee $14500