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.
• Knowledge of common computing terms and word processing.
• Completion of LLND assessment prior to enrolment (not necessarily a barrier to entry)
• Have an IELTS* overall score of 6.0 (test results must be no more than 2 years old) or PTE – Overall No lower than 50, with each no lower than 42 or CAE 169 or Pre-entry Oxford Placement Test of result no less than B2 with no category lower than B1.

This qualification will be delivered over 78 weeks.

• Core – SITXFSA005 Use hygienic practices for food safety
• Core – SITXFSA006 Participate in safe food handling practices
• Core – SITHCCC023* Use food preparation equipment
• Core – SITHCCC027* Prepare dishes using basic methods of cookery
• Core – SITXINV006* Receive, store and maintain stock
• Core – SITXHRM008 Roster staff
• Core – SITHCCC029* Prepare stocks, sauces and soups
• Core – SITHCCC028* Prepare appetisers and salads
• Core – SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous 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 – SITXHRM009 Lead and manage people
• Core – SITXCOM010 Manage conflict
• Core – SITHCCC031* Prepare vegetarian and vegan dishes
• Core – SITHCCC041 Produce cakes, pastries and breads
• Core – SITHPAT016* Produce desserts
• Core – SITHKOP010 Plan and cost recipes
• Core – SITHCCC043* Work effectively as a cook
• Core – SITXMGT004 Monitor work operations
• Core – SITHKOP012* Develop recipes for special dietary requirements
• Core – SITXFIN009 Manage finances within a budget
• Core – SITXWHS007 Implement and monitor work health and safety practices
• Core – SITXFSA008 Develop and implement food safety programme
• Core – SITHKOP013* Plan cooking operations
• Core – SITHKOP015* Design and cost menus
• Elective – SITXWHS006 Identify hazards, assess and control safety risks
• Elective – SITXINV007 Purchase goods
• Elective – SITXWHS005 Participate in safe work practices
• Elective – SITXHRM007 Coach others in job skills
• Elective – SITHCCC026 Package prepared foodstuffs
• Elective – SITHCCC040* Prepare and serve cheese

Total fee $14500