SIT40521
Hospitality Training Australia in VIC offers Certificate IV in Kitchen Management (SIT40521), a nationally recognised AQF Level 4 qualification. The program runs for 1 year 6 months 2 days. Government subsidised places may be available.
Hospitality Training Australia
Tier 2Private RTO · VIC
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Sourced from government data
This course (or skill set) is subsidised under the Victorian Government's Skills First program. Subsidised places are capped per calendar year and eligibility depends on your residency, age and prior-qualification history. The fee shown reflects the Skills First subsidised rate where known — confirm your eligibility and final fee with the provider.
Hospitality Training Australia offers Certificate IV in Kitchen Management. It runs for 1 year 6 months 2 days in VIC.
The price on this page is what Hospitality Training Australia has published for Certificate IV in Kitchen Management. It may be a local fee, an overseas fee, or a funded amount. Books, exams, and a funded place can cost more, so ask what you would pay.
Hospitality Training Australia has not listed entry rules for Certificate IV in Kitchen Management. Ask them about past study, English, and any interview before you apply.
Use enquire to ask Hospitality Training Australia about start dates, study mode, and how to get into Certificate IV in Kitchen Management.
The study plan includes Use food preparation equipment, Prepare dishes using basic methods of cookery, Prepare appetisers and salads, Prepare stocks, sauces and soups, Prepare vegetable, fruit, eggs and farinaceous dishes, and Prepare vegetarian and vegan dishes. Open a unit to see what it covers.
Occupation this qualification leads to
27 core units · 43 electives available
Each unit is nationally recognised. Open a unit to see what it covers and which other qualifications include it.
Use food preparation equipment
COREPrepare dishes using basic methods of cookery
COREPrepare appetisers and salads
COREPrepare stocks, sauces and soups
COREPrepare vegetable, fruit, eggs and farinaceous dishes
COREPrepare vegetarian and vegan dishes
COREPrepare poultry dishes
COREPrepare meat dishes
COREPrepare seafood dishes
COREProduce cakes, pastries and breads
COREPrepare food to meet special dietary requirements
COREWork effectively as a cook
COREPlan and cost recipes
COREDevelop recipes for special dietary requirements
COREPlan cooking operations
COREDesign and cost menus
COREProduce desserts
COREManage conflict
COREManage finances within a budget
COREUse hygienic practices for food safety
COREParticipate in safe food handling practices
COREDevelop and implement a food safety program
CORERoster staff
CORELead and manage people
COREReceive, store and maintain stock
COREMonitor work operations
COREImplement and monitor work health and safety practices
CORELead diversity and inclusion
ELECTIVEProvide First Aid
ELECTIVEMaintain ethical and professional standards when using social media and online platforms
ELECTIVEUse social media and online tools
ELECTIVEDevelop and manage social media and online strategies
ELECTIVEManage risk to organisational reputation in an online setting
ELECTIVEPrepare Asian appetisers and snacks
ELECTIVEPrepare Asian stocks and soups
ELECTIVEPrepare Asian sauces, dips and accompaniments
ELECTIVEPrepare Asian salads
ELECTIVEPrepare Asian rice and noodles
ELECTIVEPrepare Asian cooked dishes
ELECTIVEPrepare Asian desserts
ELECTIVEPrepare dim sum
ELECTIVEPackage prepared foodstuffs
ELECTIVEProduce cook-chill and cook-freeze foods
ELECTIVERe-thermalise chilled and frozen foods
ELECTIVEProduce and serve food for buffets
ELECTIVEProduce pates and terrines
ELECTIVEPrepare and serve cheese
ELECTIVEPrepare specialised food items
ELECTIVEProvide responsible service of alcohol
ELECTIVEOperate a bar
ELECTIVEPrepare and serve espresso coffee
ELECTIVEServe food and beverage
ELECTIVEProvide table service of food and beverage
ELECTIVEPlan and implement service of buffets
ELECTIVEPlan catering for events or functions
ELECTIVEProduce specialised cakes
ELECTIVEProduce yeast-based bakery products
ELECTIVEProduce petits fours
ELECTIVEPrepare and model marzipan
ELECTIVEProduce chocolate confectionery
ELECTIVEModel sugar-based decorations
ELECTIVEDesign and produce sweet showpieces
ELECTIVEProvide service to customers
ELECTIVEEnhance customer service experiences
ELECTIVEInterpret financial information
ELECTIVETransport and store food
ELECTIVERecruit, select and induct staff
ELECTIVEPurchase goods
ELECTIVEControl stock
ELECTIVEIdentify hazards, assess and control safety risks
ELECTIVE