Certificate IV in Kitchen Management
SIT40521
Sprout Training in SA offers Certificate IV in Kitchen Management (SIT40521), a nationally recognised AQF Level 4 qualification. The program runs for 1 year 6 months 2 days.
Sprout Training
Unclaimed listingPrivate RTO · RTO 45247
4.8(117 reviews)
Course details · domestic students
Government data
- Duration
- 1 year 6 months 2 days
- ATAR requirement
- No ATAR — entry by application
- Qualification level
- AQF Level 4
Course details · international students
Sourced from CRICOS
- International fee
- $21,000 · indicative tuition · excludes OSHC & materials
- CRICOS course code
- 119827B
- Duration
- 1 year 5 months 18 days
- Qualification level
- AQF Level 4
Entry requirements and how you'll study
Sprout Training offers Certificate IV in Kitchen Management. It runs for 1 year 6 months 2 days in SA.
The price on this page is what Sprout Training 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.
Entry requirements
Sprout Training 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 Sprout Training about start dates, study mode, and how to get into Certificate IV in Kitchen Management.
What you'll learn
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.
What you'll learn
27 core units · 43 electives available
Core units
· All core units must be completed- SITHCCC023Use food preparation equipmentCORE
- SITHCCC027Prepare dishes using basic methods of cookeryCORE
- SITHCCC028Prepare appetisers and saladsCORE
- SITHCCC029Prepare stocks, sauces and soupsCORE
- SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishesCORE
- SITHCCC031Prepare vegetarian and vegan dishesCORE
- SITHCCC035Prepare poultry dishesCORE
- SITHCCC036Prepare meat dishesCORE
- SITHCCC037Prepare seafood dishesCORE
- SITHCCC041Produce cakes, pastries and breadsCORE
- SITHCCC042Prepare food to meet special dietary requirementsCORE
- SITHCCC043Work effectively as a cookCORE
- SITHKOP010Plan and cost recipesCORE
- SITHKOP012Develop recipes for special dietary requirementsCORE
- SITHKOP013Plan cooking operationsCORE
- SITHKOP015Design and cost menusCORE
- SITHPAT016Produce dessertsCORE
- SITXCOM010Manage conflictCORE
- SITXFIN009Manage finances within a budgetCORE
- SITXFSA005Use hygienic practices for food safetyCORE
- SITXFSA006Participate in safe food handling practicesCORE
- SITXFSA008Develop and implement a food safety programCORE
- SITXHRM008Roster staffCORE
- SITXHRM009Lead and manage peopleCORE
- SITXINV006Receive, store and maintain stockCORE
- SITXMGT004Monitor work operationsCORE
- SITXWHS007Implement and monitor work health and safety practicesCORE
Group Electives
· select units from this group to complete the qualification- BSBTWK501Lead diversity and inclusionELECTIVE
- HLTAID011Provide First AidELECTIVE
- SIRXOSM002Maintain ethical and professional standards when using social media and online platformsELECTIVE
- SIRXOSM003Use social media and online toolsELECTIVE
- SIRXOSM006Develop and manage social media and online strategiesELECTIVE
- SIRXOSM007Manage risk to organisational reputation in an online settingELECTIVE
- SITHASC021Prepare Asian appetisers and snacksELECTIVE
- SITHASC022Prepare Asian stocks and soupsELECTIVE
- SITHASC023Prepare Asian sauces, dips and accompanimentsELECTIVE
- SITHASC024Prepare Asian saladsELECTIVE
- SITHASC025Prepare Asian rice and noodlesELECTIVE
- SITHASC027Prepare Asian cooked dishesELECTIVE
- SITHASC028Prepare Asian dessertsELECTIVE
- SITHASC033Prepare dim sumELECTIVE
- SITHCCC026Package prepared foodstuffsELECTIVE
- SITHCCC032Produce cook-chill and cook-freeze foodsELECTIVE
- SITHCCC033Re-thermalise chilled and frozen foodsELECTIVE
- SITHCCC038Produce and serve food for buffetsELECTIVE
- SITHCCC039Produce pates and terrinesELECTIVE
- SITHCCC040Prepare and serve cheeseELECTIVE
- SITHCCC044Prepare specialised food itemsELECTIVE
- SITHFAB021Provide responsible service of alcoholELECTIVE
- SITHFAB023Operate a barELECTIVE
- SITHFAB025Prepare and serve espresso coffeeELECTIVE
- SITHFAB027Serve food and beverageELECTIVE
- SITHFAB034Provide table service of food and beverageELECTIVE
- SITHKOP011Plan and implement service of buffetsELECTIVE
- SITHKOP014Plan catering for events or functionsELECTIVE
- SITHPAT012Produce specialised cakesELECTIVE
- SITHPAT014Produce yeast-based bakery productsELECTIVE
- SITHPAT015Produce petits foursELECTIVE
- SITHPAT017Prepare and model marzipanELECTIVE
- SITHPAT018Produce chocolate confectioneryELECTIVE
- SITHPAT019Model sugar-based decorationsELECTIVE
- SITHPAT020Design and produce sweet showpiecesELECTIVE
- SITXCCS014Provide service to customersELECTIVE
- SITXCCS015Enhance customer service experiencesELECTIVE
- SITXFIN008Interpret financial informationELECTIVE
- SITXFSA007Transport and store foodELECTIVE
- SITXHRM010Recruit, select and induct staffELECTIVE
- SITXINV007Purchase goodsELECTIVE
- SITXINV008Control stockELECTIVE
- SITXWHS006Identify hazards, assess and control safety risksELECTIVE
Source: training.gov.au
Where will it lead me?
Career outcomes