QUALIFICATION

Certificate IV in Kitchen Management


National Code: SIT40521
TAFE SA Code: TP01393


Description

Gain high end commercial cookery skills or boost you existing career as an experienced cook or chef. After gaining suitable industry experience work as a chef, chef de partie, or sous chef and take on a leading role in the kitchen. You’ll enhance your cooking skills along with the management and finance skills need for success. Learn about organising a professional kitchen including selection, preparation, executing and cooking different menus and techniques.

Duration
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18 months 

Full Time or Part Time equivalent

Chefs and Cooks

Locations & Applications

Campus / Location
Code
Study Mode
Study Load
Scheduled







Course Admission Requirements

  • No course admission requirements
If there are more applications for this course than places available, applicants will be ranked by date of application to this course.

Please Read Before Applying

Entry Recommendations
We recommend that you are interested in working in commercial cookery in the Hospitality industry.

Attendance Requirements (subject to change)
Your class times will vary according to your intake group. There will be some evening attendance for restaurant service at TAFE SA campuses as required.

Additional Uniforms, Equipment and Costs
There are extra costs of approximately $560.00 for uniform, name badge, equipment and knives. You will given more detail at information sessions.

Vocational Placements
You will need to successfully complete a vocational placement of up to 400 hours during this course. To apply for Cooks Trade Recognition after completing this course, you will need to have 2 years of industry experience.

Average cost per semester
Total Fees for the 18 month course
Subsidised
$2,311
$6,932
Concession
$1,644
$4,933
You may be eligible for government subsidised training.
Subsidised training may require applicants to complete a Core Skills Profile Assessment (CSPA).
Full Fee
$5,288
$15,863

Fees vary depending on subjects you enrol into. TAFE SA and their agents reserve the right to make any changes necessary. Fee updates will be available prior to offers being made.

  • Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

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    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

    Read More

  • Employment Outcomes

    This qualification provides a pathway to work as a Chef, chef de partie, or sous chef in a small hospitality establishment.

    Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

    Qualifications & Skills Covered

    Certificate IV in Kitchen Management (SIT40521)
    This course includes managing diversity, food preparation equipment, basic methods of cookery, appetisers, salads, stocks, sauces, soups, poultry, seafood, meat, cakes, pastries, breads, planning and costing basic menus, desserts, leadership and food and workplace safety. To complete the qualification you are required to complete all 27 core units and 6 elective units.

    Note: Students who successfully complete only one or more units of competency but not the full qualification are eligible to receive a Statement of Attainment.

    93%*
    of TAFE SA graduates are satisfied with the overall quality of training.
    88%*
    of TAFE SA graduates would recommend their training.



    * 2021 NCVER Student Outcomes Survey findings
  • Below is a list of all units that TAFE SA can offer in this qualification. The selection of elective units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.

    Not all elective units listed below must necessarily be completed to achieve your qualification.

    Core

    Name Nominal Hours
    Design and cost menus 30
    Develop and implement a food safety program 50
    Develop recipes for special dietary requirements 25
    Implement and monitor work health and safety practices 30
    Lead and manage people 60
    Manage conflict 20
    Manage finances within a budget 30
    Monitor work operations 20
    Participate in safe food handling practices. 40
    Plan and cost recipes 40
    Plan cooking operations 100
    Prepare appetisers and salads 25
    Prepare dishes using basic methods of cookery 45
    Prepare food to meet special dietary requirements 75
    Prepare meat dishes 55
    Prepare poultry dishes 35
    Prepare seafood dishes 35
    Prepare stocks, sauces and soups 35
    Prepare vegetable, fruit, eggs and farinaceous dishes 50
    Prepare vegetarian and vegan dishes 40
    Produce cakes, pastries and breads 55
    Produce desserts 100
    Receive, store and maintain stock 20
    Roster staff 30
    Use food preparation equipment 25
    Use hygienic practices for food safety 15
    Work effectively as a cook 100

    Elective

    Name Nominal Hours
    Coach others in job skills 20
    Participate in safe work practices 12
    Prepare and serve cheese 20
    Prepare Asian appetisers and snacks 45
    Prepare specialised food items 60
    Produce pates and terrines 30
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