This kitchen management apprenticeship program reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. You will learn all facets of organising a professional kitchen, including selection, preparation, executing and cooking different menus and techniques. You will cover hygiene and safety procedures, staffing, environmental considerations, seasonal produce, quality control, stock control, bulk cooking, catering revenue and costs, finance, leadership, management and human resources.

To ensure an appropriate learning opportunity, prospective students need to demonstrate a capacity to undertake study at Certificate IV level, this can be demonstrated via the following:

Pre-training review to ensure student has the appropriate level of Language Literacy and Numeracy to achieve the competencies. Where a test result is supplied, it must be within the last 12 months.
Basic computer skills.

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)

SITXINV006 Receive, store and maintain stock (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, egg and farinaceous dishes (Core)

SITHCCC031 Prepare vegetarian and vegan dishes (Core)

SITHCCC042 Prepare food to meet special dietary requirements (Core)

SITHCCC035 Prepare poultry dishes (Core)

SITHCCC037 Prepare seafood dishes (Core)

SITHCCC036 Prepare meat dishes (Core)

SITHCCC043 Work effectively as a cook (Core)

SITHCCC041 Prepare cakes, pastries and breads (Core)

SITHPAT016 Produce desserts (Core)

SITHKOP005 Plan cooking operations (Core)

SITXCOM010 Manage conflict (Core)

SITXHRM009 Lead and manage people (Core)

SITXMGT004 Monitor work operations (Core)

SITHKOP010 Plan and cost recipes (Core)

SITHKOP012 Develop recipes for special dietary requirements (Core)

SITHKOP015 Design and cost menus (Core)

SITXHRM008 Roster staff (Core)

SITXFIN009 Manage finances within a budget (Core)

SITXWHS007 Implement and monitor work health and safety practices (Core)

SITHCCC039 Prepare pates and terrines (Elective)

SITHCCC044 Prepare specialised food items (Elective)

SITHCCC040 Prepare and serve cheese (Elective)

SITXINV008 Control stock (Elective)

BSBTEC302 Design and produce spreadsheets (Elective)

SITXHRM010 Recruit, select and induct staff (Elective)

SIT40521 Certificate IV in Kitchen Management provides a pathway to work in organisations such as:

Restaurants
Pubs
Hotels
Clubs
Cafes
Coffee Shops
or to run a small business in these sectors