Certificate IV in Kitchen Management
Course Overview
This certification depicts the function of professional cooks who manage a team or supervise others in kitchen. They work autonomously or with little direction from others, and they exercise judgment in finding solutions to unusual issues. With this degree, you can work in establishments like bars, restaurants, hotels, clubs and coffee shops or start small business in these industries. The job titles chef or chef da parties are instances. At the time of publication, this qualification did not have any occupational licensure, certification or particular statutory requirements.
Entry Requirements
- Must be 18 years or above before commencement of study at Nomi College.
- Successful completion of Year 12, equivalent (Higher Secondary Certificate/ vocational higher secondary certificate (Minimum CGPA is 3.5 or 60% in HSC/First Division pass) GCE A-Level or higher qualification). Automotive mechanical Certificate III qualification
- Nomi College may also accept you in this course if you have any other relevant qualifications, certifications, and/or experience;
- A minimum overall score of 6 is required for candidates with IELTS with a minimum score of 5.5 in each band or a minimum PTE score of 52 is required.
Tuition Fees
Certificate IV in Project Management- $22,000
Application fee- $350
Material fee- $1650
Core Unit
| SITHCCC023* | Use food preparation equipment |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHCCC043* | Work effectively as a cook |
| SITHKOP010* | Plan and cost recipes |
| SITHKOP012* | Develop recipes for special dietary requirements |
| SITHKOP013* | Plan cooking operations |
| SITHKOP015* | Design and cost menus |
| SITHPAT016* | Produce desserts |
| SITXCOM010* | Manage conflict |
| SITXFIN009* | Manage finances within a budget |
| SITXFSA005* | Use hygienic practices for food safety |
| SITXFSA006* | Participate in safe food handling practices |
| SITXFSA008* | Develop and implement a food safety program |
| SITXHRM008* | Roster staff |
| SITXHRM009* | Lead and manage people |
| SITXINV006* | Receive, store and maintain stock |
| SITXMGT004* | Monitor work operations |
| SITXWHS007* | Implement and monitor work health and safety practices |
Electives Unit
| SITHCCC040* | Prepare and serve cheese |
| SITHCCC038* | Produce and serve food for buffets |
| SITXWHS006* | Identify hazards, assess and control safety risks |
| SITHCCC026* | Package prepared foodstuffs |
| SITXCCS014* | Provide service to customers |
| BSBTWK501* | Lead diversity and inclusion |