Colombo Academy of Hospitality Management (Pvt) Ltd, SLIIT Main Campus, New Kandy Road, Malabe.

Certificate IV in Kitchen Management (SIT40521)

Course Description

Build on your Certificate III in Commercial Cookery (SIT30821). Enhance your knowledge of management in the hospitality industry, learning the skills to become a qualified cook, commis chef, manager or owner operator.

Expand your cookery skills through training across a range of cuisines and techniques, preparing you for a career with global potential.

With this course, you’ll gain an in-depth understanding of kitchen management, finance management and team management to prepare you for a leadership role at any food establishment or culinary institution.

Course Details

COURSE CODE

SIT40521

STUDY AREA

Foods

COURSE

Certificate IV

COURSE INTAKE

January / April / August

DURATION

18 Months in Total

[12 Months of Certificate III in Commercial Cookery (SIT30821) &

6 Months of Certificate IV in Kitchen Management (SIT40521)]

CAMPUS

CAHM Facilities (SLIIT Malabe Campus & Inner City Campus Rajagiriya)

COURSE HOURS

Class schedules may include weekends, early mornings or late evenings between 8am – 9pm

COURSE MODE

Full-time (may include theory, online and practical) on campus, up to 24 hours per week as scheduled

START DATE

–

End Date

–

William Angliss Institute (RTO 3045) Australia’ qualifications delivered in Partnership with Colombo Academy of Hospitality Management.

Entry Requirements

Students must successfully complete the Certificate III qualification before being accepted into Certificate IV qualification.

course structure

Semester 1 – Certificate III in Commercial Cookery (SIT30821) - Stage 1

SITHKOP009 – Clean kitchen premises and equipment
SITXWHS006 – Identify hazards, assess and control safety risks
SITXFSA006 – Participate in safe food handling practices
SITXWHS005 – Participate in safe work practices
SITHCCC028 – Prepare appetisers and salads
SITHCCC027 – Prepare dishes using basic methods of cookery
SITHCCC036 – Prepare meat dishes
SITHCCC035 – Prepare poultry dishes
SITHCCC037 – Prepare seafood dishes
SITHCCC029 – Prepare stocks, sauces and soups
SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes
SITXINV007 – Purchase goods
SITHCCC023 – Use food preparation equipment
SITXFSA005 – Use hygienic practices for food safety
SITHCCC043 – Work effectively as a cook (48 shifts)

Semester 2 – Certificate III in Commercial Cookery (SIT30821) - Stage 2

SITXHRM007 – Coach others in job skills
SITHKOP010 – Plan and cost recipes
SITHCCC040 – Prepare and serve cheese
SITHCCC042 – Prepare food to meet special dietary requirements
SITHCCC044 – Prepare specialized food items
SITHCCC031 – Prepare vegetarian and vegan dishes
SITHCCC038 – Produce and serve food for buffets
SITHCCC041 – Produce cakes, pastries and breads
SITHPAT016 – Produce desserts
SITXINV006 – Receive, store and maintain stock

Semester 3 – Certificate IV in Kitchen Management (SIT40521) - Upon successful completion of Certificate III in Commercial Cookery (SIT30821)

SITHKOP010 – Design and cost menus
SITXFSA008 – Develop and implement a food safety program
SITHKOP012 – Develop recipes for special dietary requirements
SITXWHS007 – Implement and monitor work health and safety practices
SITXHRM009 – Lead and manage people
SITXCOM010 – Manage conflict
SITXFIN009 – Manage finances within a budget
SITXMGT004 – Monitor work operations
SITHKOP013 – Plan cooking operations
SITXHRM008 – Roster staff

Fees Structure

Total fees payable to secure your enrolment in this course at Colombo Academy of Hospitality Management (CAHM)

Course

Certificate IV in Kitchen Management SIT40521

Duration