Certificate IV in Kitchen Management study plan
Certificate IV in Kitchen Management · Give each week a clear focus.
8 weeks · About 6 hours per week
Core units
Map every core unit in Domain 1 to its performance criteria and list the evidence each one requires
Define food safety terminology (contamination, danger zone, HACCP, allergen) and explain each in your own words
Locate and read the current Australian food safety standards that apply to a commercial kitchen and note the clauses that affect daily practice
Your checkpoint
A one-page unit-to-evidence map covering all Domain 1 core units, with a glossary of 15 food safety terms written in your own words
Core units
Sequence the steps of a HACCP-based food safety program from receiving to service and justify each control point
Calculate the temperature danger zone boundaries and convert three fridge/freezer readings between Celsius scales
Draft a cleaning and sanitising schedule for a hypothetical kitchen section, naming chemicals, dilution and contact times
Your checkpoint
A complete HACCP flow diagram for one menu item plus a cleaning schedule table with at least eight line items
Core units
Identify the nine common food allergens and describe how to prevent cross-contact during preparation and service
Write allergen communication scripts for front-of-house and kitchen staff to use with a guest
Compare three methods of stock rotation and storage labelling and state when each is appropriate
Your checkpoint
An allergen management one-pager including prevention controls, staff scripts and a sample label template
Core units
Explain the legal duties of a kitchen supervisor under work health and safety law and list the hierarchy of control
Conduct a mock risk assessment on five kitchen hazards and rate each using a likelihood-by-consequence matrix
Describe correct manual handling technique for three common kitchen tasks and identify the injury each technique prevents
Your checkpoint
A completed risk register for five kitchen hazards with control measures ranked by the hierarchy of control
Core units
Outline the steps for receiving, investigating and resolving a customer complaint about food quality or safety
Draft a short staff training session on hand hygiene and explain how you would verify that it changed behaviour
Summarise incident reporting requirements and practise writing an incident report from a supplied scenario
Your checkpoint
A training session outline with learning checks plus one completed incident report based on a written scenario
Core units & Elective units
Compare the roles of a commercial cookery qualification pathway against the kitchen management electives and note where they overlap
Select the elective units most relevant to your workplace and justify each choice in two sentences
Build a 20-question practice quiz spanning Domain 1 topics and answer it without notes
Your checkpoint
A scored 20-question self-test with a written reflection listing every topic you scored below 80 percent on
Elective units
Explain how menu costing, portion control and yield testing affect gross profit and work through three costing examples
Describe the supervisor's role in rostering, briefing and giving feedback to a kitchen team
Draft a short performance improvement conversation using a structured feedback model
Your checkpoint
A costing worksheet for three dishes showing yield, portion cost and selling price, plus a written feedback conversation script
Core units & Elective units
Re-test every weak topic identified in Week 6 and record the improvement
Summarise each core and elective unit in three sentences without referring to notes
Complete two timed practice sets under exam conditions and review every incorrect answer
Your checkpoint
A final revision sheet covering all units plus a log of two timed practice attempts with scores and corrected answers
Milestones
Week 2: Can draw a HACCP flow diagram from memory and state the temperature danger zone without notes
Week 4: Scores at least 80 percent on a self-made 15-question food safety and WHS quiz
Week 6: Completes the 20-question mixed-domain quiz and has a written list of weak topics
Week 8: Achieves at least 85 percent on both timed practice sets and can summarise every unit in three sentences