SIT40521 Certificate IV in Kitchen Management
Certificate IV in Kitchen Management
Course Overview
This qualification 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.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication
Course Structure
All Units
| 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 |
| HLTAID011 | Provide First Aid |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC039 | Produce pates and terrines |
| SITHCCC040 | Prepare and serve cheese |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHPAT014 | Produce yeast-based bakery products |
| SITXCCS014 | Provide service to customers |
| SITXCCS015 | Enhance customer service experiences |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM007 | Coach others in job skills |
| SITXWHS005 | Participate in safe work practices |
Delivery Mode
Face to Face
Regular scheduled training sessions facilitated by highly qualified, professional trainers.
This delivery mode will also allow you to undertake self-directed learning activities in your workplace and receive support and feedback from your facilitator. Once you have had the opportunity to apply your learnings into the workplace, you will be required to undertake a final assessment workbook that incorporates a set of tasks for completion. These tasks may include written questions, projects, or simulated tasks.
Entry Requirements
Requirements
You must:
- Be at least 18 years of age and have completed the equivalent of Year 12.
- Participate in a course entry interview to determine suitability for the course and student needs.
- Have language, literacy, and numeracy (LLN) skill sufficient to complete the course, for example, to read materials relevant to the course, participate in discussions and roleplays and apply numerical concepts such as time management. This will be tested through an LLN assessment as part of the course entry process. You will need to achieve ACSF level 3 for reading, writing, numeracy, and oral communication to enter the course.
Upcoming Programs
There are currently no dates available for this course.
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