SIT40521 – Certificate IV in Kitchen Management

You’ll develop the cultural awareness and critical thinking skills you need to analyze and produce a broad range of discourse in a full spectrum of careers — and to make a difference in whatever you do.

Qualification Description

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 organizations 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.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

33 units must be completed:

  • 27 core units
  • 6 elective units, consisting of:
  • 3 units from Group A below
  • 3 units from the electives listed below or from any current endorsed Training Package or accredited course.

All electives chosen must contribute to a valid, industry-supported vocational outcome.

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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

 

Group A – Cookery and Catering 

SITHCCC026

Package prepared foodstuffs

SITHCCC032

Produce cook-chill and cook-freeze foods

SITHCCC033

Re-thermalise chilled and frozen foods

SITHCCC038

Produce and serve food for buffets

SITHCCC039

Produce pates and terrines

SITHCCC040

Prepare and serve cheese

SITHCCC044

Prepare specialised food items

SITXFSA007

Transport and store food

SITHKOP011

Plan and implement service of buffets

SITHKOP014

Plan catering for events or functions

Group B – Asian Cookery 

SITHASC021

Prepare Asian appetisers and snacks

SITHASC022

Prepare Asian stocks and soups

SITHASC023

Prepare Asian sauces, dips and accompaniments

SITHASC024

Prepare Asian salads

SITHASC025

Prepare Asian rice and noodles

SITHASC027

Prepare Asian cooked dishes

SITHASC028

Prepare Asian desserts

SITHASC033

Prepare dim sum

Group C – Patisserie 

SITHPAT012

Produce specialised cakes

SITHPAT014

Produce yeast-based bakery products

SITHPAT015

Produce petits fours

SITHPAT017

Prepare and model marzipan

SITHPAT018

Produce chocolate confectionery

SITHPAT019

Model sugar-based decorations

SITHPAT020

Design and produce sweet showpieces

Group D – Food and Beverage 

SITHFAB021

Provide responsible service of alcohol

SITHFAB023

Operate a bar

SITHFAB025

Prepare and serve espresso coffee

SITHFAB027

Serve food and beverage

SITHFAB034

Provide table service of food and beverage

Group E – General electives 

BSBTWK501

Lead diversity and inclusion

HLTAID011

Provide First Aid

SIRXOSM002

Maintain ethical and professional standards when using social media and online platforms

SIRXOSM003

Use social media and online tools

SIRXOSM006

Develop and manage social media and online strategies

SIRXOSM007

Manage risk to organisational reputation in an online setting

SITXCCS014

Provide service to customers

SITXCCS015

Enhance customer service experiences

SITXFIN008

Interpret financial information

SITXHRM010

Recruit, select and induct staff

SITXINV007

Purchase goods

SITXINV008

Control stock

SITXWHS006

Identify hazards, assess and control safety risks

Supersedes and is equivalent to SIT40516 Certificate IV in Commercial Cookery.

Tell us a little about yourself and we’ll help with the rest. Our convenient online application tool only takes 10 minutes to complete.

After you submit your application, an admissions representative will contact you and will help you to complete the process.

Once you’ve completed your application and connected with an admissions representative, you’re ready to create your schedule.

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