SIT40521 – CRICOS: 112290J

CERTIFICATE IV IN KITCHEN MANAGEMENT

Course 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 organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

The latest release of the qualification and packaging rules can be found here.

Note that other English language tests such as PTE and TOEFL can be accepted. You are required to provide your results so that we can confirm they are equivalent to IELTS 5.5.

Course Duration/Fee

Admission Requirements

UNIT OF COMPETENCY

INTAKE DATES

EMPLOYMENT OUTCOME

Course Duration/Fee

Admission Requirements

UNIT OF COMPETENCY

INTAKE DATES

EMPLOYMENT OUTCOME

Unit Code	Unit Title	Unit Type
SITXWHS007*	Implement and monitor work health and safety practices	Core
SITXFSA005*	Use hygienic practices for food safety	Core
SITHCCC023	Use food preparation equipment	Core
SITXINV006*	Receive, store and maintain stock	Core
SITXFSA006	Participate in safe food handling practices	Core
SITHCCC027*	Prepare dishes using basic methods of cookery	Core
SITHKOP010	Plan and cost recipes	Core
SITXCOM010	Manage conflict	Core
SITHKOP015*	Design and cost menus	Core
SITHCCC028*	Prepare appetisers and salads	Core
SITXFSA008*	Develop and implement a food safety program	Core
SITHKOP013*	Plan cooking operations	Core
SITHCCC029*	Prepare stocks, sauces and soups	Core
SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes	Core
SITHKOP012*	Develop recipes for special dietary requirements	Core
SITHCCC042*	Prepare food to meet special dietary requirements	Core
SITHCCC035*	Prepare poultry dishes	Core
SITHCCC036*	Prepare meat dishes	Core
SITHCCC037*	Prepare seafood dishes	Core
SITHCCC041*	Produce cakes, pastries and breads	Core
SITHPAT016*	Produce desserts	Core
SITXMGT004	Monitor work operations	Core
SITHCCC031*	Prepare vegetarian and vegan dishes	Core
SITXFIN009	Manage finances within a budget	Core
SITXHRM008	Roster staff	Core
SITXHRM009	Lead and manage people	Core
SITHCCC043*	Work effectively as a cook	Core
SITHCCC026*	Package prepared foodstuffs	Elective
SITHKOP014	Plan catering for events or functions	Elective
SITHCCC040	Prepare and serve cheese	Elective
SITHCCC025	Prepare and present sandwiches	Elective
SITXCOM006	Source and present information	Elective
SITXCCS011	Interact with customers	Elective

CERTIFICATE IV IN KITCHEN MANAGEMENT

Address

Phone Number

Email

BUSINESS

HOSPITALITY MANAGEMENT

KITCHEN MANAGEMENT

Leadership & Management

Head Office