SIT40521 Certificate IV in Kitchen Management

Program Details:

Qualification Code & Name: SIT40521 Certificate IV in Kitchen Management

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 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.

Qualification Requirements: Total number of units = 33

• 27 core units, plus
• 6 elective units

Delivery Mode/s:

Zoom online-based face to Face blended learning -online (Moodle) Check the timetable with student services.

Units of Competency:

Core 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

Elective Units

SITHCCC026* Package prepared foodstuffs

SITHCCC032* Produce cook-chill and cook-freeze foods

SITHCCC033* Re-thermalise chilled and frozen

 SITHASC021* Prepare Asian appetisers and snacks

SITHASC022* Prepare Asian stocks and soups

SITHASC023* Prepare Asian sauces, dips and accompaniments

Entry Requirements: No entry requirements for this qualification.

Pathways:

Career Opportunities:

Chef

Sous Chef

Chef de Partie