Certificate IV in Kitchen Management

SIT40521 Certificate IV in Kitchen Management

Start your rewarding career in kitchen management.

Gain practical skills and real-world experience to make a difference.

Program Information

Program Level

Certificate IV

CRICOS Code

109718A

Duration

78 Weeks

Delivered Location

Sydney Campus Only

Tuition Fee

$ 1,20,000/Year

Language

English

CRICOS Code

109718A

Course Code

SIT40521

Application Dates

Summer: Aug – Jul

Autumn: Nov – Dec

Program 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.

Term	Unit Code	Unit Name	Core / Elective
Term 1	SITXHRM009	Lead and manage people	Core
	SITXCOM010	Manage conflict	Core
	SITXFIN010	Prepare and monitor budgets	Elective
	SITXFIN009	Manage finances within a budget	Core
	SITXHRM008	Roster staff	Core
	SITXWHS007	Implement and monitor work health and safety practices	Core
Term Break (3 Weeks)
Term 2	SITXFSA005	Use hygienic practices for food safety	Core
	SITHCCC027*	Prepare dishes using basic methods of cookery	Core
	SITHCCC023*	Use food preparation equipment	Core
	SITXFSA006	Participate in safe food handling practices	Core
	SITHCCC028*	Prepare appetisers and salads	Core
	SITHKOP010	Plan and cost recipes	Core
	SITHCCC042*	Prepare food to meet special dietary requirements	Core
Term Break (3 Weeks)
Term 3	SITHCCC030*	Prepare vegetable, fruit, eggs, and farinaceous dishes	Core
	SITHCCC029*	Prepare stocks, sauces, and soups	Core
	SITHKOP012*	Develop recipes for special dietary requirements	Core
	SITHCCC037*	Prepare seafood dishes	Core
	SITHCCC036*	Prepare meat dishes	Core
	SITHCCC035*	Prepare poultry dishes	Core
	SITHPAT016*	Produce desserts	Core
Term Break (3 Weeks)
Term 4	SITHKOP015*	Design and cost menus	Core
	SITHCCC038*	Produce and serve food for buffets	Elective
	SITHCCC040	Prepare and serve cheese	Elective
	SITHCCC044*	Prepare specialised food items	Elective
	SITHCCC031*	Prepare vegetarian and vegan dishes	Core
	SITXFSA008*	Develop and implement a food safety program	Core
Term Break (3 Weeks)
Term 5	SITXINV006	Receive, store, and maintain stock	Core
	BSBTWK401	Build and maintain business relationships	Elective
	SITHCCC041*	Produce cakes, pastries, and breads	Core
	SITXCCS014	Provide service to customers	Elective
	SITXMGT004	Monitor work operations	Core
	SITHKOP013*	Plan cooking operations	Core
Term Break (3 Weeks)
Term 6	SITHCCC043*	Work effectively as a cook (Work Placement)	Core
Term Break (3 Weeks)

Unit Requiring Completion of a Pre-requisite Unit	Pre-requisite Unit	Pre-requisite Unit	Pre-requisite Unit	Pre-requisite Unit
SITHCCC023* Use food preparation equipment	SITXFSA005 - Use hygienic practices for food safety
SITHCCC027* Prepare dishes using basic methods of cookery	SITXFSA005 - Use hygienic practices for food safety
SITHCCC028* Prepare appetisers and salads	SITXFSA005 - Use hygienic practices for food safety
SITHCCC029* Prepare stocks, sauces and soups	SITXFSA005 - Use hygienic practices for food safety
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes	SITXFSA005 - Use hygienic practices for food safety	SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC031* Prepare vegetarian and vegan dishes	SITXFSA005 - Use hygienic practices for food safety	SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC035* Prepare poultry dishes	SITXFSA005 - Use hygienic practices for food safety	SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC036* Prepare meat dishes	SITXFSA005 - Use hygienic practices for food safety	SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC037* Prepare seafood dishes	SITXFSA005 - Use hygienic practices for food safety	SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC041* Produce cakes, pastries and breads	SITXFSA005 - Use hygienic practices for food safety
SITHCCC042* Prepare food to meet special dietary requirements	SITXFSA005 - Use hygienic practices for food safety	SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC043* Work effectively as a cook	SITXFSA005 - Use hygienic practices for food safety	SITHCCC027 - Prepare dishes using basic methods of cookery
SITHKOP012* Develop recipes for special dietary requirements	SITXFSA005 - Use hygienic practices for food safety	SITHCCC027 - Prepare dishes using basic methods of cookery	SITHCCC042 - Prepare food to meet special dietary requirements	SITHKOP010 - Plan and cost recipes
SITHKOP013* Plan cooking operations	SITXFSA005 - Use hygienic practices for food safety
SITHKOP015* Design and cost menus	SITHKOP010 - Plan and cost recipes
SITHPAT016* Produce desserts	SITXFSA005 - Use hygienic practices for food safety
SITXFSA008* Develop and implement a food safety program	SITXFSA005 - Use hygienic practices for food safety	SITXFSA006 - Participate in safe food handling practices
SITXINV006* Receive, store and maintain stock	SITXFSA005 - Use hygienic practices for food safety
SITHCCC038* Produce and serve food for buffets	SITXFSA005 - Use hygienic practices for food safety	SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC044* Prepare specialised food items	SITXFSA005 - Use hygienic practices for food safety	SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC040* Prepare and serve cheese	SITXFSA005 - Use hygienic practices for food safety

SIT40521 Certificate IV in Kitchen Management

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