Certificate IV in Kitchen Management
Course Overview
The SIT40521 Cert IV in Kitchen Management (CRICOS Course Code: 109566A) is a nationally recognised qualification for those looking for the skills and expertise required for a successful and rewarding career working as a chef or cook.
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.
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.
Through our partnerships with various restaurants, cafés, bistros, hotels, function centres in and around the Sydney CBD, we can offer work placements for students!
Course Structure
This qualification contains the following 27 core units of competency and 6 elective units of competency. All units must be successfully achieved to receive the qualification. There are no core units of competency for this qualification:
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, egg and farinaceous dishes
SITHCCC031 – Prepare vegetarian and vegan dishes
SITHCCC035 – Prepare poultry dishes
SITHCCC037 – Prepare seafood dishes
SITHCCC036 – Prepare meat dishes
SITHCCC042 – Prepare food to meet special dietary requirements
SITHCCC041 – Produce cakes, pastries and breads
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
SITHCCC038 – Produce and serve food for buffet
SITHCCC039 – Produce pate and terrines
SITHCCC044 – Prepare specialised food items
SITHPAT014 – Produce yeast- based bakery products
BSBTWK501 – Lead diversity and inclusions
HLTAID011 – Provide First Aid
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Year 12 or equivalent and above, |
| Academic Entry Requirements | OTHER REQUIREMENTS Students are required to provide their own laptop computer that is compatible with Australian power voltage requirements and is loaded with Microsoft Office 365 software or Open Office 365 (open source). Sound computer skills are required that include using intermediate level Microsoft Word features. Ability to produce and present word-processed documents/ reports and undertake internet research. As part of the learning cycle students may be required to undertake online research or activities each week in class during term time. |
| Language Requirement | |
|---|---|
| English Language Requirements | ENGLISH LANGUAGE ENTRY REQUIREMENTS Students will need moderate to high levels of English language, literacy and numeracy. Students will also need to be able to competently operate a computer and know how to use the internet for research purposes. A good command of spoken and written English is required for communicating with the trainer and to achieve course outcomes. A strong command of written English is required for reading resources and completing written assessments. |
Career Opportunities
Possible job titles include:
- Chef
- Cook
Internship or Work Placement
A total of 240 hours of work placement is required for this course.