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.
Career Pathways:
After successfully achieving the SIT40521 – Certificate IV in Kitchen Management, individuals could progress to the following courses:
SIT50422 Diploma of Hospitality Management
SIT60322 Advanced Diploma of Hospitality Management
Qualification Details:
There are a total of 33 units in this course comprising 27 core units and 6 elective units.
Core Units
| · SITXFSA005 Use hygienic practices for food safety |
| · SITXINV006 Receive, store and maintain stock |
| · SITXFSA006 Participate in safe food handling practices |
| · SITHCCC023 Use food preparation equipment* |
| · SITHCCC027 Prepare dishes using basic methods of cookery* |
| · SITHCCC028 Prepare appetisers and salads* |
| · SITHCCC029 Prepare stock sauces and soups* |
| · SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes* |
| · SITHKOP010 Plan and cost Recipes |
| · SITHCCC041 Produce cakes, pastries and breads* |
| · SITHCCC035 Prepare poultry dishes* |
| · SITHCCC036 Prepare meat dishes* |
| · SITHCCC037 Prepare seafood dishes* |
| · SITHPAT016 Produce desserts * |
| · SITHCCC031 Prepare vegetarian and vegan dishes* |
| · SITHCCC042 Prepare food to meet special dietary requirements* |
| · SITXHRM008 Roster staff |
| · SITHCCC043* Work effectively as a cook (work based training) |
| · SITXWHS007 Implement and monitor work health and safety practices |
| · SITXMGT004 Monitor work operations |
| · SITXHRM009 Lead and manage people |
| · SITXFIN009 Manage finances within a budget |
| · SITXFSA008* Develop and implement a food safety program |
| · SITXCOM010 Manage conflict |
| · SITHKOP012* Develop recipes for special dietary requirements |
| · SITHKOP013* Plan cooking operations |
| · SITHKOP015* Design and cost menus |
Electives
| · SITXWHS006 Identify hazards, assess, and control safety risks |
| · SITHCCC040 Prepare and serve cheese* |
| · SITHASC022 Prepare Asian stocks and soups* |
| · SITHCCC039 Produce pates and terrines* |
| · SITHCCC038 Produce and serve food for buffets* |
| · BSBTWK501 Lead diversity and inclusion |