SIT40521
Certificate IV in Kitchen Management
This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen.
CRICOS Code: 109562E
Duration: 76 weeks (68 weeks study + 8 weeks breaks)
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.
Course Structure
| Unit code | Unit name | Core/elective |
|---|---|---|
| SITXWHS005 | Participate in safe work practices | Elective |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITHCCC023 | Use food preparation equipment* | Core |
| SITXINV006 | Receive, store and maintain stock* | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements*^ | Core |
| SITHCCC038 | Produce and serve food for buffet*^ | Elective |
| SITHCCC039 | Produce pates and terrines*^ | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery* | Core |
| SITHCCC026 | Package prepared foodstuffs* | Elective |
| SITHCCC025 | Prepare and present sandwiches* | Elective |
| SITHCCC036 | Prepare meat dishes*^ | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes*^ | Core |
| SITHCCC028 | Prepare appetisers and salads* | Core |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes*^ | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHCCC035 | Prepare poultry dishes*^ | Core |
| SITHCCC037 | Prepare seafood dishes*^ | Core |
| SITHCCC041 | Produce cakes, pastries and breads* | Core |
| SITHCCC029 | Prepare stocks, sauces and soups* | Core |
| SITHPAT016 | Produce desserts* | Core |
| SITXCOM010 | Manage conflict | Core |
| SITHCCC043 | Work effectively as a cook*^+ | Core |
| SITHKOP015 | Design and cost menus\ | Core |
| SITHKOP012 | Develop recipes for special dietary requirements*^>\ | Core |
| SITHKOP013 | Plan cooking operations* | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXHRM002 | Roster staff | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXFSA008 | Develop and implement a food safety program*# | Core |
*Indicates the unit has a pre-requisite of SITXFSA005 Use hygienic practices for food safety
^Indicates the unit has a pre-requisite of SITHCCC027 Prepare dishes using basic methods of cookery
+Indicates the unit has a work placement component.
>Indicates the unit has a pre-requisite of SITHCCC042 Prepare food to meet special dietary requirements.
\Indicates the unit has a pre-requisite of SITHKOP010 Plan and cost recipes.
#Indicates the unit has a pre-requisite of SITXFSA006 Participate in safe food handling practices.
Packaging Rules
To attain the qualification SIT40521 Certificate IV in Kitchen Management, 33 units of competency must be completed.
| Total Number of Units | 33 |
|---|---|
| Number of Core Units | 26 |
| Number of Elective Units | 7 |
ABCI has selected the elective units that are most appropriate to meet industry requirements. The selection of electives has been made in consideration with the complexity of skills appropriate to the AQF level of this qualification.
Work placement requirements
This course contains units of competency that require the student to complete work placement.
SITHCCC043 Work effectively as a cook requires a student to complete 48 service periods in a commercial kitchen.
ABCI will provide work placement venues unless the student is able to provide their own venue. If the student provides their own venue, ABCI has the right to inspect and approve or deny the venue based on ABCI policies and procedures.
Education pathways
Students may enter this qualification with no prior experience or qualifications.
After satisfactory completion of this qualification, a student may progress to:
- SIT50422 Diploma of Hospitality Management – additional study of 24 weeks
- SIT60322 Advanced Diploma of Hospitality Management– additional study of 24 weeks
We Work Hard To Prepare Every Student For Their Professional Life
Units of Competency
Consistent with the qualification packaging rules, the units listed below will be delivered for this qualification. The code and title of each unit are provided as well as an indication of core, elective (Elec), prerequisite (Pre)/co-requisite (Co) and licensing requirements (Lic).