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.

Source: https://training.gov.au/Training/Details/SIT40521

Campus Available

Adelaide Level 1, 142 North Terrace SA 5000 Melbourne Suite 4.16-4.17, 343 Little Collins St, VIC 3000

Employment outcomes

This qualification provides a potential pathway for employment as a commercial cook in organisations such as restaurants, hotels, cafés, pubs and coffee shops. ABCI does not guarantee job outcomes.

Addition Requirements

Applicants will handle and cook dairy and non-vegetarian food items including beef and pork and fish. Applicants must have Basic computer and MS Office skills, and access to the internet.

Entry Requirements

Age: 18 years old, minimum. 12 Year qualification or equivalent. A valid and current Study Visa Language Level: IELTS score of 5.5 or, PTE score of 42 or, Certificate III in EAL or, ABCI's English Level Test

Assessments & Attendance

International students are required to study 20 hours per week. This course is delivered face to face. Assessment methods include: Written answers, Case studies, Projects, Work placement, Practical sessions.

RPL and Credit Transfer

ABCI accepts AQF qualifications from other Registered Training Organisations. erification of authenticity may be required. Recognition of Prior Learning (RPL) is granted upon successful assessment, in line with ABCI policy. Approved RPL may result in course credits and adjusted duration.

Course Structure

Unit codeUnit nameCore/elective
SITXWHS005Participate in safe work practicesElective
SITXFSA006Participate in safe food handling practicesCore
SITXMGT004Monitor work operationsCore
SITHCCC023Use food preparation equipment*Core
SITXINV006Receive, store and maintain stock*Elective
SITXWHS006Identify hazards, assess and control safety risksElective
SITXWHS006Identify hazards, assess and control safety risksElective
SITXFSA005Use hygienic practices for food safetyCore
SITHCCC042Prepare food to meet special dietary requirements*^Core
SITHCCC038Produce and serve food for buffet*^Elective
SITHCCC039Produce pates and terrines*^Elective
SITHCCC027Prepare dishes using basic methods of cookery*Core
SITHCCC026Package prepared foodstuffs*Elective
SITHCCC025Prepare and present sandwiches*Elective
SITHCCC036Prepare meat dishes*^Core
SITHCCC031Prepare vegetarian and vegan dishes*^Core
SITHCCC028Prepare appetisers and salads*Core
SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes*^Core
SITHKOP010Plan and cost recipesCore
SITHCCC035Prepare poultry dishes*^Core
SITHCCC037Prepare seafood dishes*^Core
SITHCCC041Produce cakes, pastries and breads*Core
SITHCCC029Prepare stocks, sauces and soups*Core
SITHPAT016Produce desserts*Core
SITXCOM010Manage conflictCore
SITHCCC043Work effectively as a cook*^+Core
SITHKOP015Design and cost menus\Core
SITHKOP012Develop recipes for special dietary requirements*^>\Core
SITHKOP013Plan cooking operations*Core
SITXFIN009Manage finances within a budgetCore
SITXHRM002Roster staffCore
SITXWHS007Implement and monitor work health and safety practicesCore
SITXHRM009Lead and manage peopleCore
SITXFSA008Develop 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 Units33
Number of Core Units26
Number of Elective Units7

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).