CRICOS CODE 109652C
SIT40521 Certificate IV in Kitchen Management
Qualification description
The Certificate IV in Kitchen Management is designed for aspiring chefs looking to build advanced culinary and leadership skills. This course equips students with in-depth knowledge of kitchen operations, food safety, and menu planning while also focusing on team management and financial control. Graduates will be prepared for supervisory roles in restaurants, hotels, cafes, and catering businesses.
Delivery Mode
Face to face classroom, simulated workplace and real workplace delivery and assessment.
DELIVERY LOCATION
51 Brady Street, South Melbourne and 14/65 Mark Street, North Melbourne
ENTRY REQUIREMENTS
While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:
Applicants must be minimum 18 years of age at the time of commencement
Computer skills and your own personal computer to complete the assessments electronically
Proficiency in English (Minimum 6 in IELTS or equivalent, Completed Australian Qualification Certificate IV or higher or successfully completed the college Language, Literacy and Numeracy assessment)
Students must hold a current Australian visa with study rights prior to commencing the course, or a valid Bridging Visa while awaiting student visa approval.
Pathways for Students
Pathways into the qualification
Students may enter this qualification after completing SIT30821 – Certificate III in Commercial Cookery or with relevant industry experience, and without having completed a related lower-level qualification.
Pathways from the qualification
Graduates may progress to higher-level hospitality management qualifications such as SIT50422 – Diploma of Hospitality Management.
Employment pathways from the Qualification
This qualification provides a pathway to supervisory and management roles in commercial kitchens within restaurants, hotels, clubs, pubs, cafes, and catering businesses. Possible job titles include:
- Chef
- Chef de Partie
COURSE DURATION
This course will be delivered over 87 weeks, comprising scheduled classes, practical placement and work-based training, and breaks.
Packaging rules
33 units must be completed:
27 core units, plus 6 elective units.
CORE UNITS | ||
| 1 | SITHCCC023 | Use food preparation equipment |
| 2 | SITHCCC027 | Prepare dishes using basic methods of cookery |
| 3 | SITHCCC028 | Prepare appetisers and salads |
| 4 | SITHCCC029 | Prepare stocks, sauces and soups |
| 5 | SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| 6 | SITHCCC031 | Prepare vegetarian and vegan dishes |
| 7 | SITHCCC035 | Prepare poultry dishes |
| 8 | SITHCCC036 | Prepare meat dishes |
| 9 | SITHCCC037 | Prepare seafood dishes |
| 10 | SITHCCC041 | Produce cakes, pastries and breads |
| 11 | SITHCCC042 | Prepare food to meet special dietary requirements |
| 12 | SITHCCC043 | Work effectively as a cook |
| 13 | SITHKOP010 | Plan and cost recipes |
| 14 | SITHKOP012 | Develop recipes for special dietary requirements |
| 15 | SITHKOP013 | Plan cooking operations |
| 16 | SITHKOP015 | Design and cost menus |
| 17 | SITHPAT016 | Produce desserts |
| 18 | SITXCOM010 | Manage conflict |
| 19 | SITXFIN009 | Manage finances within a budget |
| 20 | SITXFSA005 | Use hygienic practices for food safety |
| 21 | SITXFSA006 | Participate in safe food handling practices |
| 22 | SITXFSA008 | Develop and implement a food safety program |
| 23 | SITXHRM008 | Roster staff |
| 24 | SITXHRM009 | Lead and manage people |
| 25 | SITXINV006 | Receive, store and maintain stock |
| 26 | SITXMGT004 | Monitor work operations |
| 27 | SITXWHS007 | Implement and monitor work health and safety practices |
ELECTIVE UNITSGroup a – cookery and catering | ||
| 28 | SITHCCC026 | Package prepared foodstuffs |
| 29 | SITHCCC038 | Produce and serve food for buffets |
| 30 | SITHCCC040 | Prepare and serve cheese |
| 31 | SITXWHS006 | Identify hazards, assess and control safety risks |
| 32 | SITXCOM007 | Show social and cultural sensitivity |
| 33 | SITHCCC025 | Prepare and present sandwiches |
| 33 | SITXHRM007 | Coach others in job skills |
Units marked with * have one or more prerequisites
