SIT40521 – Certificate IV in Kitchen Management

Course Overview

The Certificate IV in Kitchen Management provides the technical skills and advanced knowledge required to join a kitchenbrigade or continue with further specialised study. According to the Australian Government’s Job Outlook service, thenumber of people working as chefs grew very strongly over the past five years and is expected to continue to grow in thefuture. This very large occupation is predicted to create around 81,000 job openings over the next five years. 

This course equips you to work within the kitchen at a supervisory level. You will gain hands on culinary experience in thepreparation of appetisers, salads, stocks, sauces, soups, seafood, meat, poultry, breads, pastries and cakes. Develop yoursupervisory skills and learn how to manage diversity in the workplace, implement sustainable practices, provide leadership,manage finances, and coordinate cooking operations. Successful completion of this course will enable you to enter theworkforce as a chef or chef de partie.

Course Outcomes: Chef | Chef De Partie | Kitchen Manager

Cricos Course Code: 109530B

Course Duration: 77 Weeks

Holidays: 10 Weeks

Core Units: 27

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, eggs and farinaceous dishes 

SITHCCC031 Prepare vegetarian and vegan dishes 

SITHCCC035 Prepare poultry dishes 

SITHCCC036 Prepare meat dishes 

SITHCCC037 Prepare seafood 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: 6

SITXCCS015 Enhance customer service experiences

BSBTWK501 Lead diversity and inclusion 

SITXINV007 Purchase goods 

SITHCCC026 Package prepared foodstuffs

SITHCCC038 Produce and serve food for buffets 

SITHCCC040 Prepare and serve cheese