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. 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.

 

Packaging Rules

33 units must be completed:

  • 27 core units
  • 6 elective units
CORE UNITS
Unit Code Title
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
SITHCCC041* Produce cakes, pastries and breads
SITHCCC042* Prepare food to meet special dietary requirements
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
Unit Code Title
SITHKOP009 Clean kitchen premises and equipment
SITHCCC026 Package prepared foodstuffs
SITHCCC038 Produce and serve food for buffets
SITHCCC040 Prepare and serve cheese
SITXWHS006 Identify hazards, assess and control safety risks
SITXWHS005 Participate in safe work practices
Entry Requirements – International Students

 

English requirements

Students from English-speaking countries can provide a certified transcript demonstrating that they have completed their studies in English.

Note: Tests older than two (2) years may not be acceptable.

Blue Bay College may approve you to complete an internal English diagnostic assessment to meet the English requirements..

Course Delivery

The qualification is delivered over 78 weeks, which includes 60 weeks of scheduled classes, assessment projects, and work placement, plus up to 18 weeks of holidays.

Students are required to safely and hygienically prepare, cook and serve menu items for a minimum of 48 complete service periods in a commercial kitchen. Blue Bay College will assist students in securing suitable work placements.

Mode of Study
Assessment Methods
Recognition of Prior Learning (RPL)

If you receive recognition for a unit of competency, you are not required to re-study that unit. If you believe you may qualify for Recognition of Prior Learning (RPL) based on your previous work, study, or life experiences, please contact us to obtain your RPL kit.