Check Your Eligibility
Check your eligibility with us today & enquire about the Qualifications that matches with your industry
How EZY STUDY ABROAD can help You?
QUALIFICATION CODE:
SIT40521
QUALIFICATION NAME:
Certificate IV in Kitchen Management
AVAILABLE OPTIONS TO COMPLETE THIS COURSE?
Classroom – Study | Online | RPL | Credit Transfer
Offered By:
RTO : 41138 | 4546 | 41204 | 3075 | 40747 | 45879 | 41380 | 22205 | 45774 | 31302 | 20829 | 45960 | 4112 | 41517 & Other
Why study the SIT40521 – Certificate IV in Kitchen Management?
The SIT40521 – Certificate IV in Kitchen Management program
prioritizes real-world and relevant contexts to ensure students
become highly skilled and industry-ready, meeting established
benchmarks. Completing the program provides immediately
applicable skills, fosters diverse thinking, and is developed by industry
specialists, endorsed by sector bodies. Graduates can seamlessly
integrate into organizations of varying sizes within the industry. In
today’s job market, experience alone is insufficient; employers seek
evidence of professional proficiency through a current formal
qualification.
Get your skills recognised
The skills and knowledge demonstrated in the Certificate IV in
Commercial Cookery pertain to individuals employed as commercial
cooks, overseeing, leading teams, and providing guidance in kitchen
operations. Commercial cooks operate autonomously or with minimal
direction, relying on their discretion to address non-routine challenges.
What evidence you need ?
When applying for Recognition of Prior Learning (RPL), it is
essential to provide a range of evidence to assist your assessor in
making an informed decision about your qualification. The types of
evidence you may be requested to provide can encompass
documentation confirming qualifications obtained abroad.
● Apprenticeship papers.
● ID Resume Payslips/work contract/ABN if independently employed Letter of Employment Current business contracts Letters of reference.
● Transcripts or evaluations from related past capabilities.
● Recordings or photographs of your work.
● Booking sheets/appointmemt setting sheets
● Statements/solicitations and stock requests Temperature sheets
● Preparation sheets
● Cleaning plans Kitchen station task list OHS necessities Approaches and methodology Nourishment administration wellbeing structures
● Menus and plans etc asked or required by the RTO.
● Apprenticeship papers.
● ID Resume Payslips/work contract/ABN if independently employed Letter of Employment Current business contracts Letters of reference.
● Transcripts or evaluations from related past capabilities.
● Recordings or photographs of your work.
● Booking sheets/appointmemt setting sheets
● Statements/solicitations and stock requests Temperature sheets
● Preparation sheets
● Cleaning plans Kitchen station task list OHS necessities Approaches and methodology Nourishment administration wellbeing structures
● Menus and plans etc asked or required by the RTO.
What are the Potential Job Opportunities?
For a student, it is crucial to know the occupation he/she will eligible once finish a
qualification successfully. If you complete this qualification, you will able to work with
this role.
● Chef
● Chef de partie
● Sous Chef
● Banquet Chef
● Pastry Chef
● Food Production Manager
● Private Club and Resort Manager
● Chef
● Chef de partie
● Sous Chef
● Banquet Chef
● Pastry Chef
● Food Production Manager
● Private Club and Resort Manager
Packaging Rules
33 units must be completed:
● 27 core units
● 6 elective units, consisting of:
● 3 units from Group A below
● 3 units from the electives listed below or from any current endorsed Training Package or accredited course.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
● 27 core units
● 6 elective units, consisting of:
● 3 units from Group A below
● 3 units from the electives listed below or from any current endorsed Training Package or accredited course.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
| Core units | ||
|---|---|---|
| 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 | ||
| Group A – Cookery and Catering | ||
| SITHCCC026* | Package prepared foodstuffs | |
| SITHCCC032* | Produce cook-chill and cook-freeze foods | |
| SITHCCC033* | Re-thermalise chilled and frozen foods | |
| SITHCCC038* | Produce and serve food for buffets | |
| SITHCCC039* | Produce pates and terrines | |
| SITHCCC040* | Prepare and serve cheese | |
| SITHCCC044* | Prepare specialised food items | |
| SITXFSA007* | Transport and store food | |
| SITHKOP011* | Plan and implement service of buffets | |
| SITHKOP014 | Plan catering for events or functions | |
| Group B – Asian Cookery | ||
| SITHASC021* | Prepare Asian appetisers and snacks | |
| SITHASC022* | Prepare Asian stocks and soups | |
| SITHASC023* | Prepare Asian sauces, dips and accompaniments | |
| SITHASC024* | Prepare Asian salads | |
| SITHASC025* | Prepare Asian rice and noodles | |
| SITHASC027* | Prepare Asian cooked dishes | |
| SITHASC028* | Prepare Asian desserts | |
| SITHASC033* | Prepare dim sum | |
