Program Overview
The SIT40521 Certificate IV in Kitchen Management equips students with the skills and knowledge to become commercial cooks in various hospitality establishments. The program combines classroom instruction with supervised work experience, covering core units in food safety, cooking techniques, and kitchen management. Graduates are qualified for roles as cooks and may pursue further education in hospitality management.
Program Outline
Outline:
Course structure:
Students are required to complete 33 units for the award of the SIT40521 Certificate IV in Kitchen Management, comprising 27 core units and six elective units. |---|---| | SITXFSA008 | Develop and implement a food safety program | | SITXHRM008 | Roster staff | | 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 | | SITHCCC035 | Prepare poultry dishes | | SITHCCC037 | Prepare seafood dishes | | SITHCCC036 | Prepare meat 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 | | 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 | | SITXHRM009 | Lead and manage people | | SITXINV006 | Receive, store and maintain stock | | SITXMGT004 | Monitor work operations | | SITXWHS007 | Implement and monitor work health and safety practices | | SITHKOP015 | Design and cost menus | | SITHCCC031 | Prepare vegetarian and vegan dishes | |
Electives
| - | | SITXWHS006 | Identify hazards, assess and control safety risks | | SITHCCC040 | Prepare and serve cheese | | SITXCCS015 | Enhance customer service experiences |Teaching:
Delivery mode and location
This program combines classroom instruction with on-the-job training through supervised work experience (practicum). Classroom sessions will be facilitated by instructors with industry expertise at Western Sydney College's modern facilities equipped with restaurant kitchens (39 Dixon Street, Sydney NSW 2000 , Indreni Function centre, 588 princes highway, Rockdale NSW 2216).
Careers:
Career outcome
Graduates will qualify for roles as commercial cooks in various establishments such as restaurants, hotels, clubs, pubs, cafes, and coffee shops. Individuals completing this course may consider pursuing the SIT50422 Diploma of Hospitality Management or further education.
Future pathway
Graduates may advance their education by studying for the SIT50422 Diploma of Hospitality Management or a higher qualification through Australian higher education.
