Certificate IV in Kitchen Management

Program Overview

The SIT40521 Certificate IV in Kitchen Management prepares individuals for supervisory roles in the culinary industry. It covers core competencies in food safety, recipe development, menu planning, and team management. Through a combination of core and elective units, students gain the skills and knowledge necessary to lead and manage kitchen operations effectively. The qualification opens doors to career opportunities such as Cook, Commis Chef, and Chef de Partie.

Program Outline

Outline:

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 organizations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors. The course structure consists of:

• 33 core units
• 6 elective units (3 from Group A and 3 from other endorsed Training Package or accredited course)
Core units: SITXFSA005 – Use hygienic practices for food safety SITXFSA006 – Participate in safe food handling practices SITHCCC027 – Prepare dishes using basic methods of cookery SITHKOP010 – Plan and cost recipes SITXWHS007 – Implement and monitor work health and safety practices SITHCCC042 – Prepare food to meet special dietary requirements SITHCCC028 – Prepare appetisers and salads SITHCCC029 – Prepare stocks, sauces, and soups SITXMGT004- Monitor work operations SITXFSA008 – Develop and implement a food safety program SITHCCC023 – Use food preparation equipment SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes SITHCCC031 – Prepare vegetarian and vegan dishes SITHKOP012 – Develop recipes for special dietary requirements SITXINV006 – Receive, store, and maintain stock SITHKOP013 – Plan cooking operations SITHPAT0160 – Produce desserts SITHCCC035 – Prepare poultry dishes SITHCCC036 – Prepare meat dishes SITHCCC037 – Prepare seafood dishes SITHCCC043 – Work effectively as a cook SITHKOP015 – Design and cost menus SITHCCC041 – Produce cakes, pastries, and breads SITXCOM010 – Manage conflict SITXFIN009- Manage finances within a budget SITXHRM008 – Roster staff SITXHRM009- Lead and manage people SITHCCC44- Prepare specialised food item BSBHRM525- Manage recruitment and onboarding SITHCCC040 – Prepare and serve cheese SITHCCC026 – Package prepared foodstuffs SITHKOP014- Plan catering for events and functions SITHCCC038-Produce and serve food for buffets

Assessment:

Assessments will be conducted through a combination of:

• Questioning
• Reports
• Presentations

Careers:

The SIT40521 Certificate IV in Kitchen Management qualification can lead to various career opportunities with job titles such as:

• Cook
• Commis Chef
• Assist a Section Chef
• Chef de partie – Trained chef
• Sous chef de cuisine – Second handler in kitchen
• Chef de cuisine