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