SIT40521 Certificate IV in Kitchen Management

About Course

The following information describes The Certificate IV in Kitchen Management SIT40521 for International Students that will or currently hold the Student Visa with the Department of Home Affairs”.
This course reflects the role of commercial 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.
International students enrolled in this qualification will study a duration of 78 weeks including the term and holiday breaks. The breakdown will be as follows:

Total Course Duration: 78 weeks
Face to Face Tuition: 60 weeks
Holiday Breaks in Total: 18 weeks
Individual Study, Research, Learning and Assessment Activity Hours: 900 hours

The course duration above incorporates the estimated volume of learning for Certificate IV level as indicated by AQF 2nd edition January 2013 and under the new Standards for RTOs 2015.

Intake Dates

Month
2024

2025

January

08/01/2024

06/01/2025
February
March
April

08/04/2024

07/04/2025
May
June
July

08/07/2024

07/07/2025
August
September
October

07/10/2024

06/10/2025
November
December

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Requirements

There is no specified entry requirement for this course as per SIT40521 training package.

Please refer to our VET Course Entry Requirements.

Packaging Rules

Core Unit

S.No.
Code
Unit Title

1

SITHCCC023

Use food preparation equipment
2

SITHCCC027

Prepare dishes using basic methods of cookery
3

SITHCCC028

Prepare appetisers and salads
4

SITHCCC029

Prepare stocks, sauces and soups
5

SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes
6

SITHCCC031

Prepare vegetarian and vegan dishes
7

SITHCCC035

Prepare poultry dishes
8

SITHCCC036

Prepare meat dishes
9

SITHCCC037

Prepare seafood dishes
10

SITHCCC041

Produce cakes, pastries and breads
11

SITHCCC042

Prepare food to meet special dietary requirements
12

SITHCCC043

Work effectively as a cook
13

SITHKOP010

Plan and cost recipes
14

SITHKOP012

Develop recipes for special dietary requirements
15

SITHKOP013

Plan cooking operations
16

SITHKOP015

Design and cost menus
17

SITHPAT016

Produce desserts
18

SITXCOM010

Manage conflict
19

SITXFIN009

Manage finances within a budget
20

SITXFSA005

Use hygienic practices for food safety
21

SITXFSA006

Participate in safe food handling practices
22

SITXFSA008

Develop and implement a food safety program
23

SITXHRM008

Roster staff
24

SITXHRM009

Lead and manage people
25

SITXINV006

Receive, store and maintain stock
26

SITXMGT004

Monitor work operations
27

SITXWHS007

Implement and monitor work health and safety practices
28

SITHCCC038

Produce and serve food for Buffets
29

SITHCCC039

Produce pates and terrines
30

SITHKOP011

Plan and implement service for Buffets
31

BSBCMM411

Make presentations
32

BSBTWK501

Lead diversity and inclusion
33

BSBOPS504

Manage business risk

Assessment Methods

LEARNING & ASSESSMENT MATRIX
Learning
Assessment Methods

Code

Unit Title

Face to Face Classroom delivery

Knowledge Questions

Observations

Projects
SITXWHS002

Identify hazards, assess and control safety risks
SITXWHS003

Implement and monitor work health and safety practices
BSBSUS401

Implement and monitor environmentally sustainable work practices
SITHIND002

Source and use information on the hospitality industry
SITXFSA001

Use hygienic practices for food safety
SITXFSA002

Participate in safe food handling practices
SITXCCS007

Enhance the customer service experiences
BSBDIV501

Manage diversity in the workplace
SITHKOP004

Develop menus for special dietary requirements
SITXFIN003

Manage finances within a budget
SITHKOP002

Plan and cost basic menus
SITXINV001

Receive and store stock
SITXINV003

Purchase goods
SITXINV004

Control stock
SITHCCC001

Use food preparation equipment
SITHCCC005

Prepare dishes using basic methods of cookery
SITHCCC006

Prepare appetisers and salads
SITHCCC007

Prepare stocks, sauces and soups
SITHCCC008

Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012

Prepare poultry dishes
SITHCCC013

Prepare seafood dishes
SITHCCC014

Prepare meat dishes
SITHCCC018

Prepare food to meet special dietary requirements
SITHCCC019

Produce cakes, pastries and breads
SITHPAT006

Produce desserts
SITXINV002

Maintain the quality of perishable items
SITHKOP005

Coordinate cooking operations
SITXMGT001

Monitor work operations
SITHCCC020

Work effectively as a cook
SITXHRM002

Roster staff
SITXHRM001

Coach others in job skills
SITXHRM003

Lead and manage people
SITXCOM005

Manage conflict

Content1

Career Opportunities

Chef
Chef de partie

Delivery Location

Sydney (Located 10 minutes from Central Station by public transport)
Level 4, 14 Railway Parade, Burwood NSW 2134.

Course Credits

Please refer to our Course Credit Policies and Procedures click here.

Content2

Study Pathway

Students may further continue their study in SIT50422 Diploma of Hospitality Management.

Award

Student are required to seek their own work component for the SIT40516 Certificate IV in Commercial Cookery in order to satisfy the completion requirement. A successful completion of all the thirty-three (33) units of competency are required in order to be awarded an AQF certification.

Partial completions will be awarded with a Statement of Attainment.

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