Certificate IV in Kitchen Management SIT40521
Certificate IV in Kitchen Management SIT40521
This qualification 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,…
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COURSE DESCRIPTION
This qualification 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.
Possible job titles include: chef, chef de partie.
Students need to complete 33 units of competency to achieve this qualification. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
UNIT CODE – UNIT TITLE
BSBCMM401 – Make a Presentation
BSBDIV501 – Manage diversity in the workplace
BSBSUS401 – Implement and monitor environmentally sustainable work practices
BSBWOR203 – Work effectively with others
BSBCMM201 – Communicate in the workplace
SITHCCC001 – Use food preparation equipment
SITXHRM002 – Roster Staff
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
SITHCCC017 – Handle and serve cheese
SITHCCC018 – Prepare food to meet special dietary requirements
SITHCCC019 – Produce cakes, pastries and breads
SITHCCC020 – Work effectively as a cook
SITXINV001 – Receive and store stock
SITHKOP002 – Plan and cost basic menus
SITHKOP004 – Develop menus for special dietary requirements
SITHKOP005 – Coordinate cooking operations
SITHPAT006 – Produce desserts
SITXWHS002 – Identify hazards, assess and control safety risks
SITXCOM005 – Manage conflict
SITXFIN003 – Manage finances within a budget
SITXFSA001 – Use hygienic practices for food safety
SITXFSA002 – Participate in safe food handling practices
SITXHRM001 – Coach others in job skills
SITXHRM003 – Lead and manage people
SITXINV002 – Maintain the quality of perishable items
SITXMGT001 – Monitor work operations
SITXWHS003 – Implement and monitor work health and safety practices
Pathways from the qualification
Study Pathways
After achieving the SIT40516 Certificate IV in Commercial Cookery, candidates may choose to undertake SIT50416 – Diploma of Hospitality Management or other relevant qualifications.
Employment Pathways
Possible job titles include:
chef
chef de partie
REQUIREMENTS
Must be 18 years of age or over
Completed year 12 (HSC or equivalent)
Minimum 5.5 IELTS Score Internationally recognized exam result in line with Department of Home Affairs regulations
EDUCATIONAL INSTITUTION
Durban International College Pty Ltd is a private institute in Australia. The College offers a Diploma of Community Welfare Work, designed to prepare students to work at a professional level in the human services industry, in such areas as community organizations, church agencies, self-help groups and statutory services. The College is located on Currie Street, in the heart of Adelaide’s central business district.
