SIT40521
Certificate IV
in Kitchen
Management
SIT40521
Certificate IV in Kitchen Management
CRICOS CODE 109581B
COURSE OVERVIEW
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 organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
The SIT40521 Certificate IV in Kitchen Management will be delivered over 78 Weeks, spread over 6 terms requires the successful completion of Thirty-three (33) units including twenty-seven (27) Core Units and Six (6) Elective units. Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and qualification level.
The latest release of the qualification and packaging rules can be found at the following link:
Entry Requirements
Students must be:
- 18 years of age or over
- Completed year 12 or equivalent, OR Certificate III qualification or equivalent or above
- Have an IELTS academic score of 5.5 or equivalent (test must have been taken no more than 2 years ago) OR Educated for 5 years in an English-speaking country; OR Successful completion of at least 6 months of a Certificate IV level course or above in an Australian education institution; OR Successful completion of an Oxford English Language Placement Test with an overall score of not less than Level B2 (Upper Intermediate).
NOTE: Campbell Institute also conducts an entry interview with all prospective students to confirm their details and ensure that the course selected is the most appropriate for their needs.
Mode of Delivery
This course is conducted with a blended learning model that includes face-to-face learning in classrooms and in a fully functioning commercial kitchen, interactive online/distance learning, and vocational placement.
IMPORTANT NOTE: This course is not suitable for persons unable to handle meat, seafood, poultry or dairy. Campbell Institute cannot guarantee that kitchen facilities are free from potential allergens, including airborne particles of potential allergens. Accordingly, this course may not be suitable for people with severe allergies, including nuts allergies. Please note that all students must complete all of the units of competency required.
Delivery Location: 12 Pritchard St, WENTWORTHVILLE, New South Wales 2145
Training workshop via MOU: Approved-supervised work placements in industry under MOU.
Possible Pathways:
- Caterer
- Chef de Partie
Course Structure
To attain this qualification, 33 units of competency must be successfully completed
| Unit Code | Unit Name | Core/Elective |
| SITHCCC023 | Use food preparation equipment | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC028 | Prepare appetisers and salads | Core |
| SITHCCC029 | Prepare stocks, sauces and soups | Core |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
| SITHCCC035 | Prepare poultry dishes | Core |
| SITHCCC036 | Prepare meat dishes | Core |
| SITHCCC037 | Prepare seafood dishes | Core |
| SITHCCC041 | Produce cakes, pastries and breads | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHCCC043 | Work effectively as a cook | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHKOP012 | Develop recipes for special dietary requirements | Core |
| SITHKOP013 | Plan cooking operations | Core |
| SITHKOP015 | Design and cost menus | Core |
| SITHPAT016 | Produce desserts | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXFSA008 | Develop and implement a food safety program | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXINV006 | Receive, store and maintain stock | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
| SITXCCS014 | Provide service to customers | Elective |
| BSBTEC301 | Design and produce business documents | Elective |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| SITHCCC032 | Produce cook-chill and cook-freeze foods | Elective |
| SITHCCC040 | Prepare and serve cheese | Elective |