Campbell Institute

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.

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

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