The SIT40521 Certificate IV in Kitchen Management will enable you to hone your cookery skills and gain a comprehensive understating of organising kitchen operations, dealing with operational issues, planning food production, designing menus, finance management, and learning the legal compliance issue.
This vocational qualification reflects the role of chefs and cooks who take on supervisory roles or lead teams. During the course of your study, you will be able to work autonomously in a commercial kitchen setting and develop the ability to solve non-routine problems.
Through technical learning and practical skills development, you will become a proficient commercial cook to be able to be employed in diverse settings such as restaurants, hotels, clubs, pubs, cafes, and coffee shops. You can further run a small business in these sectors as well.
Please contact Admin Staff for more information at 1300 GO SITS (1300 467 487).
Please contact Admin Staff for more information at 1300 GO SITS (1300 467 487).
| Unit Code | Unit Name |
|---|
| 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 |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| 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 |
| SITXWHS006 | Identify hazards, assess and control safety risks |
| SITHCCC039* | Produce pates and terrines |
| SITHCCC038* | Produce and serve food for buffets |
| SITHCCC040* | Prepare and serve cheese |
| SITHCCC026* | Package prepared foodstuffs |
| SITXCCS015 | Enhance customer service experiences |
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