CRICOS CODE: 113079D
The SIT40521 Certificate IV in Kitchen Management is designed for chefs and culinarians who hold supervisory or team-leading positions in the kitchen. These individuals have a high level of autonomy and are capable of independently solving non-routine problems.
This vocational course equips you with industry-specific knowledge and technical skills required to perform commercial cookery tasks in various establishments such as restaurants, hotels, clubs, pubs, cafes, and coffee shops. It also prepares you to potentially run a small business in these sectors.
By undertaking this program, you will become proficient in managing team performance and the overall operations of a commercial kitchen. You will learn how to effectively delegate tasks, enhance team morale, and oversee financial aspects such as budgeting. Additionally, you will gain expertise in roster management, staff recruitment, work health and safety practices, safe food handling, menu design and cost estimation, team leadership, and conflict resolution in the workplace. These skills will pave the way for you to secure senior positions as a head chef, both locally and internationally.
It is important to note that the skills acquired through this qualification must be applied in accordance with relevant Commonwealth, State, or Territory legislation, Australian standards, and industry codes of practice.
Upon completion of the SIT40521 Certificate IV in Kitchen Management, graduates may choose to pursue further studies in the SIT50422 Diploma of Hospitality Management to advance their careers within the hospitality sector.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Graduates may further study SIT50422 Diploma of Hospitality Management to advance their careers in the hospitality sector.
Qualification Package Entry Requirements
There are no specific entry requirements for this course.
SITS has its own following admission requirement
SITS’s policies seek to remove barriers within the learning and assessment processes, and to place individuals with specific needs into an appropriate course.
SITS is responsible for obtaining enrolment details in full (as outlined on the Enrolment Application Form) and to ensure that information pertaining to individual learning requirements is provided to participants prior to enrolment. A Pre-Training Review will be done during the application process in accordance with the applicant’s provided information. This review relates to each learner’s previous education, training and work experience. This review is conducted to determine if there is a need to recognise existing competencies through Recognition of Prior Learning (RPL) and / or Credit for prior studies.
Recognition of Prior Learning or Credit Transfer approval will shorten the length of the course. Please refer to Pre-Training Review Policy and Procedure.
Language, Literacy and Numeracy Test (LLN Test):
Applicants will need to undertake LLN test and demonstrate the required ACSF level for this qualification to gain entry into this qualification. It will be conducted at the same time as the pre-training review.
If the applicant cannot complete the LLN test satisfactorily, they will be provided with support, (within the scope of SITS). If the support required for the applicant does not fall within the scope of SITS, the applicant will be asked to take further Language, literacy and numeracy training e.g. English Language Intensive Course for Overseas Learners (ELICOS) programs with some other institute at additional cost. SITS will not charge any referral fees.
SITS Admission requirements
|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|
|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|
|SITXHRM009||Lead and manage people|
|SITXINV006*||Receive, store and maintain stock|
|SITXMGT004||Monitor work operations|
|SITXWHS007||Implement and monitor work health and safety practices|
|SITHCCC026*||Package prepared foodstuffs|
|SITHCCC032*||Produce cook-chill and cook-freeze foods|
|SITHCCC033*||Re-thermalise chilled and frozen foods|
|SITHASC021*||Prepare Asian appetisers and snacks|
|SITHASC022*||Prepare Asian stocks and soups|
|SITHASC023*||Prepare Asian sauces, dips and accompaniments|