SIT40521 Certificate IV in Kitchen Management

Subjects in this qualification

SITXFSA008 Develop and implement a food safety program

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, egg and farinaceous dishes *

SITHCCC031 Prepare vegetarian and vegan dishes *

SITHCCC035 Prepare poultry dishes *

SITHCCC037 Prepare seafood dishes *

SITHCCC036 Prepare meat dishes *

SITHCCC042 Prepare food to meet special dietary requirements *

SITHCCC041 Produce cakes, pastries and breads*

SITHCCC043 Work effectively as a cook *

SITHKOP010 Plan and cost recipes

SITHKOP012 Develop recipes for special dietary requirements

SITHKOP013 Plan cooking operations *

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

SITHKOP015 Design and cost menus

SITXHRM009 Lead and manage people

SITXINV006 Receive, store and maintain stock *

SITXMGT004 Monitor work operations

SITXWHS007 Implement and monitor work health and safety practices

SITXHRM008 Roster staff

*Prerequisite is SITXFSA005 Use hygienic practices for food safety

Elective Subjects

Plus, a minimum of 6 elective subjects are required to gain the certificate.

These 6 elective subjects can be chosen from the following units of competency.

3 units from Group A

3 units from any current endorsed Training Package or accredited course

*Prerequisite

Electives-Group A

SITHCCC026 Package prepared foodstuffs*

SITHCCC032 Produce cook-chill & cook-freeze foods*

SITHCCC038 Produce and serve food for buffets*

SITHCCC039 Produce pates and terrines*

SITHCCC040 Prepare and serve cheese*

SITHCCC044 Prepare specialised food items*

SITXFSA007 Transport & store food*

Electives from Asian Cookery-Group B

SITHASC021 Prepare Asian appetisers and snacks*

SITHASC022 Prepare Asian stocks and soups*

SITHASC023 Prepare Asian sauces, dips and accompaniments*

SITHASC024 Prepare Asian salads*

SITHASC025 Prepare Asian rice and noodles*

SITHASC027 Prepare Asian cooked dishes*

SITHASC028 Prepare Asian desserts*

SITHASC033 Prepare dim sum*

Electives from Patisserie-Group C

SITHPAT012 Produce specialised cakes*

SITHPAT014 Produce yeast-based bakery products*

SITHPAT015 Produce petit fours*

SITHPAT017 Prepare and model marzipan*

SITHPAT018 Produce chocolate confectionary*

SITHPAT019 Model sugar-based decorations*

SITHPAT020 Design and produce sweet showpieces*

Electives from Food & Beverage-Group D

SITHFAB023 Operate a bar*

SITHFAB025 Prepare and serve espresso coffee*

SITHFAB027 Serve food & beverage*

SITHFAB034 Provide table service of food & beverage*

Electives from General-Group E

SITXCCS014 Provide service to customers

SITXCCS015 Enhance customer service experiences

SITXHRM010 Recruit, select and induct staff

SITXINV007 Purchase goods

SITXINV008 Control stock

SITXWHS006 Identify hazards, assess & control safety risks

SITXWHS005 Participate in safe work practices

SITHKOP009 Clean kitchen premises and equipment

SITHCCC025 Prepare and present sandwiches*

SITHCCC024 Prepare and present simple dishes*

SITXCOM007 Show social and cultural sensitivity

BSBSUS211 Participate in sustainable work practices

Please note more than 6 elective units can be chosen but each extra elective may incur an extra cost to the candidate.