SIT40521 Certificate IV in Kitchen Management
This qualification reflects the role of commercial 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 as a commercial cook in organisations such as restaurants, hotels clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Possible job titles include:
• Chef
• Chef de partie
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
SITHCCC025 Prepare and present sandwiches*
SITHCCC040 Prepare and serve cheese*
SITXHRM007 Coach others in job skills
SITHCCC038 Produce and serve food for buffets*
SITHCCC021 Prepare specialised food items*
SITHCCC024 Prepare and present simple dishes*
SITXINV007 Purchase goods
SITXINV008 Control stock
SITXWHS001 Participate in safe work practices
SITHKOP009 Clean kitchen premises and equipment
SITXCOM002 Show social and cultural sensitivity
BSBTWK501 Lead diversity and inclusion
Please note more than 6 elective units can be chosen but each extra elective may incur an extra cost to the candidate.
Important Information
Any other elective unit the candidate wishes to apply for which is not included on this list can be discussed with a Culinary Solutions Australia assessor prior to the commencement of the RPL process.
This qualification can only be achieved following a Recognition of Prior Learning (RPL) process conducted by a Culinary Solutions Australia Assessor.
Fees and charges are dependent on the existing skills, knowledge, experience and location of each candidate.
Please contact Culinary Solutions Australia for more information to discuss your individual requirements.
Further information on Culinary Solutions Australia and the Recognition of Prior Learning process can be found in the Assessment Candidate Kit below.
To apply for this qualification please download and complete the Enrolment Form below and return to:
Culinary Solutions Australia
Unit 2/3 Austral Place
Hallam
Victoria 3803
Or email to info@culinarysolutions.com.au
