SIT40521 – Certificate IV in Kitchen Management
Course Overview
The SIT40521 Certificate IV in Kitchen Management Course is an advanced training program designed specifically for commercial cooks who are looking to expand their skill set and take on more responsibilities in the kitchen. This course is intended for individuals who already have some supervisory or team leadership experience and are looking to further develop their skills in these areas.
One of the key benefits of this SIT40521 Certificate IV in Kitchen Management Course is that it provides participants with the knowledge and tools they need to operate independently and make decisions with limited guidance from others. This is an important skill for anyone working in a busy commercial kitchen, where there is often a lot of pressure and little time to consult with others before making decisions.
Career Outcomes
This qualification provides a pathway to work in the hospitality industry.
Chef
Chef de Partie
Entry Requirements
Qualification Entry Requirements
There are no training package entry requirements for this qualification.
GSB Entry Requirements
- Completion of SIT30821 Certificate III in Commercial Cookery
- Students must be a minimum of 18 years of age, or turning 18 years of age prior to commencement of their study.
- Students require a completed Year 10 or equivalent; or Non school-leavers are selected according to eligibility and merit, vocational experience, previous study, LLN level and personal competencies.
- Student’s must have English proficiency as guided by GSB College’s English Proficiency Policy and Procedures.
- IELTS Test – overall score of 6.0 (or equivalent) with no individual section score less than 5.5.
Course Duration
21 Weeks
of Classroom/Kitchen based training
4 Weeks (72 hours)
Vocational Placement alongside the course training*
5 Weeks
of academic re-view/break**
Delivery and Assessment
Training and Assessment will be conducted through a combination of blended learning environments. Both knowledge and practical assessments are required to be completed with a competent outcome for each unit to achieve your certificate.
Classroom / face to face
Kitchen Sessions
Class Simulations
Vocational / Work Placement
Pathways
- SIT50422 – Diploma of Hospitality Management
Certificate Issuance
Qualification Rules & Units of Competency
33 Units in Total
27 core units + 6 elective units
The following lists of units of competency have been selected as being an appropriate combination and suitable for industry required outcomes. Elective can be chosen according to the requirement of the student.
Units Code
Units
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
SITHCCC026
Package prepared foodstuffs
SITHCCC044
Prepare specialised food items
SITHCCC040
Prepare and serve cheese
SITXCCS014
Provide service to customers
SITXHRM010
Recruit, select and induct staff
BSBSUS211
Participate in sustainable work practices