Certificate IV in Kitchen Management

SIT40521

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Certificate IV

This qualification is for commercial cooks with administrative or team-leading roles in the kitchen. Graduates will have the skills to solve non-routine problems and work with autonomy and discretion.

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Qualification Overview

Qualification Code:

SIT40521

Qualification Name:

Certificate IV in Kitchen Management

AVAILABLE OPTIONS TO COMPLETE THIS COURSE?

Classroom – Study | Online | RPL | Credit Transfer

Offered By

This qualification mirrors the role of commercial cooks who have an administrative or team leading role in the kitchen. They work autonomously or with restricted direction from others and use carefulness to take care of non-routine issues. This capability gives a pathway to work in associations, for example, eateries, inns, clubs, bars, bistros, and cafés, or to maintain a private venture in these sectors.  

How STUDYIN can help You?

STUDY IN can help you to find the right institution based on your requirements. We can help you to prepare your application for Enrolment – Admission – Credit Transfer – RPL – Upskills/Upgrade Book an online appointment to discuss further.

Why study the SIT40521 – Certificate IV in Kitchen Management?

The SIT40521 – Certificate IV in Kitchen Management program is focused on the real world and relevant contexts that make the student highly skilled and be ready by meeting industry benchmark. Going through the program will give the required skills you can use immediately and encourages you to think diversely. This SIT40521 has become developed by industry specialists and endorsed by sector bodies and can be sure you have the practical knowledge to ‘hit the ground running’ in modest, medium or big organisations across the industry. Experience alone is no longer efficient; potential employers are looking for evidence of professional proficiency via a current formal qualification.
The Certificate IV in Commercial Cookery reflects the skills and knowledge of an individual working as a commercial cook and provides supervision and team-leading and guidance in the kitchen. Commercial cooks work independently, or receive minimal guidance from others and instead use their discretion to find solutions to non-routine challenges.
You should give a scope of proof to help your assessor to settle on a choice about your capability if you applying for RPL. The sorts of proof you might be approached to give can include: Proof of abroad capabilities.
  •  Transcripts or evaluations from related past capabilities.
  • Apprenticeship papers.
  • ID Resume Payslips/work contract/ABN if independently employed Letter of Employment Current business contracts Letters of reference.
  • Recordings or photographs of your work.
  • Statements/solicitations and stock requests Temperature sheets
  • Booking sheets/appointmemt setting sheets
  • Cleaning plans Kitchen station task list OHS necessities Approaches and methodology Nourishment administration wellbeing structures
  • Preparation sheets
  • Menus and plans etc asked or required by the RTO
 
If you want to STUDY then enrolment documentation checklist needs to be completed. Documents such as ID, Academic Documents, Resume or any other documents asked by the RTO/College must be submitted. You can submit directly or provide to STUDYIN to submit on your behalf to complete your enrolment if you decide to parsue.
For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.
  • Chef
  • Chef de partie
  • Sous Chef
  • Banquet Chef
  • Pastry Chef
  • Food Production Manager
  • Private Club and Resort Manager
33 units must be completed:
  • 27 core units
  • 6 elective units, consisting of:
  • 3 units from Group A below
  • 3 units from the electives listed below or from any current endorsed Training Package or accredited course.
All electives chosen must contribute to a valid, industry-supported vocational outcome. Note:  Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
Core 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
Elective Units
Group A – Cookery and Catering
SITHCCC026* Package prepared foodstuffs
SITHCCC032* Produce cook-chill and cook-freeze foods
SITHCCC033* Re-thermalise chilled and frozen 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 and store food
SITHKOP011* Plan and implement service of buffets
SITHKOP014 Plan catering for events or functions
Group B – Asian Cookery
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
Group C – Patisserie
SITHPAT012* Produce specialised cakes
SITHPAT014* Produce yeast-based bakery products
SITHPAT015* Produce petits fours
SITHPAT017* Prepare and model marzipan
SITHPAT018* Produce chocolate confectionery
SITHPAT019* Model sugar-based decorations
SITHPAT020* Design and produce sweet showpieces
Group D – Food and Beverage
SITHFAB021 Provide responsible service of alcohol
SITHFAB023* Operate a bar
SITHFAB025* Prepare and serve espresso coffee
SITHFAB027* Serve food and beverage
SITHFAB034* Provide table service of food and beverage
Group E – General electives
BSBTWK501 Lead diversity and inclusion
HLTAID011 Provide First Aid
SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms
SIRXOSM003* Use social media and online tools
SIRXOSM006* Develop and manage social media and online strategies
SIRXOSM007* Manage risk to organisational reputation in an online setting
SITXCCS014 Provide service to customers
SITXCCS015 Enhance customer service experiences
SITXFIN008 Interpret financial information
SITXHRM010 Recruit, select and induct staff
SITXINV007 Purchase goods
SITXINV008 Control stock
SITXWHS006 Identify hazards, assess and control safety risks
 
SIT40521 - Certificate IV in Kitchen Management (Release 1)

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