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Qualification details

SIT40521 - Certificate IV in Kitchen Management (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to SIT40516 - Certificate IV in Commercial CookeryEquivalent. Minor changes to packaging rules. Changes to core and elective units but skills and knowledge within qualifications map to each other and the job outcome of the qualification has not changed. Change to title. 09/Jun/2022

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 10/Jun/2022


Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnUsage RecommendationSort Table listing Units of Competency by the Usage Recommendation columnEssentialSort Table listing Units of Competency by the Essential column
SITHPAT012 - Produce specialised cakesProduce specialised cakesCurrentElective
SITHASC022 - Prepare Asian stocks and soupsPrepare Asian stocks and soupsCurrentElective
SITXHRM010 - Recruit, select and induct staffRecruit, select and induct staffCurrentElective
HLTAID011 - Provide First AidProvide First AidCurrentElective
SIRXOSM007 - Manage risk to organisational reputation in an online settingManage risk to organisational reputation in an online settingCurrentElective
SITHCCC038 - Produce and serve food for buffetsProduce and serve food for buffetsCurrentElective
SIRXOSM006 - Develop and manage social media and online strategiesDevelop and manage social media and online strategiesCurrentElective
SITXINV008 - Control stockControl stockCurrentElective
SITXFSA006 - Participate in safe food handling practicesParticipate in safe food handling practicesCurrentCore
SITHFAB023 - Operate a barOperate a barCurrentElective
Items per page 10 | 20 | 50 | 100
Displaying items 51 - 60 of 70

Classifications

SchemeCodeClassification value
ANZSCO Identifier 351311 Chef 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 511 Certificate IV 
Taxonomy - Industry Sector N/A Hospitality 
Taxonomy - Occupation N/A Chef de Partie,Chef 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351311 Chef 10/Jun/2022 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 10/Jun/2022 
Qualification/Course Level of Education Identifier 511 Certificate IV 10/Jun/2022 
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Modification History

Not applicable.

Qualification Description

This qualification reflects the role of chefs and 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 in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

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

Qualification Mapping Information

Supersedes and is equivalent to SIT40516 Certificate IV in Commercial Cookery.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694