Modification History
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Release 2 |
Release 2 Supersedes and is equivalent to SIT40616 Certificate IV in Catering Operations release 1. Minor change to update First Aid units of competency. |
Qualification Description
This qualification reflects the role of individuals working in catering operations who have a supervisory or team leading role. 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 various catering settings, such as hospitals and aged care facilities, sporting and entertainment venues, hotel banqueting departments, cook–chill production kitchens, and mobile catering businesses of varying size.
Possible job titles include:
- catering supervisor
- kitchen administrator
- small business caterer.
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
23 units must be completed:
- 12 core units
- 11 elective units, consisting of:
- 1 unit from Group A
- 4 units from Group A or Group B
- 6 units from Group B, Group C, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
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Core units |
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BSBSUS401 |
Implement and monitor environmentally sustainable work practices |
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SITHCCC001 |
Use food preparation equipment |
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SITHCCC005 |
Prepare dishes using basic methods of cookery |
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SITHKOP005 |
Coordinate cooking operations |
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SITXCOM005 |
Manage conflict |
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SITXFIN003 |
Manage finances within a budget |
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SITXFSA001 |
Use hygienic practices for food safety |
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SITXFSA002 |
Participate in safe food handling practices |
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SITXHRM001 |
Coach others in job skills |
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SITXINV002 |
Maintain the quality of perishable items |
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SITXINV004 |
Control stock |
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SITXWHS003 |
Implement and monitor work health and safety practices |
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Elective units |
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Group A |
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SITHCCC011 |
Use cookery skills effectively |
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SITHIND004 |
Work effectively in hospitality service |
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Group B |
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Commercial Cookery and Catering |
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SITHCCC003 |
Prepare and present sandwiches |
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SITHCCC004 |
Package prepared foodstuffs |
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SITHCCC006 |
Prepare appetisers and salads |
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SITHCCC007 |
Prepare stocks, sauces and soups |
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SITHCCC008 |
Prepare vegetable, fruit, egg and farinaceous dishes |
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SITHCCC009 |
Produce cook-chill and cook-freeze foods |
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SITHCCC010 |
Re-thermalise chilled and frozen foods |
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SITHCCC012 |
Prepare poultry dishes |
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SITHCCC013 |
Prepare seafood dishes |
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SITHCCC014 |
Prepare meat dishes |
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SITHCCC015 |
Produce and serve food for buffets |
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SITHCCC016 |
Produce pates and terrines |
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SITHCCC017 |
Handle and serve cheese |
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SITHCCC018 |
Prepare food to meet special dietary requirements |
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SITHCCC019 |
Produce cakes, pastries and breads |
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SITHCCC021 |
Prepare specialised food items |
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SITHCCC022 |
Prepare portion-controlled meat cuts and meat products |
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Food and Beverage |
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SITHFAB002 |
Provide responsible service of alcohol |
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SITHFAB003 |
Operate a bar |
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SITHFAB005 |
Prepare and serve espresso coffee |
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SITHFAB007 |
Serve food and beverage |
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SITHFAB014 |
Provide table service of food and beverage |
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Food Safety |
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SITXFSA003 |
Transport and store food |
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SITXFSA004 |
Develop and implement a food safety program |
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Kitchen Operations and Management |
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HLTAHA019 |
Assist with the monitoring and modification of meals and menus according to individualised plans |
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SITHKOP002 |
Plan and cost basic menus |
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SITHKOP003 |
Plan and display buffets |
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SITHKOP004 |
Develop menus for special dietary requirements |
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SITHKOP006 |
Plan catering for events or functions |
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Patisserie |
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SITHPAT001 |
Produce cakes |
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SITHPAT003 |
Produce pastries |
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SITHPAT004 |
Produce yeast-based bakery products |
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SITHPAT006 |
Produce desserts |
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SITHPAT008 |
Produce chocolate confectionery |
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Group C |
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Client and Customer Service |
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CHCAGE001 |
Facilitate the empowerment of older people |
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SITXCCS006 |
Provide service to customers |
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SITXCCS007 |
Enhance customer service experiences |
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Computer Operations and ICT Management |
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BSBITU202 |
Create and use spreadsheets |
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BSBITU301 |
Create and use databases |
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BSBITU306 |
Design and produce business documents |
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Finance |
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BSBFIA401 |
Prepare financial reports |
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SITXFIN002 |
Interpret financial information |
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First Aid |
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HLTAID011 |
Provide first aid |
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Human Resource Management |
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BSBDIV501 |
Manage diversity in the workplace |
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SITXHRM002 |
Roster staff |
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SITXHRM003 |
Lead and manage people |
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TAEASS301B |
Contribute to assessment |
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TAEDEL301A |
Provide work skill instruction |
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TAEDEL404A |
Mentor in the workplace |
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Inventory |
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SITXINV001 |
Receive and store stock |
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SITXINV003 |
Purchase goods |
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Management and Leadership |
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SITXMGT001 |
Monitor work operations |
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Work Health and Safety |
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SITXWHS002 |
Identify hazards, assess and control safety risks |
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Working in Industry |
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SITHIND002 |
Source and use information on the hospitality industry |
Qualification Mapping Information
No equivalent qualification.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
