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Qualification details

SIT40621 - Certificate IV in Catering Management (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to SIT40616 - Certificate IV in Catering OperationsEquivalent. 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
BSBTWK501 - Lead diversity and inclusionLead diversity and inclusionCurrentCore
SITXWHS006 - Identify hazards, assess and control safety risksIdentify hazards, assess and control safety risksCurrentElective
SITHCCC028 - Prepare appetisers and saladsPrepare appetisers and saladsCurrentElective
SITHCCC032 - Produce cook-chill and cook-freeze foodsProduce cook-chill and cook-freeze foodsCurrentElective
HLTAHA019 - Assist with the monitoring and modification of meals and menus according to individualised plansAssist with the monitoring and modification of meals and menus according to individualised plansCurrentElective
SITHKOP010 - Plan and cost recipesPlan and cost recipesCurrentElective
SITHCCC042 - Prepare food to meet special dietary requirementsPrepare food to meet special dietary requirementsCurrentElective
SITXCOM010 - Manage conflictManage conflictCurrentCore
SITHFAB021 - Provide responsible service of alcoholProvide responsible service of alcoholCurrentElective
SITHPAT013 - Produce pastriesProduce pastriesCurrentElective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 141111 Cafe Or Restaurant Manager 
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 Caterer 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 141111 Cafe Or Restaurant Manager 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 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.

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

23 units must be completed:

  • 15 core units
  • 8 elective units, consisting of:
  • 5 units from Group A, Group B, Group C or Group D 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 

BSBTWK501

Lead diversity and inclusion

SITHCCC023*

Use food preparation equipment

SITHCCC027*

Prepare dishes using basic methods of cookery

SITHCCC043*

Work effectively as a cook

SITHKOP013*

Plan cooking operations

SITXCOM010

Manage conflict

SITXFIN009

Manage finances within a budget

SITXFSA005

Use hygienic practices for food safety

SITXFSA006

Participate in safe food handling practices

SITXHRM007

Coach others in job skills

SITXHRM008

Roster staff

SITXHRM009

Lead and manage people

SITXINV006*

Receive, store and maintain stock

SITXINV008

Control stock

SITXWHS007

Implement and monitor work health and safety practices

Elective units 

Group A - Cookery and Catering 

SITHCCC025*

Prepare and present sandwiches

SITHCCC026*

Package prepared foodstuffs

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

SITHCCC032*

Produce cook-chill and cook-freeze foods

SITHCCC033*

Re-thermalise chilled and frozen foods

SITHCCC035*

Prepare poultry dishes

SITHCCC036*

Prepare meat dishes

SITHCCC037*

Prepare seafood dishes

SITHCCC038*

Produce and serve food for buffets

SITHCCC039*

Produce pates and terrines

SITHCCC040*

Prepare and serve cheese

SITHCCC041*

Produce cakes, pastries and breads

SITHCCC042*

Prepare food to meet special dietary requirements

SITHCCC044*

Prepare specialised food items

SITXFSA007*

Transport and store food

SITXFSA008*

Develop and implement a food safety program

Group B - Patisserie 

SITHPAT011*

Produce cakes

SITHPAT013*

Produce pastries

SITHPAT014*

Produce yeast-based bakery products

SITHPAT016*

Produce desserts

SITHPAT018*

Produce chocolate confectionery

Group C - Kitchen Operations and Management 

HLTAHA019

Assist with the monitoring and modification of meals and menus according to individualised plans

SITHKOP010

Plan and cost recipes

SITHKOP011*

Plan and implement service of buffets

SITHKOP012*

Develop recipes for special dietary requirements

SITHKOP014

Plan catering for events or functions

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 

BSBFIN401

Report on financial activity

HLTAID011

Provide First Aid

SITHKOP016

Select catering systems

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

SITXINV007

Purchase goods

SITXMGT004

Monitor work operations

SITXWHS006

Identify hazards, assess and control safety risks

Qualification Mapping Information

Supersedes and is equivalent to SIT40616 Certificate IV in Catering Operations.

Links

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