Certificate IV in Kitchen Management –
SIT40521
UNITS in SIT40521 Certificate IV in Kitchen Management
This qualification has total 33 Units of Competency
27 Core Units
6 Elective Units
CORE UNITS
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 bread
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
SITHCCC038 Produce and serve food for buffets
SITHKOP011 Plan and implement service of buffets
SITHKOP014 Plan catering for events or functions
BSBTWK501 Lead diversity and inclusion
SITXWHS006 Identify hazards, assess and control safety risks
SITXFIN010 Prepare and monitor budgets
Location and Study Mode
Delivery at all locations is subject to sufficient demand and resources.
Locations: Kogarah Campus and City
Study Mode: On campus