Didasko RTO Resources for Learners Who Want to Become Overall Kitchen Managers

Didasko Learning Resources offer RTO resources and training materials for students who wish to attain
their Certificate IV in Kitchen Management (previously known as SIT40521 Certificate IV in Commercial
Cookery). This specific qualification is for chefs and cooks who require supervisory training so they
can assume team leadership roles in any kitchen they work in. This certification will allow your
learners to work in various establishments and even run a small business in the Food and Services
industry. Currently, there are no legislative requirements or occupational licensing necessary for this
qualification, although Australian standards and industry codes of practice still apply.

 

Expected Course Completion Outcomes

A Certificate IV in Kitchen Management in Australia is an advanced certificate course that provides a broad range of skills required for professional kitchen management. Upon successful completion, graduates will have the following knowledge and abilities.

  • Understand and apply food safety regulations and ensure compliance
  • Manage the food service operations of a kitchen, including ordering, inventory control and cost management
  • Develop menus and beverages to meet customer needs
  • Interpret financial information to improve efficiency and profitability of the business operation
  • Plan staffing requirements to manage staff efficiently
  • Lead teams to create an effective working environment
  • Prepare reports for internal use as well as for external bodies
  • Utilise technology in menu planning, scheduling, accounting and other processes

Certificate IV in Kitchen Management courses consist of core units that must be completed along with elective units depending on the specialisation chosen. This certificate will give your students an understanding of the theories behind kitchen management and food safety procedures.

Qualifications list

Requirements for SIT40521 – Certificate IV in Kitchen Management
  • 27 Core
  • 6 electives of which:
    • 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
Qualification units
Code Unit name Type
SITHCCC023* Use food preparation equipment Core
SITHCCC027* Prepare dishes using basic methods of cookery Core
SITHCCC028* Prepare appetisers and salads Core
SITHCCC029* Prepare stocks, sauces and soups Core
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC031* Prepare vegetarian and vegan dishes Core
SITHCCC035* Prepare poultry dishes Core
SITHCCC036* Prepare meat dishes Core
SITHCCC037* Prepare seafood dishes Core
SITHCCC041* Produce cakes, pastries and breads Core
SITHCCC042* Prepare food to meet special dietary requirements Core
SITHCCC043* Work effectively as a cook Core
SITHKOP010 Plan and cost recipes Core
SITHKOP012* Develop recipes for special dietary requirements Core
SITHKOP013* Plan cooking operations Core
SITHKOP015* Design and cost menus Core
SITHPAT016* Produce desserts Core
SITXCOM010 Manage conflict Core
SITXFIN009 Manage finances within a budget Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFSA006 Participate in safe food handling practices Core
SITXFSA008* Develop and implement a food safety program Core
SITXHRM008 Roster staff Core
SITXHRM009 Lead and manage people Core
SITXINV006* Receive, store and maintain stock Core
SITXMGT004 Monitor work operations Core
SITXWHS007 Implement and monitor work health and safety practices Core
Group A – Cookery and Catering
SITHCCC026* Package prepared foodstuffs Elective
SITHCCC038* Produce and serve food for buffets Elective
SITHCCC039* Produce pates and terrines Elective Coming Soon
SITHCCC040* Prepare and serve cheese Elective
SITHCCC044* Prepare specialised food items Elective Coming Soon
SITHKOP014 Plan catering for events or functions Elective
SITXFSA007* Transport and store food Elective
Group C – Patisserie
SITHPAT012* Produce specialised cakes Elective
SITHPAT014* Produce yeast-based bakery products Elective
SITHPAT015* Produce petits fours Elective
SITHPAT017* Prepare and model marzipan Elective
SITHPAT018* Produce chocolate confectionery Elective
SITHPAT019* Model sugar-based decorations Elective
SITHPAT020* Design and produce sweet showpieces Elective
Group D – Food and Beverage
SITHFAB021 Provide responsible service of alcohol Elective
SITHFAB023* Operate a bar Elective
SITHFAB025* Prepare and serve espresso coffee Elective
SITHFAB027* Serve food and beverage Elective
SITHFAB034* Provide table service of food and beverage Elective
Group E – General electives
BSBTWK501 Lead diversity and inclusion Elective
SITXCCS014 Provide service to customers Elective
SITXCCS015 Enhance customer service experiences Elective
SITXFIN008 Interpret financial information Elective
SITXHRM010 Recruit, select and induct staff Elective
SITXINV007 Purchase goods Elective
SITXINV008 Control stock Elective
SITXWHS006 Identify hazards, assess and control safety risks Elective

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