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.


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 the qualification page for details.

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
SITXWHS007Implement and monitor work health and safety practices
Group A – Cookery and Catering
SITHCCC026*Package prepared foodstuffs
SITHCCC038*Produce and serve food for buffets
SITHCCC039*Produce pates and terrines
SITHCCC040*Prepare and serve cheese
SITHCCC044*Prepare specialised food items
SITHKOP014Plan catering for events or functions
SITXFSA007*Transport and store food
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 buffet showpieces
Group D – Food and Beverage
SITHFAB021Provide 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
SITXCCS014Provide service to customers
SITXCCS015Enhance customer service experiences
SITXFIN008Interpret financial information
SITXHRM010Recruit, select and induct staff
SITXINV007Purchase goods
SITXINV008Control stock
SITXWHS006Identify hazards, assess and control safety risks
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