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 |
SITXWHS007 | Implement and monitor work health and safety practices |
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 |
SITHKOP014 | Plan catering for events or functions |
SITXFSA007* | Transport and store food |
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 |
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 |
SITXCCS014 | Provide service to customers |
SITXCCS015 | Enhance customer service experiences |
SITXFIN008 | Interpret financial information |
SITXHRM010 | Recruit, select and induct staff |
SITXINV007 | Purchase goods |
SITXINV008 | Control stock |
SITXWHS006 | Identify hazards, assess and control safety risks |
BSBTWK501 | Coming SoonLead diversity and inclusion |