SIT40621 - Certificate IV in Catering Management - Didasko Online | RTO & VET eLearning Resources

A SIT40621 Certificate IV in Catering Management reflects the role of individuals working in catering operations who have a supervisory or team-leading role. They operate independently or with little direction from others and use discretion to resolve non-routine problems. Help your learners achieve their career goals in the catering industry with our quality TAFE and RTO SIT40621 training materials.

If you wish to offer the Certificate IV in Catering Management at your TAFE or RTO, you can do so by acquiring the necessary SIT40621 RTO and TAFE materials from Didasko. We’re here to provide you with quality learning resources so your students can gain a range of competencies necessary to pursue 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 sizes. We are committed to guiding you to teach our SIT40621 training resources in the most effective way possible.

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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 the qualification page 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
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
SITHKOP010	Plan and cost recipes
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
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