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SIT40521 – Certificate IV Kitchen Management
Units of Competency
The units have been chosen as per the packaging rules set out by ASQA. The course consists of 27 core units and 6 elective units, all of which are relevant to the work environment and the qualification, align with the AQF and contribute to a valid, industry-supported vocational outcome.
33 readings
Reading: SITXHRM007 Coach others in job skills
Reading: SITXHRM008 Roster staff
Reading: SITXHRM009 Lead and manage people
Reading: SITXFSA005 Use hygienic practices for food safety
Reading: SITXFSA006 Participate in safe food handling practices
Reading: SITXWHS007 Implement and monitor work health and safety practices
Reading: SITXFSA008 Develop and implement a food safety program
Reading: SITXFIN009 Manage finances within a budget
Reading: BSBTWK501 Lead diversity and inclusion
Reading: SITXMGT004 Monitor work operations
Reading: SITXCOM010 Manage conflict
Reading: SITHCCC023 Use food preparation equipment
Reading: SITHCCC027 Prepare dishes using basic methods of cookery
Reading: SITHCCC042 Prepare food to meet special dietary requirements
Reading: SITHCCC028 Prepare appetisers and salads
Reading: SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
Reading: SITHCCC031 Prepare vegetarian and vegan dishes
Reading: SITHCCC029 Prepare stocks, sauces and soups
Reading: SITHCCC035 Prepare poultry dishes
Reading: SITHCCC043 Work effectively as a cook
Reading: SITHCCC036 Prepare meat dishes
Reading: SITHCCC037 Prepare seafood dishes
Reading: SITHKOP011 Plan and implement service of buffets
Reading: SITHCCC041 Produce cakes, pastries and breads
Reading: SITHPAT016 Produce desserts
Reading: SITHCCC038 Produce and serve food for buffets
Reading: SITXINV006 Receive, store and maintain stock
Reading: SITXINV008 Control stock
Reading: SITHKOP010 Plan and cost recipes
Reading: SITHKOP012 Develop recipes for special dietary requirements
Reading: SITHKOP014 Plan catering for events or functions
Reading: SITHKOP015 Design and cost menus
Reading: SITHKOP013 Plan cooking operations
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SIT40521 – Certificate IV Kitchen Management

CRICOS Course Code: 109555D

  /  Cookery and Hospitality  /  SIT40521 – Certificate IV Kitchen Management

SIT40521 – Certificate IV Kitchen Management

£0

About this course

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Vocational Placement: Certificate IV in Kitchen Management (SIT40521) includes the requirement of a minimum of 330 hours (60 food service periods) of practical placement hours to be completed. For more information on vocational placement that we are able to offer, please feel free to contact us or talk to your Marketing Department at KII today.

Academic Calendar: Please click here to view the latest academic calendar for this course.

Employment Outcomes of this Course

Industry Sector

Occupation

Hospitality Chef
Chef de Partie
Intake Dates available for this course
Intakes for 2022-2023 Intakes for 2022-2023
January February
April May
July August
October November
Course Fees and Payment Method(s)
Enrolment Application Fee (not refundable) AUD 250.00
Course Fee AUD 18,000.00
Additional Costs
Assessment Re-sit Fee AUD 100.00 per assessment
Material Fee AUD 300.00 per year
Uniform and Tool Kit AUD 400.00
Practical Material Fee AUD 400.00

 

KII accepts payment for fees using:
• Credit Card
• Electronic Funds Transfer (account details available on request)
• Cheque (made payable to KII)
*Payment in cash is not accepted.

Syllabus

Qualification Award : Certificate IV Kitchen Management

Units of Competency
The units have been chosen as per the packaging rules set out by ASQA. The course consists of 27 core units and 6 elective units, all of which are relevant to the work environment and the qualification, align with the AQF and contribute to a valid, industry-supported vocational outcome.

Disclaimer: The units listed below is not an indicative of how the units are sequenced. The sequence of unit delivery will vary, and an initial “training plan” will be created for individual students outlining the sequence of unit delivery. The individual training plan is subject to change based on the student’s progress in the course. The units may be delivered in “clusters if applicable”. For more information please contact: admissions@kii.edu.au

33 readings
Reading: SITXHRM007 Coach others in job skills
minutes
Reading: SITXHRM008 Roster staff
minutes
Reading: SITXHRM009 Lead and manage people
minutes
Reading: SITXFSA005 Use hygienic practices for food safety
minutes
Reading: SITXFSA006 Participate in safe food handling practices
minutes
Reading: SITXWHS007 Implement and monitor work health and safety practices
minutes
Reading: SITXFSA008 Develop and implement a food safety program
minutes
Reading: SITXFIN009 Manage finances within a budget
minutes
Reading: BSBTWK501 Lead diversity and inclusion
minutes
Reading: SITXMGT004 Monitor work operations
minutes
Reading: SITXCOM010 Manage conflict
minutes
Reading: SITHCCC023 Use food preparation equipment
minutes
Reading: SITHCCC027 Prepare dishes using basic methods of cookery
minutes
Reading: SITHCCC042 Prepare food to meet special dietary requirements
minutes
Reading: SITHCCC028 Prepare appetisers and salads
minutes
Reading: SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
minutes
Reading: SITHCCC031 Prepare vegetarian and vegan dishes
minutes
Reading: SITHCCC029 Prepare stocks, sauces and soups
minutes
Reading: SITHCCC035 Prepare poultry dishes
minutes
Reading: SITHCCC043 Work effectively as a cook
minutes
Reading: SITHCCC036 Prepare meat dishes
minutes
Reading: SITHCCC037 Prepare seafood dishes
minutes
Reading: SITHKOP011 Plan and implement service of buffets
minutes
Reading: SITHCCC041 Produce cakes, pastries and breads
minutes
Reading: SITHPAT016 Produce desserts
minutes
Reading: SITHCCC038 Produce and serve food for buffets
minutes
Reading: SITXINV006 Receive, store and maintain stock
minutes
Reading: SITXINV008 Control stock
minutes
Reading: SITHKOP010 Plan and cost recipes
minutes
Reading: SITHKOP012 Develop recipes for special dietary requirements
minutes
Reading: SITHKOP014 Plan catering for events or functions
minutes
Reading: SITHKOP015 Design and cost menus
minutes
Reading: SITHKOP013 Plan cooking operations
minutes