Certificate IV in Kitchen Management
SIT40521
Hospitality & tourismCertificate IVNationally recognised
Level 4AQF level
33Units to complete
6 months to 2 yearsAQF length guide
402Training providers
Jun 2022Latest release
Source: training.gov.au · AQF
Qualification details and status from training.gov.au, the national register of vocational education (SIT40521, current release). Typical length is the Australian Qualifications Framework volume-of-learning guide for a Certificate IV; actual course length varies by provider and recognition of prior learning.More about our sources: How we check our factsOccupations and industries on the national register
Occupations
Chef de PartieChef
Industries
Hospitality
Source: training.gov.au
As listed for SIT40521 on training.gov.au, the national register of vocational education: the occupations and industry areas in the register's own taxonomy, shown exactly as written. They describe the course on the register; they are not a promise of a job or a pay level.More about our sources: How we check our factsWhat you learn
To finish you complete 33 units: 27 core plus 6 electives. Units come from the official list for this course on the national register.
See all 70 units in the official listHide the unit list
BSBTWK501Lead diversity and inclusion
HLTAID011Provide First Aid
SIRXOSM002Maintain ethical and professional standards when using social media and online platforms
SIRXOSM003Use social media and online tools
SIRXOSM006Develop and manage social media and online strategies
SIRXOSM007Manage risk to organisational reputation in an online setting
SITHASC021Prepare Asian appetisers and snacks
SITHASC022Prepare Asian stocks and soups
SITHASC023Prepare Asian sauces, dips and accompaniments
SITHASC024Prepare Asian salads
SITHASC025Prepare Asian rice and noodles
SITHASC027Prepare Asian cooked dishes
SITHASC028Prepare Asian desserts
SITHASC033Prepare dim sum
SITHCCC023Use food preparation equipment
SITHCCC026Package prepared foodstuffs
SITHCCC027Prepare dishes using basic methods of cookery
SITHCCC028Prepare appetisers and salads
SITHCCC029Prepare stocks, sauces and soups
SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031Prepare vegetarian and vegan dishes
SITHCCC032Produce cook-chill and cook-freeze foods
SITHCCC033Re-thermalise chilled and frozen foods
SITHCCC035Prepare poultry dishes
SITHCCC036Prepare meat dishes
SITHCCC037Prepare seafood dishes
SITHCCC038Produce and serve food for buffets
SITHCCC039Produce pates and terrines
SITHCCC040Prepare and serve cheese
SITHCCC041Produce cakes, pastries and breads
SITHCCC042Prepare food to meet special dietary requirements
SITHCCC043Work effectively as a cook
SITHCCC044Prepare specialised food items
SITHFAB021Provide responsible service of alcohol
SITHFAB023Operate a bar
SITHFAB025Prepare and serve espresso coffee
SITHFAB027Serve food and beverage
SITHFAB034Provide table service of food and beverage
SITHKOP010Plan and cost recipes
SITHKOP011Plan and implement service of buffets
SITHKOP012Develop recipes for special dietary requirements
SITHKOP013Plan cooking operations
SITHKOP014Plan catering for events or functions
SITHKOP015Design and cost menus
SITHPAT012Produce specialised cakes
SITHPAT014Produce yeast-based bakery products
SITHPAT015Produce petits fours
SITHPAT016Produce desserts
SITHPAT017Prepare and model marzipan
SITHPAT018Produce chocolate confectionery
SITHPAT019Model sugar-based decorations
SITHPAT020Design and produce sweet showpieces
SITXCCS014Provide service to customers
SITXCCS015Enhance customer service experiences
SITXCOM010Manage conflict
SITXFIN008Interpret financial information
SITXFIN009Manage finances within a budget
SITXFSA005Use hygienic practices for food safety
SITXFSA006Participate in safe food handling practices
SITXFSA007Transport and store food
SITXFSA008Develop and implement a food safety program
SITXHRM008Roster staff
SITXHRM009Lead and manage people
SITXHRM010Recruit, select and induct staff
SITXINV006Receive, store and maintain stock
SITXINV007Purchase goods
SITXINV008Control stock
SITXMGT004Monitor work operations
SITXWHS006Identify hazards, assess and control safety risks
SITXWHS007Implement and monitor work health and safety practices
Source: training.gov.au
Unit list from the SIT40521 unit grid on training.gov.au, the national register of vocational education, current release. Core and elective packaging rules are set by the course; your provider confirms which electives they offer.More about our sources: How we check our factsWho offers it
402 registered training providers can deliver this course. Pick your state to see local providers first, with everyone who can deliver there below. Or search a name. Each arrow opens the provider's page here, which links to their own website.
Providers are listed alphabetically. A listing is not a recommendation or an endorsement, and providers do not pay to appear. Based-in shows each provider's registered head office; most providers deliver online Australia-wide. The → link opens the provider's page on this site, which links to their own website. Contact the provider for current intakes, fees and study modes.