SIT40521 Certificate IV in Kitchen Management
Progress your career and take a lead role in the kitchen
On completion of the course, you will be equipped to lead a team in a commercial kitchen and be able to budget, plan, prepare and cook food, including special dietary requirements.
This course is part of the Lower fees, local skills initiative. From 1 January 2020 through to 31 December 2025 you'll only pay half the course fees, capped at $1,200; or $400 if you're aged 15—24 or eligible for a concession, plus resource fees and other fees that may apply to your course.
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CampusesBunbury.
When Semester 1, 2024.
Study Mode Full-Time.
This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. The work role will have a supervisory or team leading role, with graduates working independently or with some limited guidance from others.
Select your preferred campus and apply
Semester 1, 2024
Details
Course fees
(Tuition fee* $1,200.00 + Resource fee $3,777.40 )
(Tuition fee* $400.00 + Resource fee $3,777.40 )
Indicative Fees and Charges
The fees quoted are estimates only and are for all units in the course for students enrolling on a full-time basis. If you're a student that has successfully completed a lower-level qualification that is a prerequisite for this course, you'll only pay for the units that you need to enrol in to complete this course. Please view the full list of Fee Disclaimers
Units
Not all units and study modes are offered at all campuses. Please check with your local campus.
| National ID | Unit title |
|---|---|
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITHCCC023 | Use food preparation equipment |
| SITXMGT004 | Monitor work operations |
| SITXINV006 | Receive, store and maintain stock |
| SITXHRM009 | Lead and manage people |
| SITXHRM008 | Roster staff |
| SITXFSA008 | Develop and implement a food safety program |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFIN009 | Manage finances within a budget |
| SITXCOM010 | Manage conflict |
| SITHPAT016 | Produce desserts |
| SITHKOP015 | Design and cost menus |
| SITHKOP013 | Plan cooking operations |
| SITHKOP012 | Develop recipes for special dietary requirements |
| SITHKOP010 | Plan and cost recipes |
| SITHCCC043 | Work effectively as a cook |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| 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 |
| National ID | Unit title |
|---|---|
| SITXCCS015 | Enhance customer service experiences |
| SITXHRM007 | Coach others in job skills |
| SITHCCC039 | Produce pates and terrines |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC026 | Package prepared foodstuffs |
| HLTAID011 | Provide First Aid |