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SIT40521 Certificate IV in Kitchen Management

Qualification Description

SIT40521 Certificate IV in Kitchen Management

This qualification reflects the role of commercial 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.

Possible Job Titles

  • Chef
  • Chef de partie

*Gamma Education & Training Pty Ltd does not guarantee that international graduates will obtain the listed jobs as international student employment will depend on factors in the student’s home country and home country corporate environment. However, Graduates will gain skills relevant to the learning and development functions performed

Course Information

Level
Certificate IV
CRICOS Course Code
109528G

COURSE DURATION

  • 78 weeks

DURATION BREAKDOWN

  • Study Weeks = 60
  • Holiday Weeks = 18

DELIVERY LOCATIONS

  • Brisbane
  • Melbourne
  • Sydney

Weekend Program Available

Entry Requirement

Gamma Education & Training Pty Ltd is committed to providing quality, industry-relevant education while supporting students throughout their study.

ApplyCourse Guide
Cookery Hospitality Leadership Management Brisbane Sydney School College Gamma

QUALIFICATION STRUCTURE

33 units must be completed:

27 Core units
6 Elective units

Units

SITXWHS007 Implement and monitor work health and safety
practices
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXFSA008 Develop and implement a food safety program
SITHKOP010 Plan and cost recipes
SITXCOM007 Show social and cultural sensitivity
SITHFAB025 Prepare and serve espresso coffee
SITHKOP009 Clean kitchen premises and equipment
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
SITHPAT016 Produce desserts
SITHCCC041 Produce cakes, pastries and breads
SITHCCC026 Package prepared foodstuffs
SITHCCC044 Prepare specialised food items
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC043 Work effectively as a cook*
SITHCCC038 Produce and serve food for buffets
SITHKOP013 Plan cooking operations **
SITHKOP012 Develop recipes for special dietary requirements
SITHKOP015 Design and cost menus
SITXINV006 Receive, store and maintain stock
SITXHRM008 Roster staff
SITXFIN009 Manage finances within a budget
SITXHRM009 Lead and manage people
SITXCOM010 Manage conflict
SITXMGT004 Monitor work operations

More Information

Logbook

Work-Placement

*SITHCCC043 Work effectively as a cook

You must record that you have cooked and served menu items for a
minimum of 48 complete service periods in a commercial kitchen for a
variety of menu types, a variety of service period types and a variety of food
types.

Gamma has its own kitchen and Café, relationships with bulk food
providers and links with industry including 5-Star outlets to help you
collate a high-quality industry relevant logbook.

**SITHKOP013 Plan cooking operations

This unit is used by Gamma College to provide evidence of this unit plus
holistic evidence confirming practical competence in all units where
evidence of practical skills are required. All the Kitchen Training Units
require evidence that you have completed a practical assessment and
prepare, plate, and present the subject of the unit. This evidence is
collected during the final exam under controlled environment.
The final exam requires students to attend 6 service periods at the Gamma
Kitchen

***SITHKOP011 Plan and implement service of buffets

This unit requires students to design and plan one indoor and one outdoor
buffet. The practical requirements are included in the holistic assessment
under SITHKOP013.

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