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SIT40521 Certificate IV in Kitchen Management

  • SIT40521 Certificate IV in Kitchen Management
  • Course Code – SIT40521
  • Cricos Course Code – 109617F
  • RTO Code – 45796
  • CRICOS Code – 03977G

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.
The skills in this qualification must be applied in accordance with
Commonwealth and State or Territory legislation, Australian standards
and industry codes of practice.

No occupational licensing, certification or specific legislative requirements
apply to this qualification at the time of publication.

This program is delivered in the classroom and through structured self-
study. Practical face to face training is provided in a commercial training
kitchen. A work placement is also required.

Southeast College has the following entry requirements:
International students must:

  •  be at least 18 years of age and have completed Year 12 or
    equivalent
  •  participate in a course entry interview to determine suitability for the
    course and student needs
  • have an IELTS* score of 6 (test results must be no more than 2
    years old). English language competence can also be demonstrated
    through documented evidence of any of the following:
    o educated for 5 years in an English-speaking country; or
    o successful completion of an English Placement Test.
    *Note that other English language tests such as PTE and TOEFL can be
    accepted. Students are required to provide their results so that it can be
    confirmed they are equivalent to IELTS 5.5.

This course prepares you to work in job roles such as:

  • chef
  • chef de partie
Code Title Core / Elective
Core Units
SITHCCC023 Use food preparation equipment Core
SITHCCC027 Prepare dishes using basic methods of cookery Core
SITHCCC028 Prepare appetisers and salads Core
SITHCCC029 Prepare stocks, sauces and soups Core
SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes Core
SITHCCC031 Prepare vegetarian and vegan dishes Core
SITHCCC035 Prepare poultry dishes Core
SITHCCC036 Prepare meat dishes Core
SITHCCC037 Prepare seafood dishes Core
SITHCCC041 Produce cakes, pastries and breads Core
SITHCCC042 Prepare food to meet special dietary requirements Core
SITHCCC043 Work effectively as a cook Core
SITHKOP010 Plan and cost basic recipes Core
SITHKOP012 Develop menus for special dietary requirements Core
SITHKOP013 Plan cooking operations Core
SITHKOP015 Design and cost menus Core
SITHPAT016 Produce desserts Core
SITXCOM010 Manage conflict Core
SITXFIN009 Manage finances within a budget Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFSA006 Participate in safe food handling practices Core
SITXFSA008 Develop and implement a food safety program Core
SITXHRM008 Roster staff Core
SITXHRM009 Lead and manage people Core
SITXINV006 Receive, store and maintain stock Core
SITXMGT004 Monitor work operations Core
SITXWHS007 Implement and monitor work health and safety practices Core
Elective Units
SITHCCC025 Prepare and present sandwiches Elective
SITHCCC026 Package prepared foodstuffs Elective
SITHCCC040 Prepare and serve cheese Elective
SITXFSA007 Transport and store food Elective
SITXINV007 Purchase goods Elective
SITXWHS006 Identify hazards, assess and control safety risks Elective

Please contact the Administration staff for current scholarships and promotions.

The qualification is delivered over 78 weeks comprising of:

  • six (6) terms of 10 weeks each (60 weeks total)

  • holiday breaks amounting to 18 weeks (as specified in the timetable).

Level 1/ 54-58 Brookes St,

Bowen Hills, Brisbane QLD 4006

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South east College

Brisbane Campus: Level 1/ 54-58 Brookes Street, Bowen Hills Qld 4006