Certificate IV in Kitchen Management
SIT40521
Brilliant Institute of Business and Education in NSW offers Certificate IV in Kitchen Management (SIT40521), a nationally recognised AQF Level 4 qualification.
Brilliant Institute of Business and Education
Tier 2Private RTO · NSW
0.0· 0 reviews
Domestic fee · Full qualification
- ATAR requirement
- No ATAR — entry by application
Career outcome
Mapped ANZSCO occupation
Subjects & units of competency
27 core units · 43 electives available
Each unit is nationally recognised. Open a unit to see what it covers and which other qualifications include it.
Core units
· All core units must be completed- 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, eggs 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 recipes
CORE - SITHKOP012
Develop recipes 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
Group Electives
· select units from this group to complete the qualification- BSBTWK501
Lead diversity and inclusion
ELECTIVE - HLTAID011
Provide First Aid
ELECTIVE - SIRXOSM002
Maintain ethical and professional standards when using social media and online platforms
ELECTIVE - SIRXOSM003
Use social media and online tools
ELECTIVE - SIRXOSM006
Develop and manage social media and online strategies
ELECTIVE - SIRXOSM007
Manage risk to organisational reputation in an online setting
ELECTIVE - SITHASC021
Prepare Asian appetisers and snacks
ELECTIVE - SITHASC022
Prepare Asian stocks and soups
ELECTIVE - SITHASC023
Prepare Asian sauces, dips and accompaniments
ELECTIVE - SITHASC024
Prepare Asian salads
ELECTIVE - SITHASC025
Prepare Asian rice and noodles
ELECTIVE - SITHASC027
Prepare Asian cooked dishes
ELECTIVE - SITHASC028
Prepare Asian desserts
ELECTIVE - SITHASC033
Prepare dim sum
ELECTIVE - SITHCCC026
Package prepared foodstuffs
ELECTIVE - SITHCCC032
Produce cook-chill and cook-freeze foods
ELECTIVE - SITHCCC033
Re-thermalise chilled and frozen foods
ELECTIVE - SITHCCC038
Produce and serve food for buffets
ELECTIVE - SITHCCC039
Produce pates and terrines
ELECTIVE - SITHCCC040
Prepare and serve cheese
ELECTIVE - SITHCCC044
Prepare specialised food items
ELECTIVE - SITHFAB021
Provide responsible service of alcohol
ELECTIVE - SITHFAB023
Operate a bar
ELECTIVE - SITHFAB025
Prepare and serve espresso coffee
ELECTIVE - SITHFAB027
Serve food and beverage
ELECTIVE - SITHFAB034
Provide table service of food and beverage
ELECTIVE - SITHKOP011
Plan and implement service of buffets
ELECTIVE - SITHKOP014
Plan catering for events or functions
ELECTIVE - SITHPAT012
Produce specialised cakes
ELECTIVE - SITHPAT014
Produce yeast-based bakery products
ELECTIVE - SITHPAT015
Produce petits fours
ELECTIVE - SITHPAT017
Prepare and model marzipan
ELECTIVE - SITHPAT018
Produce chocolate confectionery
ELECTIVE - SITHPAT019
Model sugar-based decorations
ELECTIVE - SITHPAT020
Design and produce sweet showpieces
ELECTIVE - SITXCCS014
Provide service to customers
ELECTIVE - SITXCCS015
Enhance customer service experiences
ELECTIVE - SITXFIN008
Interpret financial information
ELECTIVE - SITXFSA007
Transport and store food
ELECTIVE - SITXHRM010
Recruit, select and induct staff
ELECTIVE - SITXINV007
Purchase goods
ELECTIVE - SITXINV008
Control stock
ELECTIVE - SITXWHS006
Identify hazards, assess and control safety risks
ELECTIVE