To achieve SIT40521 Certificate IV in Kitchen Management a total of thirty-three (33) units of competency must be completed comprising twenty-seven (27) Core and six (6) Elective units as detailed in the packaging rules and listed below.
The total nominal hours for the sequence listed below is 1415.
Code | Module/Unit of Competency | Hours |
Core units of competency |
SITHCCC023* | Use food preparation equipment | 25 |
SITHCCC027* | Prepare dishes using basic methods of cookery | 45 |
SITHCCC028* | Prepare appetisers and salads | 25 |
SITHCCC029* | Prepare stocks, sauces and soups | 35 |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | 50 |
SITHCCC031* | Prepare vegetarian and vegan dishes | 40 |
SITHCCC035* | Prepare poultry dishes | 35 |
SITHCCC036* | Prepare meat dishes | 55 |
SITHCCC037* | Prepare seafood dishes | 35 |
SITHCCC041* | Produce cakes, pastries and breads | 55 |
SITHCCC042* | Prepare food to meet special dietary requirements | 75 |
SITHCCC043* | Work effectively as a cook | 100 |
SITHKOP010 | Plan and cost recipes | 40 |
SITHKOP012* | Develop recipes for special dietary requirements | 25 |
SITHKOP013* | Plan cooking operations | 100 |
SITHKOP015* | Design and cost menus | 30 |
SITHPAT016* | Produce desserts | 100 |
SITXCOM010 | Manage conflict | 20 |
SITXFIN009 | Manage finances within a budget | 30 |
SITXFSA005 | Use hygienic practices for food safety | 15 |
SITXFSA006 | Participate in safe food handling practices | 40 |
SITXFSA008* | Develop and implement a food safety program | 50 |
SITXHRM008 | Roster staff | 30 |
SITXHRM009 | Lead and manage people | 60 |
SITXINV006* | Receive, store and maintain stock | 20 |
SITXMGT004 | Monitor work operations | 20 |
SITXWHS007 | Implement and monitor work health and safety practices | 30 |
| Total nominal hours for core units | 1185 |
Elective units of competency (Select 6) |
SITHCCC038* | Produce and serve food for buffets | 25 |
SITHCCC040* | Prepare and serve cheese | 20 |
SITHCCC044* | Prepare specialised food items | 60 |
SITHFAB021 | Provide responsible service of alcohol | 10 |
SITHFAB023* | Operate a bar | 35 |
SITHFAB027* | Serve food and beverage | 80 |
| Total nominal hours for elective units | 230 |
| Total nominal hours for the qualification | 1415 |
Prerequisite unit:
*SITXFSA005 Use hygienic practices for food safety