SIT40521 – Certificate IV in Kitchen Management

What I love about ABM is how easily they teach us to learn even the difficult things. The training is intense but straightforward to follow.

Felicia

I love studying at ABM because of its great diversity. I can make friends from all over the world, and we inspire each other.

Anais Ramo Alonso

I am thoroughly enjoying my cooking experience at ABM Kitchen. I even had the opportunity to cook with my trainer at an ABM event which was a valuable experience.

Sunghyun cho

CRICOS Course Code: 109578H

Course Outline

Supersedes and is equivalent to SIT40516 – Certificate IV in Commercial Cookery 09/Jun/2022

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.

Delivery mode: Face to Face

Delivery site:

Classroom – Mezzanine 56-58 York Street Sydney NSW 2000

Kitchen – Shop 22, The Quay Haymarket, 61-79 Quay Street, Haymarket, 2000

More information is available via the My Skills Website.

Check out Timetable

Entry requirement

Course Details

This qualification will be delivered over 78 weeks, including 60 weeks of training and assessment spread over 6 terms of 10 weeks each.

No. of unit	Code	Title	Core or Elective
1	SITHCCC023*	Use food preparation equipment	Core
2	SITHCCC027*	Prepare dishes using basic methods of cookery	Core
3	SITHCCC028*	Prepare appetisers and salads	Core
4	SITHCCC029*	Prepare stocks, sauces and soups	Core
5	SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes	Core
6	SITHCCC031*	Prepare vegetarian and vegan dishes	Core
7	SITHCCC035*	Prepare poultry dishes	Core
8	SITHCCC036*	Prepare meat dishes	Core
9	SITHCCC037*	Prepare seafood dishes	Core
10	SITHCCC041*	Produce cakes, pastries and breads	Core
11	SITHCCC042*	Prepare food to meet special dietary requirements	Core
12	SITHCCC043*	Work effectively as a cook	Core
13	SITHKOP010	Plan and cost recipes	Core
14	SITHKOP012*	Develop recipes for special dietary requirements	Core
15	SITHKOP013*	Plan cooking operations	Core
16	SITHKOP015*	Design and cost menus	Core
17	SITHPAT016*	Produce desserts	Core
18	SITXCOM010	Manage conflict	Core
19	SITXFIN009	Manage finances within a budget	Core
20	SITXFSA005	Use hygienic practices for food safety	Core
21	SITXFSA006	Participate in safe food handling practices	Core
22	SITXFSA008*	Develop and implement a food safety program	Core
23	SITXHRM008	Roster staff	Core
24	SITXHRM009	Lead and manage people	Core
25	SITXINV006*	Receive, store and maintain stock	Core
26	SITXMGT004	Monitor work operations	Core
27	SITXWHS007	Implement and monitor work health and safety practices	Core
28	SITHCCC026*-	Package prepared foodstuffs	Elective Group A
29	SITHCCC038*	Produce and serve food for buffets	Elective Group A
30	SITHCCC040*	Prepare and serve cheese	Elective Group A
31	SITXHRM010	Recruit, select and induct staff	Elective
32	SITHIND006	Source and use information on the hospitality industry	Elective
33	BSBTWK501	Lead diversity and inclusion	Elective

Work Placement: 360 Hours

To maximise the chance of students successfully completing their training, ABM will identify any support individual students need prior to their enrolment and provide access to that support throughout their training. This will be done using both the Enrolment Form, and a Pre-Enrolment Form, that students are required to fill in.

The aim of both documents is to provide any support that may be required. This could include:

Language, Literacy and Numeracy (LLN) supports.
Assistive Technologys.
Additional Tutorials, and / ors.
Other mechanisms, such as assistance in using technology for online delivery components.

Where this support attracts an additional cost to the student, ABM will make this clear prior to accepting the student’s enrolment. If there are limitations to the support ABM is able to provide, these limitations will be made clear in information provided to a potential student.

Where ABM identifies required support, such as literacy or numeracy, English or other language barriers or physical capabilities, and it cannot provide such support directly, it will refer the student to a third party. The costs of such third-party support will the responsibility of the individual.

Where ABM is not capable of offering an environment suitable for the needs of a student with specific identified needs, it will inform them accordingly and may direct the student to a provider that can, and thus will not process their enrolment.

Chef
Chef de partie

After achieving this qualification, graduates may undertake the next qualification up the SIT50422 DIPLOMA OF HOSPITALITY MANAGEMENT

Possible job titles include:

chef
chef de partie.

Additional Information

Please read the Student Handbook prior to enrolment as this contains valuable information about ABM. For further information, please contact ABM by sending an email to info@abm.edu.au or call us on +61 (02) 9160 4507.