SIT40521 Certificate IV in Kitchen Management

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"I learned many new things, making it both exciting and challenging."

- Changhui Seo

"The study experience has been great and really enjoyable."

- Thomas

"Cooking makes me happy because it’s easy and enjoyable."

- Ernesto Tayao

"My practical cooking sessions at ABM have always been enjoyable."

- Woocheol Hong

"I enjoyed my studies, learned a lot, and gained valuable experience."

- Seorok Ha

"I have learnt so much here and now feel confident in making Indonesian dishes."

- Vedisa ANDRIANI

"I learnt a lot in this unique kitchen."

- Kimberly Viernes

"My studies have been amazing."

- Akkaranun Thitithanachardcharoen

Course Information

This qualification (updated from SIT40516 – Certificate IV in Commercial Cookery on 09 June 2022) is for chefs and cooks in supervisory or team leader roles. They work independently or with limited guidance and solve non-routine problems.

It prepares students for jobs in restaurants, hotels, clubs, pubs, cafes, coffee shops, or to run a small business in these areas.

Skills must be used according to Australian laws, standards, and industry codes.

There are no licensing or certification requirements for this qualification at the time of publication.

Overview

Duration

78 weeks

Delivery mode:

Face to Face

Delivery site:

• ABM Campus: 242 Castlereagh Street Sydney NSW 2000 Australia

• ABM Kitchen: Shop 22, The Quay Haymarket, 61-79 Quay Street, Haymarket, 2000

* More information is available via the My Skills Website.

Course Detail

Course Duration

The Certificate IV in Kitchen Management is offered over 18 months, equating to 78 weeks, including 18 weeks of holidays. This will be split into six 10-week terms.

Work Placement

360 hours

Student Support

• ABM assesses student support needs before enrolment via Enrolment and Pre-Enrolment Forms.

• Possible supports include LLN assistance, assistive technology, extra tutorials, and help with online learning tools.

• Additional costs or limitations are communicated before enrolment.

• If ABM cannot provide certain support, students are referred to third-party providers at their own expense.

• If ABM cannot offer a suitable learning environment, it will inform the student and may refer them to another provider instead of enrolling them.

Job roles

Chef

Chef de partie

Pathways to Further Study / Career Opportunities

After achieving this qualification, graduates may undertake the next qualification up the:

SIT50422 Diploma of Hospitality Management

Additional Information

Please read the Student Handbook before enrolling, as it contains important information about ABM. For more details, email info@abm.edu.au or call +61 (02) 9160 4507.

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