SIT40521 Certificate IV in Kitchen Management

VU Polytechnic delivers the electives listed in the ‘course structure and units’ below. These electives have been selected based on industry needs, graduate pathways and/or student and teacher feedback. Alternative suitable electives are only available via Recognition of Prior Learning (RPL) and Credit Transfer (CT).

• Use food preparation equipment

  Unit code

  SITHCCC023

• Prepare dishes using basic methods of cookery

  Unit code

  SITHCCC027

• Prepare appetisers and salads

  Unit code

  SITHCCC028

• Prepare stocks, sauces and soups

  Unit code

  SITHCCC029

• Prepare vegetable, fruit, eggs and farinaceous dishes

  Unit code

  SITHCCC030

• Prepare vegetarian and vegan dishes

  Unit code

  SITHCCC031

• Prepare poultry dishes

  Unit code

  SITHCCC035

• Prepare meat dishes

  Unit code

  SITHCCC036

• Prepare seafood dishes

  Unit code

  SITHCCC037

• Produce cakes, pastries and breads

  Unit code

  SITHCCC041

• Prepare food to meet special dietary requirements

  Unit code

  SITHCCC042

• Work effectively as a cook

  Unit code

  SITHCCC043

• Plan and cost recipes

  Unit code

  SITHKOP010

• Develop recipes for special dietary requirements

  Unit code

  SITHKOP012

• Plan cooking operations

  Unit code

  SITHKOP013

• Design and cost menus

  Unit code

  SITHKOP015

• Produce desserts

  Unit code

  SITHPAT016

• Manage conflict

  Unit code

  SITXCOM010

• Manage finances within a budget

  Unit code

  SITXFIN009

• Use hygienic practices for food safety

  Unit code

  SITXFSA005

• Participate in safe food handling practices

  Unit code

  SITXFSA006

• Develop and implement a food safety program

  Unit code

  SITXFSA008

• Roster staff

  Unit code

  SITXHRM008

• Lead and manage people

  Unit code

  SITXHRM009

• Receive, store and maintain stock

  Unit code

  SITXINV006

• Monitor work operations

  Unit code

  SITXMGT004

• Implement and monitor work health and safety practices

  Unit code

  SITXWHS007

• Produce and serve food for buffets

  Unit code

  SITHCCC038

• Prepare and serve cheese

  Unit code

  SITHCCC040

• Plan catering for events or functions

  Unit code

  SITHKOP014

• Produce yeast-based bakery products

  Unit code

  SITHPAT014

• Produce petits fours

  Unit code

  SITHPAT015

• Produce chocolate confectionery

  Unit code

  SITHPAT018

• Develop and manage quality customer service practices

  Unit code

  SITXCCS016

• Prepare and monitor budgets

  Unit code

  SITXFIN010

• Establish and conduct business relationships

  Unit code

  SITXMGT005

• Produce and serve food for buffets

  Unit code

  SITHCCC038

• Prepare and serve cheese

  Unit code

  SITHCCC040

• Plan catering for events or functions

  Unit code

  SITHKOP014

• Develop and manage quality customer service practices

  Unit code

  SITXCCS016

• Prepare and monitor budgets

  Unit code

  SITXFIN010

• Establish and conduct business relationships

  Unit code

  SITXMGT005

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.