-
CQUni Phonebook CQUni Phonebook
-
User Quick links Profile
CQUni Handbook
SIT40521 - Certificate IV in Kitchen Management
Course Details
Course Summary
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.
Entry Requirements
As there are components of this program that must be completed utilising restaurant services, and whilst some services will be conducted in the simulated training restaurant, it is a CQUniversity requirement that the student must be employed within the restaurant/food service industry to enable completion of the required restaurant/kitchen service coordination requirements as part of the practical learning.
Prior to commencement, it is preferable that the student already holds a trade qualification (Certificate III in Commercial Cookery). If not, upon commencement the student will need to complete the Certificate III component of the course (25 units) prior to undertaking the remaining eight units within the Certificate IV.
CQUniversity also requires completion of bksb (Basic Key Skills Builder) online literacy and numeracy assessment prior to enrolment, unless the student has completed an equal or higher-level course.
Vocational Placement and Work Integrated Learning
Students must complete a Vocational Placement and/or Work Integrated Learning as part of this qualification.
Additional information
Live work is not required by students who have previously completed the following units:
- SITHCCC043 Work effectively as a cook
- SITHKOP013 Plan cooking operations
For students who have not already completed these units, you will need to demonstrate 48 restaurant services (portfolio of evidence) within industry. For the unit SITHKOP013 plan cooking operations, students need to demonstrate 12 services.
Course Details
| Course Type | Qualification | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Student Availability |
|
||||||||||||
| Fees |
|
||||||||||||
| Application Mode |
|
||||||||||||
| How to Apply | Please Enquire | ||||||||||||
| Study Area |
|
||||||||||||
| Skill Area |
|
||||||||||||
| AQF Level | Level 4: Certificate IV |
Admission Codes
|
Domestic Students Tertiary Admission Centre Codes (TAC) Codes |
Not Applicable |
|---|---|
|
International Students CRICOS Codes |
|
Student Outcomes, Career Opportunities and Occupations
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.
Course Structures
In order to complete this course, you must:
- Complete 27 core units
- Complete 6 elective units
Study Mode Definitions
- Online: Online courses provide the flexibility to study without normally requiring a student to visit a campus. Course content is studied through a number of means including the use of online discussion forums, electronic library resources, by contacting lecturers and teachers, and receiving study materials online/electronically. Work integrated learning, including placements, may be included in some courses.
- On-campus: Students studying in on-campus mode typically are expected to attend and participate in regular, structured on-campus teaching and learning activities throughout the University’s academic term. These activities may include lectures, tutorials, workshops and practice, online or other activities and normally will be timetabled at a CQUniversity campus or approved delivery site.
- Mixed Mode: Students studying in mixed mode will participate in a combination of online learning activities in addition to site-specific learning activities, which may include residential schools, co-op placements and/or work-integrated learning as a compulsory requirement of a unit. The additional site-specific learning activities are what differentiates a mixed-mode unit from an online unit.
*All study modes may include Vocational placement and/or work integrated learning.
Select a course structure below to view the delivery details, including the different study modes offered for each structure.
Please select a course structure from the options below:
On Campus
12 months
- On-campus
| Core Units | ||||
|---|---|---|---|---|
| SITXWHS007 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
| SITXMGT004 | Monitor work operations | More Information | Training.gov Details | |
| SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
| SITXHRM009 | Lead and manage people | More Information | Training.gov Details | |
| SITXHRM008 | Roster staff | More Information | Training.gov Details | |
| SITXFSA008 | Develop and implement a food safety program | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITXFIN009 | Manage finances within a budget | More Information | Training.gov Details | |
| SITXCOM010 | Manage conflict | More Information | Training.gov Details | |
| SITHPAT016 | Produce desserts | More Information | Training.gov Details | |
| SITHKOP015 | Design and cost menus | More Information | Training.gov Details | |
| SITHKOP013 | Plan cooking operations | More Information | Training.gov Details | |
| SITHKOP012 | Develop recipes for special dietary requirements | More Information | Training.gov Details | |
| SITHKOP010 | Plan and cost recipes | More Information | Training.gov Details | |
| SITHCCC043 | Work effectively as a cook | More Information | Training.gov Details | |
| SITHCCC042 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| SITHCCC041 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
| SITHCCC037 | Prepare seafood dishes | More Information | Training.gov Details | |
| SITHCCC036 | Prepare meat dishes | More Information | Training.gov Details | |
| SITHCCC035 | Prepare poultry dishes | More Information | Training.gov Details | |
| SITHCCC031 | Prepare vegetarian and vegan dishes | More Information | Training.gov Details | |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHCCC028 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| Electives | ||||
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| SITXHRM007 | Coach others in job skills | More Information | Training.gov Details | |
| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| HLTAID011 | Provide First Aid | More Information | Training.gov Details | |
| SITHCCC040 | Prepare and serve cheese | More Information | Training.gov Details | |
| SITHCCC038 | Produce and serve food for buffets | More Information | Training.gov Details | |
| SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
Unit Sequence
For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
| Unit Code | Unit Name |
|---|---|
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXMGT004 | Monitor work operations |
| SITXINV006 | Receive, store and maintain stock |
| SITXHRM009 | Lead and manage people |
| SITXHRM008 | Roster staff |
| SITXFSA008 | Develop and implement a food safety program |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFIN009 | Manage finances within a budget |
| SITXCOM010 | Manage conflict |
| SITHPAT016 | Produce desserts |
| SITHKOP015 | Design and cost menus |
| SITHKOP013 | Plan cooking operations |
| SITHKOP012 | Develop recipes for special dietary requirements |
| SITHKOP010 | Plan and cost recipes |
| SITHCCC043 | Work effectively as a cook |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC023 | Use food preparation equipment |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITXHRM007 | Coach others in job skills |
| SITHCCC025 | Prepare and present sandwiches |
| HLTAID011 | Provide First Aid |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC026 | Package prepared foodstuffs |
| SITXWHS005 | Participate in safe work practices |
International
12 months
- On-campus
| Core Units | ||||
|---|---|---|---|---|
| SITXWHS007 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
| SITXMGT004 | Monitor work operations | More Information | Training.gov Details | |
| SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
| SITXHRM009 | Lead and manage people | More Information | Training.gov Details | |
| SITXHRM008 | Roster staff | More Information | Training.gov Details | |
| SITXFSA008 | Develop and implement a food safety program | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITXFIN009 | Manage finances within a budget | More Information | Training.gov Details | |
| SITXCOM010 | Manage conflict | More Information | Training.gov Details | |
| SITHPAT016 | Produce desserts | More Information | Training.gov Details | |
| SITHKOP015 | Design and cost menus | More Information | Training.gov Details | |
| SITHKOP013 | Plan cooking operations | More Information | Training.gov Details | |
| SITHKOP012 | Develop recipes for special dietary requirements | More Information | Training.gov Details | |
| SITHKOP010 | Plan and cost recipes | More Information | Training.gov Details | |
| SITHCCC043 | Work effectively as a cook | More Information | Training.gov Details | |
| SITHCCC042 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| SITHCCC041 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
| SITHCCC037 | Prepare seafood dishes | More Information | Training.gov Details | |
| SITHCCC036 | Prepare meat dishes | More Information | Training.gov Details | |
| SITHCCC035 | Prepare poultry dishes | More Information | Training.gov Details | |
| SITHCCC031 | Prepare vegetarian and vegan dishes | More Information | Training.gov Details | |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHCCC028 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| Electives | ||||
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| SITXHRM007 | Coach others in job skills | More Information | Training.gov Details | |
| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| HLTAID011 | Provide First Aid | More Information | Training.gov Details | |
| SITHCCC040 | Prepare and serve cheese | More Information | Training.gov Details | |
| SITHCCC038 | Produce and serve food for buffets | More Information | Training.gov Details | |
| SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
Unit Sequence
For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
| Unit Code | Unit Name |
|---|---|
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXMGT004 | Monitor work operations |
| SITXINV006 | Receive, store and maintain stock |
| SITXHRM009 | Lead and manage people |
| SITXHRM008 | Roster staff |
| SITXFSA008 | Develop and implement a food safety program |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFIN009 | Manage finances within a budget |
| SITXCOM010 | Manage conflict |
| SITHPAT016 | Produce desserts |
| SITHKOP015 | Design and cost menus |
| SITHKOP013 | Plan cooking operations |
| SITHKOP012 | Develop recipes for special dietary requirements |
| SITHKOP010 | Plan and cost recipes |
| SITHCCC043 | Work effectively as a cook |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC023 | Use food preparation equipment |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITXHRM007 | Coach others in job skills |
| SITHCCC025 | Prepare and present sandwiches |
| HLTAID011 | Provide First Aid |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC026 | Package prepared foodstuffs |
| SITXWHS005 | Participate in safe work practices |
User Choice - Apprentices
This program is typically delivered over 1 year full time or 2 years part-time.
- On-campus
| Core Units | ||||
|---|---|---|---|---|
| SITXWHS007 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
| SITXMGT004 | Monitor work operations | More Information | Training.gov Details | |
| SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
| SITXHRM009 | Lead and manage people | More Information | Training.gov Details | |
| SITXHRM008 | Roster staff | More Information | Training.gov Details | |
| SITXFSA008 | Develop and implement a food safety program | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITXFIN009 | Manage finances within a budget | More Information | Training.gov Details | |
| SITXCOM010 | Manage conflict | More Information | Training.gov Details | |
| SITHPAT016 | Produce desserts | More Information | Training.gov Details | |
| SITHKOP015 | Design and cost menus | More Information | Training.gov Details | |
| SITHKOP013 | Plan cooking operations | More Information | Training.gov Details | |
| SITHKOP012 | Develop recipes for special dietary requirements | More Information | Training.gov Details | |
| SITHKOP010 | Plan and cost recipes | More Information | Training.gov Details | |
| SITHCCC043 | Work effectively as a cook | More Information | Training.gov Details | |
| SITHCCC042 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| SITHCCC041 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
| SITHCCC037 | Prepare seafood dishes | More Information | Training.gov Details | |
| SITHCCC036 | Prepare meat dishes | More Information | Training.gov Details | |
| SITHCCC035 | Prepare poultry dishes | More Information | Training.gov Details | |
| SITHCCC031 | Prepare vegetarian and vegan dishes | More Information | Training.gov Details | |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHCCC028 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| Electives | ||||
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| SITXHRM007 | Coach others in job skills | More Information | Training.gov Details | |
| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| HLTAID011 | Provide First Aid | More Information | Training.gov Details | |
| SITHCCC040 | Prepare and serve cheese | More Information | Training.gov Details | |
| SITHCCC038 | Produce and serve food for buffets | More Information | Training.gov Details | |
| SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
Unit Sequence
For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
| Unit Code | Unit Name |
|---|---|
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXMGT004 | Monitor work operations |
| SITXINV006 | Receive, store and maintain stock |
| SITXHRM009 | Lead and manage people |
| SITXHRM008 | Roster staff |
| SITXFSA008 | Develop and implement a food safety program |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFIN009 | Manage finances within a budget |
| SITXCOM010 | Manage conflict |
| SITHPAT016 | Produce desserts |
| SITHKOP015 | Design and cost menus |
| SITHKOP013 | Plan cooking operations |
| SITHKOP012 | Develop recipes for special dietary requirements |
| SITHKOP010 | Plan and cost recipes |
| SITHCCC043 | Work effectively as a cook |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC023 | Use food preparation equipment |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITXHRM007 | Coach others in job skills |
| SITHCCC025 | Prepare and present sandwiches |
| HLTAID011 | Provide First Aid |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC026 | Package prepared foodstuffs |
| SITXWHS005 | Participate in safe work practices |
Course Assessment Information
RPL - Students who have previous informal and formal learning need to advise their trainer/assessor prior to enrolment. If the student wishes to apply for an RPL they need to apply to the RPL Centre.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
| Assessment Types |
|---|
| Written/Electronic Assessment |
| Practical Task |
| Third Party Verification |
| RPL |
Course Learning Outcomes
Where and when can I start?
Please view the more details information for any additional information related to this course.
Domestic 2024 Availabilities
On Campus
On-campus
Mackay City
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time
International
There are currently no intakes scheduled for this course structure.
User Choice - Apprentices
There are currently no intakes scheduled for this course structure.
International 2024 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
International
On-campus
Mackay City
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time
User Choice - Apprentices
There are currently no intakes scheduled for this course structure.
For individual class days and times for each intake please check the TAFE Timetable located here
More Details
No additional details have been provided.