Certificate IV in Kitchen Management

SITXFSA005 Use hygiene for food safety (Core)

SITXFSA006 Participate in safe food handling practices (Core)

SITHKAOP010 Plan and cost recipes (Core)

SITXHRM008 Roster staff (Core)

SITHKOP012 Develop recipes for special dietary requirements (Core)

SITHKOP013 Plan cooking operations (Core)

SITHKOP015 Design and cost menus (Core)

SITXFIN009 Manage finances within a budget (Core)

SITXFSA008 Develop and implement a food safety program (Core)

SITXWHS007 Implement and monitor work health and safety practices (Core)

SITXCOM010 Manage conflict (Core)

SITXMGT004 Monitor work operations (Core)

SITXHRM009 Lead and manage people (Core)

SITHPAT016 Produce desserts (Core)

SITXINV006 Receive, store and maintain stock (Core)

SITHCCC023 Use food preparation equipment (Core)

SITHCCC027 Prepare dishes using basic methods of cookery (Core)

SITHCCC028 Prepare appetisers and salads (Core)

SITHCCC029 Prepare stocks, sauces and soups (Core)

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes (Core)

SITHCCC031 Prepare vegetarian and vegan dishes (Core)

SITHCCC035 Prepare poultry dishes (Core)

SITHCCC036 Prepare meat dishes (Core)

SITHCCC037 Prepare seafood dishes (Core)

SITHCCC041 Produce cakes, pastries and breads (Core)

SITHCCC042 Prepare food to meet special dietary requirements (Core)

SITHCCC043 Work effectively as a cook (Core)

SITHASC022 Prepare Asian stocks and soups

SITHKOP011 Plan and implement service for buffets

SITHCC038 Produce and serve food for buffets

SITHCCC039 Produce pates and terrines

SITHFAB021 Provide responsible service of alcohol

SITXCCS015 Enhance customer service experiences