Certificate IV in Kitchen Management

The SIT40521 Certificate IV in Kitchen Management reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Students work with some independence and under limited supervision, using plans, policies and procedures to guide daily activities. Skills covered include preparing and cooking a full range of meat, poultry, seafood and vegetable dishes, applying food safety and hygiene practices, planning and presenting menu items to industry standard, and managing food costs and waste minimisation, with a mandatory 48 food service periods of vocational placement in a commercial kitchen.