Certificate IV in Kitchen Management

The whole qualification, done

Every unit in the qualification:

• Student Assessment Pack for every unit (fillable PDF + Word)
• Trainer Guides, Learner Guides and Teaching Slides across the qualification
• SCORM eLearning course for every unit — upload straight into your LMS, completion and scores tracked
• Practical Observation, Third-Party Report, Competency Conversation, Work History and Self-Assessment
• Assessor Mapping for every unit — mapped to Elements, PCs, Knowledge and Performance Evidence
• RPL Assessment Tool Kit for the full qualification, with its own mapping workbook
• Training & Assessment Strategy (TAS) — four delivery variants (Word + PDF), a compliant framework ready for your RTO to complete
• Three Assessment Validation Checklists — unit-level, RPL kit and whole-of-qualification, aligned to the 2025 Standards
• LLND Profile for the qualification, an LLND Check for every unit, plus an enrolment LLND Placement Assessment — ACSF-aligned (Word + fillable PDF)
• Yours to keep — no licence keys, no subscriptions, no tracking. Editable files, unlimited use within your RTO

Every unit in SIT40521, all included

70 units: 27 core and 43 elective.

Core units 27

• SITHCCC023Use food preparation equipment
• SITHCCC027Prepare dishes using basic methods of cookery
• SITHCCC028Prepare appetisers and salads
• SITHCCC029Prepare stocks, sauces and soups
• SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes
• SITHCCC031Prepare vegetarian and vegan dishes
• SITHCCC035Prepare poultry dishes
• SITHCCC036Prepare meat dishes
• SITHCCC037Prepare seafood dishes
• SITHCCC041Produce cakes, pastries and breads
• SITHCCC042Prepare food to meet special dietary requirements
• SITHCCC043Work effectively as a cook
• SITHKOP010Plan and cost recipes
• SITHKOP012Develop recipes for special dietary requirements
• SITHKOP013Plan cooking operations
• SITHKOP015Design and cost menus
• SITHPAT016Produce desserts
• SITXCOM010Manage conflict
• SITXFIN009Manage finances within a budget
• SITXFSA005Use hygienic practices for food safety
• SITXFSA006Participate in safe food handling practices
• SITXFSA008Develop and implement a food safety program
• SITXHRM008Roster staff
• SITXHRM009Lead and manage people
• SITXINV006Receive, store and maintain stock
• SITXMGT004Monitor work operations
• SITXWHS007Implement and monitor work health and safety practices

Elective units 43

• BSBTWK501Lead diversity and inclusion
• HLTAID011Provide First Aid
• SIRXOSM002Maintain ethical and professional standards when using social media and online platforms
• SIRXOSM003Use social media and online tools
• SIRXOSM006Develop and manage social media and online strategies
• SIRXOSM007Manage risk to organisational reputation in an online setting
• SITHASC021Prepare Asian appetisers and snacks
• SITHASC022Prepare Asian stocks and soups
• SITHASC023Prepare Asian sauces, dips and accompaniments
• SITHASC024Prepare Asian salads
• SITHASC025Prepare Asian rice and noodles
• SITHASC027Prepare Asian cooked dishes

Show all 43 elective units

• SITHASC028Prepare Asian desserts
• SITHASC033Prepare dim sum
• SITHCCC026Package prepared foodstuffs
• SITHCCC032Produce cook-chill and cook-freeze foods
• SITHCCC033Re-thermalise chilled and frozen foods
• SITHCCC038Produce and serve food for buffets
• SITHCCC039Produce pates and terrines
• SITHCCC040Prepare and serve cheese
• SITHCCC044Prepare specialised food items
• SITHFAB021Provide responsible service of alcohol
• SITHFAB023Operate a bar
• SITHFAB025Prepare and serve espresso coffee
• SITHFAB027Serve food and beverage
• SITHFAB034Provide table service of food and beverage
• SITHKOP011Plan and implement service of buffets
• SITHKOP014Plan catering for events or functions
• SITHPAT012Produce specialised cakes
• SITHPAT014Produce yeast-based bakery products
• SITHPAT015Produce petits fours
• SITHPAT017Prepare and model marzipan
• SITHPAT018Produce chocolate confectionery
• SITHPAT019Model sugar-based decorations
• SITHPAT020Design and produce sweet showpieces
• SITXCCS014Provide service to customers
• SITXCCS015Enhance customer service experiences
• SITXFIN008Interpret financial information
• SITXFSA007Transport and store food
• SITXHRM010Recruit, select and induct staff
• SITXINV007Purchase goods
• SITXINV008Control stock
• SITXWHS006Identify hazards, assess and control safety risks

Matched to the current release

Every order is confirmed against SIT40521's current training.gov.au release at fulfilment, so you always receive resources mapped to the national register.