Certificate IV in Kitchen Management


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Certificate IV in Kitchen Management

Certificate IV in Kitchen Management reflects on the role of the chefs and cooks in the kitchen. The role of chefs and cooks who have supervisory and team leading role in the kitchen is analyzed here. SIT40521 Certificate IV in Kitchen Management has identified the operations these people need to operate independently or require limited guidance and use discretion to resolve any kind of non-routine problem. There are 32 units included in this particular certificate and it is required that the student should complete all these units with proper marks in order to pass the unit and get cert iv kitchen management. Among these 32 units, there are 27 core units and 6 elective units consisting of 3 units from group A as well as 3 units from the elective list or any currently endorsed training accredited course or package. It is necessary that all the elective units must be contributed towards industry-supported vocational outcomes.

Units Covered under Certificate IV in Kitchen Management Australia

 

Under the core units, SITHCCC023 Use food preparation equipment is the first unit and, in this unit, the student has to understand the use of equipment required for food preparation. Both practical as well as theoretical analysis of knowledge is to be conducted here.

SITHCCC027 Prepare dishes using basic methods of cookery is another unit where the student has to learn about the basic methods of cookery and prepare dishes by using those basic methods. It is the preliminary course where the student has to complete both the theoretical and practical parts of the unit.

SITHCCC028 Prepare appetisers and salads is about making a student learn to prepare different appetizers and salads. It will help the students to fight out the elements to be used for hot and cold appetizers and salads and the students will also learn to identify and measure ingredients for preparing the dishes.

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SITHCCC029 Prepare stocks, sauces and soups - this unit will help the student to prepare different types of sauces, soups and stocks. It will also help the student to identify different kinds of sauces which should be used for different kinds of recipes.

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes - this particular unit will help the student to find out the different vegetables, fruits, eggs and farinaceous dishes.

SITHCCC031 Prepare vegetarian and vegan dishes - this unit will help the students to find out the different vegetarian and vegan dishes and the students will also learn to prepare these dishes with effective ingredients. The theory and practical ideas about Vegan and vegetarian dishes will also be considered in the unit.

SITHCCC035 Prepare poultry dishes - in this unit, information and knowledge about preparing different poultry dishes have been considered and the students will learn the theories and practical experience of preparing the poetry dishes with proper ingredients and measurements.

SITHCCC036 Prepare meat dishes - knowledge and information about preparing different meat dishes, types of different meets and the differences in their preparation procedure will be analyzed here through the practical and theoretical information.

SITHCCC037 Prepare seafood dishes- this unit will reflect on preparing the seafood dishes. Different types of seafood and the preparation of cooking as well as the cooking procedure will be analyzed year through the practical and theoretical analysis.

SITHCCC041 produce cakes, pastries and breads - the student will learn to produce different types of cakes, pastries and breads. the unit will help them to find out the ingredients make the measurements by the practical demonstration and use the proper method to prepare these dishes.

SITHCCC042 Prepare food to meet special dietary requirements - in this unit, the students will learn to identify the different special dietary requirements of the customers which the students have to experience during their professional lives. Different people have different dietary requirements due to cultural requirements as well as due to different health issues. The students need to understand them and prepare dishes accordingly

SITHCCC043 Work effectively as a cook - this unit will help the student to understand how to work effectively as a cook. Both practical and theoretical knowledge will be gathered through this unit.

SITHKOP010 Plan and cost recipes - this particular unit will help the student to plan and cost recipes according to the prices of different ingredients. Students will learn to find out the portion cost, yield of the recipe as well as the total value of the recipe and the pricing of each portion.

SITHKOP012 Develop recipes for special dietary requirements - practical and theoretical knowledge about preparing recipes according to the special requirement of the customer will be obtained from this particular unit.

SITHKOP013 Plan cooking operations - planning the cooking operation effectively and efficiently will be done by this particular unit and the student will learn to develop the practical and theoretical learning about planning the operation properly.

SITHKOP015 Design and cost menus - in this unit, it will be analysed how the menu should be designed and how each portion of the menu should be calculated to find out the cost. Different service styles will also be recognised here.

SITHPAT016 Produce desserts - Students will learn to produce different kinds of desserts. Different deserts from different cuisines will be identified and practical and theoretical knowledge about them will be obtained.

SITXCOM010 Manage conflict - this unit will be effective for every student as it will help them to manage the complete which can be developed in the workplace and is a common problem that should be effectively mitigated.

SITXFIN009 Manage finances within a budget - this unit will help to understand and gather knowledge about how to manage finances within a budget and the costs on the menu according to that.

SITXFSA005 Use hygienic practices for food safety - from this unit, it will be identified how the hygienic practices should be maintained in the workplace and in the kitchen to ensure food safety as it is an important part of kitchen management.

SITXFSA006 Participate in safe food handling practices - this unit is effective for making the students understand how they can consider food handling practices in a safer way and avoid the risk of any kind of accidents and injury.

SITXFSA008 Develop and implement a food safety program - here the food safety program, its importance and its implementation will be analysed and the students will get to know how to implement the food safety program effectively and efficiently.

SITXHRM008 Roster staff - this unit will be effective for maintaining the roster and ensuring that an effective workforce will be present for managing the working hours in the restaurant.

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SITXHRM009 Lead and manage people - through this unit the student will learn to identify the different kinds of Human Resource problems that can be developed in restaurants as well as in the kitchen. SITXHRM009 will also help to identify the practical way of managing people efficiently.

SITXINV006 Receive, store and maintain stock - in this unit, the student will learn to receive, store and maintain stocks according to the requirements of the kitchen. Different methods like FIFO will be taken into consideration by the student during SITXINV006.

SITXMGT004 Monitor work operations - by completing SITXMGT004 the student will learn to monitor the work operation in the kitchen.

SITXWHS007 Implement and monitor work health and safety practices - the effective practice of implementing and monitoring health and safety procedures in the workplace will be analysed here. The student will learn to practice different procedures that will help them maintain health and hygiene while working in the kitchen.

Apart from the units mentioned in the above list, there are other elective units from which the students have to identify the 6 units to complete certificate 4 in kitchen management. Group A is about cookery and catering where the student will learn to package the prepared food, produce and cook-freeze foods, and re-thermalise chilled and frozen foods. As well as preparing and producing cheese and other specialized food items will be taken into consideration in this particular unit. Transporting and storing the food at the right temperature to maintain the quality as well as planning and implementing buffet service will also be taken into consideration in this elective unit.

Group B is about Asian cookery and Group C is about Patisserie. Students will learn to know about the different food and beverages in the group D units. However, group E is about general electives


Conclusion

It is expected that by completing cert iv in kitchen management the student will be effectively understand how to work in the kitchen and what are the efficiencies and qualities that a chef has to have in order to get the degree of working in a kitchen. It is assumed that by completing Cert 4 in Kitchen Management, every individual student will be eligible to work in the kitchen without any conflict and gather knowledge and experience of working practically. Theoretical knowledge will also help them to get a better understanding of kitchen management.

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