Certificate IV in Catering Operations - SIT40616

Course Overview

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Description

This qualification reflects the role of individuals working in catering operations who have a supervisory or team leading role. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in various catering settings, such as hospitals and aged care facilities, sporting and entertainment venues, hotel banqueting departments, cook–chill production kitchens, and mobile catering businesses of varying size.

Possible job titles include:

catering supervisor

kitchen administrator

small business caterer.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

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Student Outcomes

Students who graduate from VET courses are surveyed approximately 6 months after they have completed their training. For more information on the statistics provided in this section, including the different levels (course, field of education, all fields of education) of data available please select the Learn more button below.

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Satisfied with Training

Percentage of graduates in the Food, Hospitality and Personal Services field who were satisfied with the training (Certificate IV).

Improved Work Status

Percentage of graduates in the Food, Hospitality and Personal Services field who started/expanded a business or who have a new job, more highly skilled work, a promotion or higher pay (Certificate IV).

Salary

The middle of the range of salaries earned by graduates in the Food, Hospitality and Personal Services field starting their first ever full-time job after graduating (Certificate IV).

Jobs

Graduates of the Food, Hospitality and Personal Services field (Certificate IV) are most often employed as:

50.9%

Technicians and Trades Workers

20%

Community and Personal Service Workers

9.5%

Managers

Industries

Graduates of the Food, Hospitality and Personal Services field (Certificate IV) are most often employed in:

70.8%

Accommodation and Food Services

6.5%

Health Care and Social Assistance

5.1%

Other Services

All statistics are supplied by the National Centre for Vocational Education Research.

Financial Assistance

The federal, state and territory governments provide financial incentives and support for vocational education and training students to help them gain the skills required to secure and maintain rewarding and sustainable employment.

There are programs for all kinds of students; apprentices and trainees, new job starters, those re-entering the workforce, retraining for a new job or upgrading their skills for an existing job.

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Subsidised Training

State and territory governments dedicate funds to reduce or, in some cases, fully cover tuition fees for VET students who wish to study certain courses.
Unfortunately, no subsidies are currently available for this course.

VET Student Loans

Certain courses are eligible for a VET Student Loan from the Australian Government to assist students with paying tuition fees. The initial debt amount (including the loan fee, if applicable) plus indexation must be paid back once the loan recipient starts earning over a certain amount. Compulsory repayment threshold information is available on the Australian Taxation Office (ATO) website.

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Australian Apprenticeships

Australian Apprenticeships (also known as apprenticeships and traineeships) combine work with training in a nationally recognised qualification. Australian Apprenticeships are available to anyone of working age and offer opportunities to learn new skills and be paid in over 500 different jobs.

Unfortunately, this qualification is not currently available as an Australian Apprenticeship.

Australian Apprenticeships Pathways

Units & Packaging

23 units must be completed:

12 core units

11 elective units, consisting of:

1 unit from Group A

4 units from Group A or Group B

6 units from Group B, Group C, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Core units
BSBSUS401	Implement and monitor environmentally sustainable work practices
SITHCCC001	Use food preparation equipment
SITHCCC005	Prepare dishes using basic methods of cookery
SITHKOP005	Coordinate cooking operations
SITXCOM005	Manage conflict
SITXFIN003	Manage finances within a budget
SITXFSA001	Use hygienic practices for food safety
SITXFSA002	Participate in safe food handling practices
SITXHRM001	Coach others in job skills
SITXINV002	Maintain the quality of perishable items
SITXINV004	Control stock
SITXWHS003	Implement and monitor work health and safety practices
Elective units
Group A
SITHCCC011	Use cookery skills effectively
SITHIND004	Work effectively in hospitality service
Group B
Commercial Cookery and Catering
SITHCCC003	Prepare and present sandwiches
SITHCCC004	Package prepared foodstuffs
SITHCCC006	Prepare appetisers and salads
SITHCCC007	Prepare stocks, sauces and soups
SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC009	Produce cook-chill and cook-freeze foods
SITHCCC010	Re-thermalise chilled and frozen foods
SITHCCC012	Prepare poultry dishes
SITHCCC013	Prepare seafood dishes
SITHCCC014	Prepare meat dishes
SITHCCC015	Produce and serve food for buffets
SITHCCC016	Produce pates and terrines
SITHCCC017	Handle and serve cheese
SITHCCC018	Prepare food to meet special dietary requirements
SITHCCC019	Produce cakes, pastries and breads
SITHCCC021	Prepare specialised food items
SITHCCC022	Prepare portion-controlled meat cuts and meat products
Food and Beverage
SITHFAB002	Provide responsible service of alcohol
SITHFAB003	Operate a bar
SITHFAB005	Prepare and serve espresso coffee
SITHFAB007	Serve food and beverage
SITHFAB014	Provide table service of food and beverage
Food Safety
SITXFSA003	Transport and store food
SITXFSA004	Develop and implement a food safety program
Kitchen Operations and Management
HLTAHA019	Assist with the monitoring and modification of meals and menus according to individualised plans
SITHKOP002	Plan and cost basic menus
SITHKOP003	Plan and display buffets
SITHKOP004	Develop menus for special dietary requirements
SITHKOP006	Plan catering for events or functions
Patisserie
SITHPAT001	Produce cakes
SITHPAT003	Produce pastries
SITHPAT004	Produce yeast-based bakery products
SITHPAT006	Produce desserts
SITHPAT008	Produce chocolate confectionery
Group C
Client and Customer Service
CHCAGE001	Facilitate the empowerment of older people
SITXCCS006	Provide service to customers
SITXCCS007	Enhance customer service experiences
Computer Operations and ICT Management
BSBITU202	Create and use spreadsheets
BSBITU301	Create and use databases
BSBITU306	Design and produce business documents
Finance
BSBFIA401	Prepare financial reports
SITXFIN002	Interpret financial information
First Aid
HLTAID011	Provide first aid
Human Resource Management
BSBDIV501	Manage diversity in the workplace
SITXHRM002	Roster staff
SITXHRM003	Lead and manage people
TAEASS301B	Contribute to assessment
TAEDEL301A	Provide work skill instruction
TAEDEL404A	Mentor in the workplace
Inventory
SITXINV001	Receive and store stock
SITXINV003	Purchase goods
Management and Leadership
SITXMGT001	Monitor work operations
Work Health and Safety
SITXWHS002	Identify hazards, assess and control safety risks
Working in Industry
SITHIND002	Source and use information on the hospitality industry

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USI

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Labour Market

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