Certificate IV in Catering Operations

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

Possible job opportunities:

  • Catering Supervisor
  • Kitchen Administrator
  • Small Business Caterer

Qualification list

Requirements

Qualification units

Code
Unit name
Type
BSBSUS401
Implement and monitor environmentally sustainable work practices
Core
SITHCCC001
Use food preparation equipment
Core
SITHCCC005
Prepare dishes using basic methods of cookery
Core
SITHKOP005
Coordinate cooking operations
Core
SITXCOM005
Manage conflict
Core
SITXFIN003
Manage finances within a budget
Core
SITXFSA001
Use hygienic practices for food safety
Core
SITXFSA002
Participate in safe food handling practices
Core
SITXHRM001
Coach others in job skills
Core
SITXINV002
Maintain the quality of perishable items
Core
SITXINV004
Control stock
Core
SITXWHS003
Implement and monitor work health and safety practices
Core
BSBDIV501
Manage diversity in the workplace
Elective
HLTAID003
Provide first aid
Elective
SITHCCC003
Prepare and present sandwiches
Elective
SITHCCC004
Package prepared foodstuffs
Elective
SITHCCC006
Prepare appetisers and salads
Elective
SITHCCC007
Prepare stocks, sauces and soups
Elective
SITHCCC008
Prepare vegetable, fruit, eggs and farinaceous dishes
Elective
SITHCCC011
Use cookery skills effectively
Elective
SITHCCC012
Prepare poultry dishes
Elective
SITHCCC013
Prepare seafood dishes
Elective
SITHCCC014
Prepare meat dishes
Elective
SITHCCC015
Produce and serve food for buffets
Elective
SITHCCC017
Handle and serve cheese
Elective
SITHCCC018
Prepare food to meet special dietary requirements
Elective
SITHCCC019
Produce cakes, pastries and breads
Elective
SITHFAB002
Provide responsible service of alcohol
Elective
SITHFAB003
Operate a bar
Elective
SITHFAB005
Prepare and serve espresso coffee
Elective
SITHFAB007
Serve food and beverage
Elective
SITHFAB014
Provide table service of food and beverage
Elective
SITHIND002
Source and use information on the hospitality industry
Elective
SITHIND004
Work effectively in hospitality service
Elective
SITHKOP002
Plan and cost basic menus
Elective
SITHKOP004
Develop menus for special dietary requirements
Elective
SITHPAT001
Produce cakes
Elective
SITHPAT003
Produce pastries
Elective
SITHPAT004
Produce yeast-based bakery products
Elective
SITHPAT006
Produce desserts
Elective
SITHPAT008
Produce chocolate confectionery
Elective
SITXCCS006
Provide service to customers
Elective
SITXCCS007
Enhance the customer service experiences
Elective
SITXFIN002
Interpret financial information
Elective
SITXFSA003
Transport and store food
Elective
SITXFSA004
Develop and implement a food safety program
Elective
SITXHRM002
Roster staff
Elective
SITXHRM003
Lead and manage people
Elective
SITXINV001
Receive and store stock
Elective
SITXINV003
Purchase goods
Elective
SITXMGT001
Monitor work operations
Elective
SITXWHS002
Identify hazards, assess and control safety risks
Elective

Qualification list