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

Qualifications list

Requirements
  • 12 cores
  • 11 electives
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

Qualifications list

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