Certificate IV in Catering Management - SIT40621
Envirotech Education
Type of institution: Registered Training Organisation
Level: Vocational Education and Training (VET)
CRICOS: 03094J
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\u2013chill production kitchens, and mobile catering businesses of varying size.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Subjects
- Lead diversity and inclusion
- Identify hazards, assess and control safety risks
- Prepare appetisers and salads
- Produce cook-chill and cook-freeze foods
- Assist with the monitoring and modification of meals and menus according to individualised plans
- Plan and cost recipes
- Prepare food to meet special dietary requirements
- Manage conflict
- Provide responsible service of alcohol
- Produce pastries
- Produce pates and terrines
- Prepare dishes using basic methods of cookery
- Provide table service of food and beverage
- Prepare and serve espresso coffee
- Prepare seafood dishes
- Plan catering for events or functions
- Report on financial activity
- Provide service to customers
- Produce cakes
- Purchase goods
- Roster staff
- Prepare poultry dishes
- Coach others in job skills
- Produce chocolate confectionery
- Maintain ethical and professional standards when using social media and online platforms
- Work effectively as a cook
- Prepare vegetarian and vegan dishes
- Prepare specialised food items
- Plan cooking operations
- Package prepared foodstuffs
- Re-thermalise chilled and frozen foods
- Develop recipes for special dietary requirements
- Prepare vegetable, fruit, eggs and farinaceous dishes
- Interpret financial information
- Receive, store and maintain stock
- Use food preparation equipment
- Implement and monitor work health and safety practices
- Select catering systems
- Produce yeast-based bakery products
- Lead and manage people
- Produce cakes, pastries and breads
- Prepare and serve cheese
- Prepare stocks, sauces and soups
- Develop and implement a food safety program
- Prepare meat dishes
- Use hygienic practices for food safety
- Monitor work operations
- Provide First Aid
- Manage risk to organisational reputation in an online setting
- Prepare and present sandwiches
- Produce and serve food for buffets
- Develop and manage social media and online strategies
- Control stock
- Participate in safe food handling practices
- Operate a bar
- Produce desserts
- Use social media and online tools
- Plan and implement service of buffets
- Enhance customer service experiences
- Transport and store food
- Serve food and beverage
- Manage finances within a budget
Study information
| Campus | Fees | Entry | Mid year intake | Attendance |
|---|---|---|---|---|
| Byron Bay | No |
|
