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RPL for Certificate IV in Catering Operations (Release 1)

RPL for Certificate IV in Catering Operations (Release 1) is available via Skills Recognition. This qualification is offered by Get Qualified Australia via our RTO partners using a combination of Recognition of Prior Learning (RPL) and Skills Recognition. Wherever possible, the qualification will be fully assessed using your career experience without the need for further study. If required, gap training is available from our RTO partners. Please read below to learn more about Certificate IV in Catering Operations (Release 1) and RPL.

Certificate IV in Catering Operations (Release 1) - sit40613

Description

This qualification reflects the skills and knowledge required of 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.

This qualification is suitable for an Australian Apprenticeship pathway.

Job roles 

This qualification provides a pathway to work as a caterer in 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.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

• 23 units must be completed:

• 13 core units

• 10 elective units, consisting of:

• 1 unit from Group A
• 4 units from Group A or Group B
• 5 units from Group B, Group C, elsewhere in SIT12 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 

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Elective units - Group A 

Commercial Cookery and Catering 

SITHCCC207 Use cookery skills effectively *

* Prerequisite is SITXFSA101 Use hygienic practices for food safety

Working in Industry  

SITHIND301 Work effectively in hospitality service

Elective units - Group B 

Commercial Cookery and Catering 

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Food and Beverage  

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

^Prerequisite is SITHFAB201 Provide responsible service of alcohol

Food Safety 

Kitchen Operations and Management 

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Patisserie 

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Elective units - Group C 

Administration 

Client and Customer Service 

Communication and Teamwork 

Computer Operations and ICT Management 

Events 

SITXEVT401 Plan in-house events or functions

Finance 

Human Resource Management 

Inventory 

Management and Leadership 

Marketing and Public Relations 

Merchandising 

SIRXMER201 Merchandise products

Quality and Innovation 

BSBINN201A Contribute to workplace innovation

Small business 

Work Health and Safety 

SITXWHS301 Identify hazards, assess and control safety risks

Working in Industry  

SITHIND201 Source and use information on the hospitality industry

 

Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

Catering supervisor in a hospital or aged care facility 

Small business caterer 

Licencing Information

No licensing, legislative, regulatory or certification requirements apply to this qualification at the time of endorsement.

Employability Skills

Industry/enterprise requirements for this qualification include: 

Communication

Providing food production briefings to kitchen staff; seeking feedback from colleagues on operational and service issues; communicating changes in food production requirements during the food production period; instructing kitchen staff to adjust food items to meet quality requirements and organisational standards; managing team member conflict sensitively, courteously and discreetly; empathising and negotiating acceptable solutions to team member problems.

Initiative and enterprise

Proactively consulting with colleagues about ways to improve cooking operations; providing feedback to managers to inform future planning; participating in continuous improvement by reporting success or deficiencies of recipes and food items; suggesting ideas for new or improved products and increased profitability.

Learning

Knowing sources of new information on food trends, products, services and suppliers; being aware of opportunities to learn and participating in cooking professional development activities; supporting team members to learn.

Planning and organising

Planning food production requirements and organising availability of supplies for the food production period; preparing work flow schedules, food preparation lists and mise en place plans for food production according to food items and food volume requirements; monitoring and assessing operational efficiency and quality output of the kitchen during the food production period; assessing the operational workflow of kitchen team members assisting then to prioritise workload to deliver quality products for customers.

Problem-solving

Identifying and assessing operational and service issues, discussing and suggesting solutions with kitchen managers; initiating short term action to resolve immediate kitchen operations or quality problems; using discretion and judgement as well as predetermined policies and procedures to guide solutions to operational problems in the kitchen.

Self-management

Understanding legal compliance issues and providing advice to team members; organising and self-directing own work priorities to coordinate cooking operations; taking responsibility for implementing predetermined policies and procedures for a range of practices including conflict management, food safety, workplace health and safety; leading and managing a team of individuals, coordinating cooking operations; proactively seeking feedback and advice on improving kitchen coordination and team leading skills.

Teamwork

Motivating and leading kitchen teams; providing instructions, support and coaching; planning work operations to take account of team member strengths; proactively sharing information, knowledge and experiences with kitchen team members.

Technology

Understanding the operating capability of, selecting and using kitchen tools and equipment, computer systems, software and information systems that assist in coordinating cooking operations and team leading activities.

Pathway Information

Pathways into the qualification 

Individuals may enter SIT40613 Certificate IV in Catering Operations with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification.

Pathways from the qualification 

After achieving SIT40613 Certificate IV in Catering Operations, individuals could progress to SIT50313 Diploma of Hospitality.