Qualification Outline
21/07/2026 11:33 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate IV in Catering Operations
Certificate IV in Catering Operations
SIT40616
AZV1
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 2.00 | 08/04/2022 | Current | Transition (Replaced) |
| 1.00 | 03/03/2016 | Replaced | Approved |
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.
Schedule
Packaging Rules
Twenty three (23) units must be completed:- twelve (12) core units
- eleven (11) elective units, consisting of:
- one (1) unit from Group A
- four (4) units from Group A or Group B
- six (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.
1. Core Units
All twelve (12) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AWQ45 | SITXHRM001 | Coach others in job skills | 30 | Unit of competency |
| AWQ35 | SITXINV004 | Control stock | 25 | Unit of competency |
| AWR40 | SITHKOP005 | Coordinate cooking operations | 60 | Unit of competency |
| AWF71 | BSBSUS401 | Implement and monitor environmentally sustainable work practices | 40 | Unit of competency |
| AWQ15 | SITXWHS003 | Implement and monitor work health and safety practices | 30 | Unit of competency |
| AWQ38 | SITXINV002 | Maintain the quality of perishable items | 10 | Unit of competency |
| AWQ63 | SITXCOM005 | Manage conflict | 20 | Unit of competency |
| AWQ54 | SITXFIN003 | Manage finances within a budget | 30 | Unit of competency |
| AWQ48 | SITXFSA002 | Participate in safe food handling practices | 35 | Unit of competency |
| AWS07 | SITHCCC005 | Prepare dishes using basic methods of cookery | 50 | Unit of competency |
| AWS11 | SITHCCC001 | Use food preparation equipment | 20 | Unit of competency |
| AWQ50 | SITXFSA001 | Use hygienic practices for food safety | 15 | Unit of competency |
2. Group A Elective Units
At least one (1) unit must be completed.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AWS02 | SITHCCC011 | Use cookery skills effectively | 40 | Unit of competency |
| AWR45 | SITHIND004 | Work effectively in hospitality service | 20 | Unit of competency |
3. Group B Elective Units
At least three (3) units must be completed.
Please refer to the packaging rules for the full details of available options.
4. Group C Elective Units
Up to six (6) units may be completed.
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| J629 | SIT40613 | Certificate IV in Catering Operations | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHW1 | SIT40621 | Certificate IV in Catering Management | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships