Qualification Outline
22/07/2026 6:56 AM 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 Management
Certificate IV in Catering Management
SIT40621
BHW1
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 2.00 | 13/08/2025 | Current | Approved |
| 1.00 | 10/06/2022 | 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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
There are 0 minimum work placement hours required for this unit.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Schedule
Packaging Rules
Twenty-three (23) units must be completed:- fifteen (15) core units
- eight (8) elective units, consisting of:
- five (5) units from Group A, Group B, Group C or Group D below
- three (3) units from the electives listed below or from any current endorsed Training Package or accredited course.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk on training.gov.au (TGA) have one or more prerequisites. Refer to individual units for details.
1. Core Units
All fifteen (15) units must be completed.
2. Group A Elective Units - Cookery and Catering
Eight (8) electives must be completed, with at least five (5) selected from Group A, Group B, Group C or Group D.
Please refer to the packaging rules for the full details of available options.
3. Group B Elective Units - Patisserie
Eight (8) electives must be completed, with at least five (5) selected from Group A, Group B, Group C or Group D.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEB11 | SITHPAT011 | Produce cakes | 30 | Unit of competency |
| ODZ98 | SITHPAT018 | Produce chocolate confectionery | 60 | Unit of competency |
| OEC55 | SITHPAT016 | Produce desserts | 90 | Unit of competency |
| OEA94 | SITHPAT013 | Produce pastries | 30 | Unit of competency |
| OEB58 | SITHPAT014 | Produce yeast-based bakery products | 42 | Unit of competency |
4. Group C Elective Units - Kitchen Operations and Management
Eight (8) electives must be completed, with at least five (5) selected from Group A, Group B, Group C or Group D.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEI27 | HLTAHA040 | Assist with the monitoring and modification of meals and menus according to individualised plans | 45 | Unit of competency |
| OEB60 | SITHKOP012 | Develop recipes for special dietary requirements | 25 | Unit of competency |
| OEB55 | SITHKOP010 | Plan and cost recipes | 35 | Unit of competency |
| OEB52 | SITHKOP011 | Plan and implement service of buffets | 36 | Unit of competency |
| OEB63 | SITHKOP014 | Plan catering for events or functions | 36 | Unit of competency |
5. Group D Elective Units - Food and Beverage
Eight (8) electives must be completed, with at least five (5) selected from Group A, Group B, Group C or Group D.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEA56 | SITHFAB023 | Operate a bar | 30 | Unit of competency |
| OEB31 | SITHFAB025 | Prepare and serve espresso coffee | 40 | Unit of competency |
| OEA84 | SITHFAB021 | Provide responsible service of alcohol | 20 | Unit of competency |
| OEB26 | SITHFAB034 | Provide table service of food and beverage | 150 | Unit of competency |
| OEC77 | SITHFAB027 | Serve food and beverage | 140 | Unit of competency |
6. Group E - General Electives
Up to three (3) units may be selected.
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| AZV1 | SIT40616 | Certificate IV in Catering Operations | Qualification |
No information
Entry Requirements
No information
Traineeships and Apprenticeships