Certificate IV in Kitchen Management

SIT40521 | CRICOS Code 109513C

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. 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 organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
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.

Entry Requirements

There are no entry requirements for this qualification.

Learners are over 18 years of age. All international students must be able to demonstrate an IELTS 5.5 level of English language or equivalent. They have either completed their education to a level which is equivalent to an Australian Senior High School, College or University

Course Duration

This program is delivered over 83 weeks’ full time study. Our program uses a combination of
classroom face to face learning, practical hands on classes in our training kitchen, and online
resources and activities to enhance the learning experience.

Calendar Year: Eighty – Three (83) weeks
Academic Year: sixty – Five (65) weeks
Term breaks: Eighteen (18) 6×3 weeks

Work Placement

In order to successfully complete the course and to be awarded with the Qualification students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.

Work Placement for this course includes a minimum of 300 hours.

Possible job titles relevant to this qualification include:

  • Chef
  • Chef de Partie
  • Production Chef
  • Cook

After achieving the SIT40521 Certificate IV in Kitchen Management, students may undertake further study to SIT50422 Diploma of Hospitality Management or other Diploma Level Courses.

  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC031 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC043 Work effectively as a cook*
  • SITHKOP010 Plan and cost basic menus
  • SITHKOP012 Develop menus for special dietary requirements
  • SITHKOP013 Plan cooking operations*
  • SITHPAT016 Produce desserts
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITHCCC031 Prepare Vegetarian and vegan dishes
  • SITHKOP015 Design and cost menus
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXFSA008 Develop and implement a food safety plan
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
  • SITXINV006 Receive, store and maintain stock

Elective Units 

  • SITXHRM007 Coach others in job skills
  • SITXWHS005 Participate in safe work practices
  • SITHKOP009 Clean kitchen premises and equipment
  • SITHCCC044 prepare specialised food items
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC040 Prepare and serve cheese

* Denotes this unit is completed in the workplace as part of the course.

Please note all units are correct at the time of publication and may change to reflect training package changes and / or industry needs.