Certificate IV in Kitchen Management [SIT40521]

Certificate IV in Kitchen Management (CRICOS Course Code: 109706E )

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 specified in the Training Package.

Learners must be over 18 years of age. All international students must be able to demonstrate an IELTS 5.5 level of English language or equivalent. They need to have 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

Possible Job outcomes 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.

Core Unit


Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
ITHCCC028 SPrepare 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.
NB. Please note all units are correct at the time of publication and may change to reflect training package changes and / or industry needs.

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 400 hours.



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