SIT40521 Certificate IV in Kitchen Management

CRICOS CODE: 113079D

The SIT40521 Certificate IV in Kitchen Management is designed for chefs and culinarians who hold supervisory or team-leading positions in the kitchen. These individuals have a high level of autonomy and are capable of independently solving non-routine problems.

This vocational course equips you with industry-specific knowledge and technical skills required to perform commercial cookery tasks in various establishments such as restaurants, hotels, clubs, pubs, cafes, and coffee shops. It also prepares you to potentially run a small business in these sectors.

By undertaking this program, you will become proficient in managing team performance and the overall operations of a commercial kitchen. You will learn how to effectively delegate tasks, enhance team morale, and oversee financial aspects such as budgeting. Additionally, you will gain expertise in roster management, staff recruitment, work health and safety practices, safe food handling, menu design and cost estimation, team leadership, and conflict resolution in the workplace. These skills will pave the way for you to secure senior positions as a head chef, both locally and internationally.

It is important to note that the skills acquired through this qualification must be applied in accordance with relevant Commonwealth, State, or Territory legislation, Australian standards, and industry codes of practice.

Upon completion of the SIT40521 Certificate IV in Kitchen Management, graduates may choose to pursue further studies in the SIT50422 Diploma of Hospitality Management to advance their careers within the hospitality sector.


Career Outcomes:

  • Chef
  • Chef De Partie

Licensing/Regulatory Information

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

Graduates may further study SIT50422 Diploma of Hospitality Management to advance their careers in the hospitality sector.

Qualification Package Entry Requirements

There are no specific entry requirements for this course.

SITS College has its own following admission requirement

Pre-training Review:

SITS College’s policies seek to remove barriers within the learning and assessment processes, and to place individuals with specific needs into an appropriate course.
SITS College is responsible for obtaining enrolment details in full (as outlined on the Enrolment Application Form) and to ensure that information pertaining to individual learning requirements is provided to participants prior to enrolment. A Pre-Training Review will be done during the application process in accordance with the applicant’s provided information. This review relates to each learner’s previous education, training and work experience. This review is conducted to determine if there is a need to recognise existing competencies through Recognition of Prior Learning (RPL) and / or Credit for prior studies.

Recognition of Prior Learning or Credit Transfer approval will shorten the length of the course. Please refer to Pre-Training Review Policy and Procedure.

Language, Literacy and Numeracy Test (LLN Test):

Applicants will need to undertake LLN test and demonstrate the required ACSF level for this qualification to gain entry into this qualification. It will be conducted at the same time as the pre-training review.

If the applicant cannot complete the LLN test satisfactorily, they will be provided with support, (within the scope of SITS College). If the support required for the applicant does not fall within the scope of SITS College, the applicant will be asked to take further Language, literacy and numeracy training e.g. English Language Intensive Course for Overseas Learners (ELICOS) programs with some other institute at additional cost. SITS College will not charge any referral fees.

SITS College Admission requirements

  • Applicant must be 18 years of age or older.
  • IELTS band 6.0 or equivalent. Applicant does not need to provide evidence of an English test score with application if one of the following applies:
    • o Applicant is a citizen and holds a passport from UK, USA, Canada, NZ, or Republic of Ireland
    • Applicant is enrolled in a principal course of study that is a registered school course, a standalone English Language Intensive Course for Overseas Students (ELICOS), a course registered to be delivered in a language other than English, or a registered post-graduate research course
    • Applicant has completed at least 5 years’ study in English in one or more of the following countries: Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland
    • in the 2 years before applying for the student visa, Applicant completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate IV or higher level, while they held a student visa.
  • Entry into this course requires the successful completion of an Australian Year 12 qualification or equivalent.
  • All learners will be required to demonstrate the required LLN (Language, Literacy, Numeracy) level to gain entry into the course. The following ACSF level is required to gain entry into the course. If addition support is required, then we can help you. For additional information, go to the Student Handbook on our website.

Total number of units: 33

27 Core Units 6 Elective Units
Unit Code Unit Name
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks, sauces and soups
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031* Prepare vegetarian and vegan dishes
SITHCCC035* Prepare poultry dishes
SITHCCC036* Prepare meat dishes
SITHCCC037* Prepare seafood dishes
SITHCCC041* Produce cakes, pastries and breads
SITHCCC042* Prepare food to meet special dietary requirements
SITHCCC043* Work effectively as a cook
SITHKOP010 Plan and cost recipes
SITHKOP012* Develop recipes for special dietary requirements
SITHKOP013* Plan cooking operations
SITHKOP015* Design and cost menus
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
SITXFSA008* Develop and implement a food safety program
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXINV006* Receive, store and maintain stock
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
SITXWHS006 Identify hazards, assess and control safety risks
SITHCCC039* Produce pates and terrines
SITHCCC038* Produce and serve food for buffets
SITHCCC040* Prepare and serve cheese
SITHCCC026* Package prepared foodstuffs
SITXCCS015 Enhance customer service experiences
  • Duration : 68 weeks (including holidays)
  • Fees : For fee details,
    please contact us 1300 467 487
  • Mode of Delivery :
    Face to Face
  • Campus :
    - Salisbury
    - Fortitude Valley
  • 2024 Intake Dates :

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