Certificate IV in Kitchen Management

Qualification description

The Certificate IV in Kitchen Management is designed for aspiring chefs looking to build advanced culinary and leadership skills. This course equips students with in-depth knowledge of kitchen operations, food safety, and menu planning while also focusing on team management and financial control. Graduates will be prepared for supervisory roles in restaurants, hotels, cafes, and catering businesses.

Delivery Mode 

Face to face classroom, simulated workplace and real workplace delivery and assessment.

DELIVERY LOCATION

51 Brady Street, South Melbourne and 14/65 Mark Street, North Melbourne

ENTRY REQUIREMENTS

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

Applicants must be minimum 18 years of age at the time of commencement

Computer skills and your own personal computer to complete the assessments electronically

Proficiency in English (Minimum 6 in IELTS or equivalent, Completed Australian Qualification Certificate IV or higher or successfully completed the college Language, Literacy and Numeracy assessment)

All Applicants are required to complete a Pre – Training review (PTR), which includes a mandatory language, Literacy, Numeracy and Digital Skills(LLND) assessment conducted using the RTO’s Approved LLN testing system. The Results and used to confirm the applicant’s suitability for the course and to identify any required learner support prior to enrolment.

Target Group

Candidates who are 18 years and above (including mature-aged clients) who wish to develop the skills and knowledge required to manage and lead the kitchen operations in the hospitality industry. This Qualification is suitable for individuals aspiring to work as chefs or kitchen supervisors, and for those seeking to build their competence in team leadership, food safety, menu planning, and operational management within commercial kitchens.

Pathways for Students 

Pathways into the qualification

Students may enter this qualification after completing SIT30821 – Certificate III in Commercial Cookery or with relevant industry experience, and without having completed a related lower-level qualification.

Pathways from the qualification

Graduates may progress to higher-level hospitality management qualifications such as SIT50422 – Diploma of Hospitality Management.

Employment pathways from the Qualification

This qualification provides a pathway to supervisory and management roles in commercial kitchens within restaurants, hotels, clubs, pubs, cafes, and catering businesses. Possible job titles include:

• Chef
• Chef de Partie

COURSE DURATION

This course will be delivered over 87 weeks, comprising scheduled classes, practical placement and work-based training, and breaks.

Packaging rules

33 units must be completed:

27 core units, plus 6 elective units.

 

 

CORE UNITS
1	SITHCCC023	Use food preparation equipment
2	SITHCCC027	Prepare dishes using basic methods of cookery
3	SITHCCC028	Prepare appetisers and salads
4	SITHCCC029	Prepare stocks, sauces and soups
5	SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes
6	SITHCCC031	Prepare vegetarian and vegan dishes
7	SITHCCC035	Prepare poultry dishes
8	SITHCCC036	Prepare meat dishes
9	SITHCCC037	Prepare seafood dishes
10	SITHCCC041	Produce cakes, pastries and breads
11	SITHCCC042	Prepare food to meet special dietary requirements
12	SITHCCC043	Work effectively as a cook
13	SITHKOP010	Plan and cost recipes
14	SITHKOP012	Develop recipes for special dietary requirements
15	SITHKOP013	Plan cooking operations
16	SITHKOP015	Design and cost menus
17	SITHPAT016	Produce desserts
18	SITXCOM010	Manage conflict
19	SITXFIN009	Manage finances within a budget
20	SITXFSA005	Use hygienic practices for food safety
21	SITXFSA006	Participate in safe food handling practices
22	SITXFSA008	Develop and implement a food safety program
23	SITXHRM008	Roster staff
24	SITXHRM009	Lead and manage people
25	SITXINV006	Receive, store and maintain stock
26	SITXMGT004	Monitor work operations
27	SITXWHS007	Implement and monitor work health and safety practices
ELECTIVE UNITS Group a – cookery and catering
28	SITHCCC026	Package prepared foodstuffs
29	SITHCCC038	Produce and serve food for buffets
30	SITHCCC040	Prepare and serve cheese
31	SITXWHS006	Identify hazards, assess and control safety risks
32	SITXCOM007	Show social and cultural sensitivity
33	SITHCCC025	Prepare and present sandwiches
33	SITXHRM007	Coach others in job skills

Units marked with * have one or more prerequisites