SIT40521 Certificate IV in Kitchen Management


The Certificate IV in Kitchen Management equips individuals with the necessary skills and knowledge to excel as qualified commercial chefs proficient in a broad spectrum of culinary techniques. Graduates of this program attain a solid understanding of kitchen operations, alongside the ability to undertake supervisory or team leadership positions within culinary settings. They demonstrate autonomy or operate with minimal guidance, employing discretion to effectively solve non-routine challenges.


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 5.5 in IELTS or equivalent, Completed Australian Qualification Certificate IV or higher or successfully completed the college Language, Literacy and Numeracy assessment)
  • Students must hold a current Australian visa with study rights prior to commencing the course, or a valid Bridging Visa while awaiting student visa approval.
  • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).

Career Path:

  • This qualification reflects the role of chefs and cooks who have a supervisory or team-leading role in the kitchen. The qualification provides a pathway to work for a diversity of employers such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.


This course will be delivered over 83 weeks of full time study including 22 weeks of holidays and breaks.

It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or credit Transfer.


Individuals may enter SIT40521- Certificate IV in Kitchen Management with limited or no vocational experience and without a lower level qualification.


After achieving SIT40521 – Certificate IV in Kitchen Management, individuals could progress to SIT40521 Diploma of Hospitality Management.


Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a practical placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen within the RTO premises. Students must complete minimum of 60 sessions (240 hours of Practical placement) of Worked based Training (WBT) during their studies.


17-35 Abbotsford Street, West Melbourne & 14/65 Mark Street, North Melbourne


Assessment will usually commence in the session following delivery. As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to: Knowledge Test, Written Assignment, Practical Observation / Demonstration, Logbook, Role Play and Project


The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.


To attain the SIT40521 Certificate IV in Kitchen Management, 33 units must be completed, consisting of 27 core units and 6 elective units.



1SITXFSA006Participate in safe food handling practices
2SITXFSA005Use hygienic practices for food safety
3SITHKOP010Plan and cost recipes
4SITHCCC042Prepare food to meet special dietary requirements
5SITHCCC027Prepare dishes using basic methods of cookery
6SITHCCC037Prepare seafood dishes
7SITHKOP015Design and cost menus
8SITHCCC043Work effectively as a cook
9SITHKOP013Plan cooking operations
10SITXINV006Receive, store and maintain stock
11SITXFSA008Develop and implement a food safety program
12SITXMGT004Monitor work operations
13SITHPAT016Produce desserts
14SITHCCC041Produce cakes, pastries and breads
15SITHCCC028Prepare appetisers and salads
16SITXCOM010Manage conflict
17SITXHRM008Roster staff
18SITHCCC035Prepare poultry dishes
19SITHCCC031Prepare vegetarian and vegan dishes
20SITHKOP012Develop recipes for special dietary requirements
21SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes
22SITHCCC023Use food preparation equipment
23SITXWHS007Implement and monitor work health and safety practices
24SITHCCC029Prepare stocks, sauces and soups
25SITHCCC036Prepare meat dishes
26SITXHRM009Lead and manage people
27SITXFIN009Manage finances within a budget


28SITHCCC040Prepare and serve cheese
29SITHCCC044Prepare specialized food items
30SITHCCC039Produce pates and terrines
31SITHCCC025Prepare and present sandwiches
32SITHFAB025Prepare and serve espresso coffee
33SITHFAB021Provide responsible service of alcohol

Request A Call Back