SIT40521 Certificate IV in Kitchen Management

(CRICOS Code: 112170F)


Course Description 


Duration: 78 weeks

Delivery Locations:

  • Parramatta Campus – Level-2, 25 George Street, Parramatta NSW 2150
  • Gold Coast Campus - Suite 102A, 9 Bay Street, Southport QLD 4215

Entry Requirements

  • Minimum 18 years of age at the time of commencement
  • Successful completion of Certificate III qualification or higher
  • From 5.5 IELTS or equivalent to 6.0 IELTS or equivalent

In addition,

  • Should have basic computer and MS Office skills (Word, Excel and Power Point)

Note: Students with over a year relevant work experience but without the minimum qualification must complete institute course specific LLN test and achieve minimum score for each ACSF criteria.

Target Group

Target group for this program will be international students who are 18 years and above, including mature aged clients who are looking to progress in their career.

Recommended Pathways:

Pathways into the qualification:

Individuals may enter this qualification upon completing Certificate level qualification in the cookery field

Pathways from the qualification:

After achieving this qualification, individuals could progress to Diploma of Hospitality or other training package. 

Employment Pathways from the qualification:

Possible job title includes.

  • chef
  • chef de partie
  • sous chef
  • head chef


Training is currently delivered blended which includes online learning and face-to-face classroom delivery.


Assessment will usually commence in the session following delivery. Students will be required to perform in a range of assessment tasks including and not limited to; Written Questions, Project, Case Studies, Assignment, Demonstration / Observation and Role plays.

Course Credit

Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL). Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.


Course Structure


Unit of Competency


SITXFSA005 Use hygienic practices for food safety Core
SITHCCC027 Prepare dishes using basic methods of cookery Core
SITHCCC042 Prepare food to meet special dietary requirements Core
SITHKOP010 Plan and cost recipes Core
SITXFSA006 Participate in safe food handling practices Core
SITHCCC023 Use food preparation equipment Core
SITHCCC028 Prepare appetisers and salads Core
SITHCCC039 Produce pate and terrines Elective
SITHCCC040 Prepare and serve cheese Elective
SITHCCC036 Prepare meat dishes Core
SITHCCC043 Work effectively as cook Core
SITHCCC035 Prepare poultry dishes Core
SITHCCC037 Prepare seafood dishes Core
SITHCCC041 Produce cakes, pastries and breads Core
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC031 Prepare vegetarian and vegan dishes Core
SITHPAT016 Produce desserts Core
SITHKOP029 Prepare stocks, sauces and soups Core
SITHASC022 Prepare Asian stocks and soups Elective
SITHCCC038 Produce and serve food for buffets Elective
SITHKOP009 Clean kitchen premises and equipment Elective
SITXINV006 Receive, store and maintain stock Core
SITXCCS014 Provide service to customers Elective
SITXWHS007 Implement and monitor work health and safety practices Core
SITHKOP012 Develop recipes for special dietary requirements Core
SITHKOP015 Design and cost menu Core
SITXMGT004 Monitor work operations Core
SITHKOP013 Plan cooking operations Core
SITXCOM010 Manage conflict Core
SITXHRM008 Roster staff Core
SITXFIN009 Manage finances within a budget Core
SITXFSA008 Develop and implement a food safety program Core
SITXHRM009 Lead and manage people Core
SITHCCC043 Work effectively as a cook  
SITHKOP013 Plan cooking operations  


Work Placement

Students must complete 360 Hours of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the institute requirements. The Institute will arrange the workplace for all other students to complete their WBT, It is expected that the students should do 15 hours of work placement every week during Term 3 and Term 4 over a period of 20 weeks and above their 20 hours regular scheduled classes. 

Fees and Intake Dates

For fees and intake dates please click here for more info.

 Next Steps

This course will qualify successful graduates to carry out entry level  roles in the hospitality industry.