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SIT40521-Certificate IV in Kitchen Management

Overview

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities.

Target Groups

• Individuals seeking to pursue a career in the Hospitality Industry
• Individuals seeking to enhance their current skills
• Individuals seeking to pursue a higher education qualification

Career Outcome

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.

Future Pathways

Students who complete this course may pursue SIT50422 Diploma of Hospitality Management or higher education.

Admission Requirements

Age Requirement

• Applicants must be at least 18 years old at the commencement of the course.

Academic Qualifications

• Completion of Australian Year 11 or an equivalent qualification.
• For certain courses, completion of an AQF Certificate III or a relevant qualification may be required.

English Language Proficiency

• An overall valid academic IELTS score of at least 6.0, with no band less than 5.5, or an equivalent score from a recognized English language test.
• Alternatively, proficiency can be demonstrated by:
  • Completion of an Advanced level English course from an approved ELICOS provider.
  • Completion of a Certificate IV level course in an Australian Registered Training Organization (RTO) within the last two years.
  • Successfully passing Western Sydney College's English Placement Test.

Additional Requirements

• International students must meet the Student Visa (Subclass 500) requirements.
• For packaged courses, students must successfully complete the lower-level qualification to progress to the higher-level qualification.

Course Structure

Thirty-three (33) units, including twenty-seven (27) core units and six (6) elective units, are required for the award of the SIT40521 Certificate IV in Kitchen Management. Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements, and qualification level.

Core Units

UNIT CODE	UNIT NAME
SITXFSA008*	Develop and implement a food safety program
SITXHRM008	Roster staff
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
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 recipes
SITHKOP012*	Develop recipes 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
SITXHRM009	Lead and manage people
SITXINV006*	Receive, store and maintain stock
SITXMGT004	Monitor work operations
SITXWHS007	Implement and monitor work health and safety practices
SITHKOP015*	Design and cost menus
SITHCCC031*	Prepare vegetarian and vegan dishes

Elective Units

ELECTIVES
SITXWHS006	Identify hazards, assess and control safety risks
SITHCCC040*	Prepare and serve cheese
SITXCCS015	Enhance customer service experiences
SITHCCC026*	Package prepared foodstuffs
SITHCCC038*	Produce and serve food for buffets
BSBTWK501	Lead diversity and inclusion

Course Fees

The total costs for this course include enrolment, tuition, materials, and resources. Below is the detailed breakdown: | Fee Type | Amount | Notes | | --- | --- | --- | | Enrolment Fee | $250 | Non-refundable | | Course Fees | $24,000 | Covers tuition for the entire course | | Materials Fees | $2,150 | Additional course materials |

Payment Terms & Conditions

• Payment terms are outlined in the Student Handbook.
• A detailed payment plan will be provided in the Letter of Offer and Written Agreement before course acceptance.
• Additional fees and charges may apply as outlined in the agreement.
• Western Sydney College reserves the right to adjust tuition fees and other charges as needed.

Delivery Mode

The delivery mode of this qualification will be 6.5 hours online and 13.5 hours face-to-face blended delivery mode combined with classroom and practical training in a commercial kitchen setting.

Training Arrangements

Classroom training will be held at 55 High Street in Parramatta NSW 2150 and 39 Dixon Street, Sydney, NSW, 2000. Practical training will be held in 39 Dixon Street, Sydney, NSW, 2000.

Assessment Arrangements

All our Units of Competencies (UOC) are assessed through a combination of assessment types. These may include practical demonstrations, role plays, writing reports, group projects, presentations, and written questionnaires, etc.

Course Progress

All International students are required to meet satisfactory course progress to meet their student visa requirements.

Additional Support

Western Sydney College will provide a wide range of learning support options and resources to assist students, such as:

• One-on-one support from our trainers/assessors to assist with their studies.
• Additional classes, tutorial, and workshops
• One-on-one support from the Administration relating to any student concerns, including language, literacy, and numeracy issues.
• Referral to relevant external services.

Credit Transfer

Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook.

Duration

• Duration In Weeks: Up to 78 Weeks
• Duration In Year: Up to 1.5 Year

Course Category

• Kitchen and Hospitality

Next Intakes

• Apr 2026
• May 2026
• Jul 2026

CRICOS CODE

• C