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Certificate IV in Kitchen Management

Course Code

• SIT40521
• CRICOS Code: E

Faculty

• Hospitality

Delivery Mode

• Blended (Face to Face + Online)

Duration

• 80 Weeks

Course Description

This qualification reflects the role of chefs and cooks who have a supervisory or team-leading position in the kitchen. They operate independently or with limited guidance from others and utilize discretion to solve non-routine problems. The qualification prepares individuals for employment in establishments such as restaurants, hotels, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors. The skills acquired must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice. At the time of publication, no specific occupational licensing, certification, or legislative requirements apply to this qualification.

Mode of Delivery

This program is delivered and assessed through a combination of classroom-based learning, simulated industry workplace activities, and supervised online study. Learners are expected to complete approximately 10 hours per week of unsupervised study, including reading, research, and revision of previous lessons.

Campuses

• Parramatta
• Perth

Intake Dates

• 26 January 2026
• 20 April 2026
• 13 July 2026
• 5 October 2026

Entry Requirements

• Must be 18 years of age or older at the time of course commencement.
• Prospective students may be required to undertake a Language, Literacy and Numeracy (LLN) and/or a pre-enrolment interview.
• Must have completed Australian Year 11 or equivalent level of schooling or a Certificate III or higher qualification with an Australian institution.
• Must demonstrate an English level of IELTS 6.0 overall with no band less than 5.5 or equivalent. Acceptable alternative English proficiency tests include:
  • IBT 60
  • PTE 50
  • CAE 169
  • OET B
  • General English Advanced or equivalent
  • MOI Certificate
  • Duolingo 95
  • MET
  • LANGUAGECERT Academic
  • CELPIP General
  • Certificate IV or higher qualification with an Australian institution.
• Must have basic digital literacy, including the ability to confidently use the internet and common software applications.
• Must be able to participate in training within a simulated workplace environment, including performing manual handling tasks.

Assessment Outline

To ensure a comprehensive evaluation of student knowledge and skill development, the following assessment methods will be utilized:

• Written Questions or Report: Written assessments to demonstrate understanding of theoretical concepts, procedures, and industry standards.
• Practical Activity or Project: Hands-on activities to simulate real-world tasks and challenges.
• Case Study: Analysis of industry-relevant case studies to apply critical thinking and problem-solving skills.
• Observation: Assessment through direct observation during practical sessions or workplace activities.
• Work Placement: Supervised work placement where performance will be monitored and assessed according to workplace standards.

Award Requirements

To receive the SIT40521 Certificate IV in Kitchen Management, students must successfully complete all units in this course. Those who partially complete the qualification will receive a Statement of Attainment for the units they are deemed competent. Completing work placement is mandatory for the attainment of this qualification.

Career Pathway

This qualification equips students for employment as a commercial cook in various sectors, including restaurants, hotels, clubs, pubs, caf廥, and coffee shops. Possible job titles include "cook".

Essential Information

Recognition of Prior Learning (RPL) / Credit Transfer

Lead College recognizes qualifications issued by other Registered Training Organisations (RTOs) and allows for Credit Transfers. RPL is a process where skills and knowledge gained through work and life experiences can be formally recognized. Conversations regarding RPL occur during the entry process and interview stage.

Unique Student Identifier (USI) Requirement

A Unique Student Identifier (USI) is necessary for all students. From 1 January 2015, all students are required to have a USI for any national recognized training. The USI remains with the student for life and is recorded with any nationally recognized vocational education and training course completed.

Student Support and Orientation

Lead College offers resources for student support during their transition into new environments. Orientation is provided as a culturally appropriate program, and attendance is mandatory prior to commencing classes.

Pathway From Qualification

Upon completion of SIT40521 Certificate IV in Kitchen Management, students may progress to the SIT50422 Diploma of Hospitality Management.

Units of Competency

The SIT40521 Certificate IV in Kitchen Management requires the completion of 33 Units (27 core and 6 electives).

Core Units (27)

• 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

Elective Units (6)

• SITHCCC026 | Package prepared foodstuffs
• SITHKOP009 | Clean kitchen premises and equipment
• SITHCCC040 | Prepare and serve cheese
• SITXWHS006 | Identify hazards, assess and control safety risks
• SITXWHS005 | Participate in safe work practices
• SITHCCC038 | Produce and serve food for buffets

Please note: Electives are subject to change to meet client and industry requirements.