Program Overview

The SIT40521 Certificate IV in Kitchen Management is a 78-week program designed to equip individuals with comprehensive cookery skills for a career as a commercial cook. The course includes 33 units, including core units in food preparation, cooking techniques, and kitchen management, as well as elective units in specialized areas. Students complete practical training and assessment in a commercial kitchen and are required to complete 48 food service periods in a workplace environment. Upon completion, graduates may pursue further studies in hospitality management or seek employment as chefs or chefs de partie.