SIT40521 Certificate IV in Kitchen Management

Qualification Description

The SIT40521 Certificate IV in Kitchen Management is a nationally recognised qualification that reflects the role of chefs and cooks who have a supervisory or team-leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops or to run a small business in these sectors.

Units of Competency

The SIT40521 Certificate IV in Kitchen Management comprises 33 units: 27 core units and 6 elective units.

Core Units:

• 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, egg, 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

Award Upon Completion

Students who achieve competency in all 33 units will be awarded the nationally recognised SIT40521 Certificate IV in Kitchen Management.
Students completing fewer than 33 units will receive a Statement of Attainment specifying the units completed.

Previous Recognitions

We offer Credit Transfer (CT) to students who provide documentation evidencing the completion of unit(s) of competency through prior formal study.
Candidates with prior experience can be assessed based on Recognition of Prior Learning (RPL).

• No charge applies for Credit Transfer (CT).
• Fees apply for assessing unit(s) of competency based on Recognition of Prior Learning (RPL).

Enrolment Pre-Requisites

There are no formal entry requirements for this qualification as per the training package. However, successful completion of SIT30821 Certificate III in Commercial Cookery or equivalent is recommended.
Relevant work experience will be considered for Recognition of Prior Learning (RPL) assessments.

Training Package Requirements

There are no specific entry requirements for this qualification as per the training package.

Licensing Requirements

No licensing, legislative, or certification requirements apply to this qualification.

Recommended Entry Pathway

It is recommended that students planning to enrol in the SIT40521 Certificate IV in Kitchen Management have:

• Completion of SIT30821 Certificate III in Commercial Cookery or equivalent
• Experience working in a commercial kitchen environment
• Basic literacy and numeracy skills
• Physical ability to handle kitchen equipment and work in a fast-paced environment

However, students without the aforementioned qualifications and/or experience are also eligible to enrol.

Course Details

• Course Duration: 52 weeks full-time study (including term breaks). Equivalent part-time study options may be available.
• Study Commitment: 20 hours per week, including attendance/participation and directed study. Additional hours of self-directed study may be required.
• Assessment Types: All vocational courses are assessed through a combination of assessment types, including:
  • Practical demonstrations
  • Written assignments
  • Projects
  • Portfolios
  • Workplace assessments
• Attendance: An individual training plan will be provided upon enrolment, outlining the recommended study timetable and detailing units and assessments.

Delivery & Assessment

The qualification is delivered through a blended learning model, combining face-to-face and online learning.

• Face-to-face learning is conducted in commercial kitchen facilities.
• Electronic copies of all relevant course materials and assessments will be provided to enrolled students.
• The primary method of submission for completed assessments will be via the training provider’s learning management system or email.

Course Outcomes

Further Study

Completion of the SIT40521 Certificate IV in Kitchen Management provides a pathway towards higher qualifications, such as:

• SIT50422 Diploma of Hospitality Management

Industry Demand

The hospitality sector is a growing industry, with skilled chefs and kitchen managers in high demand across restaurants, cafés, hotels, and catering businesses. This qualification provides the foundation to build a successful career in kitchen management.

Career Opportunities

Graduates may pursue careers in roles such as:

• Chef
• Kitchen Manager
• Sous Chef
• Chef de Partie
• Catering Manager

Intake Information

Please enquire here, and our administration team will contact you regarding available intakes.