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SIT40521 Certificate IV in Kitchen Management

CRICOS Course Code: 109524M

About Course

The following information describes The Certificate IV in Kitchen Management SIT40521 for International Students that will or currently hold the Student Visa with the Department of Home Affairs”.
This course reflects the role of commercial 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, cafes and coffee shops, or to run a small business in these sectors.
International students enrolled in this qualification will study a duration of 78 weeks including the term and holiday breaks. The breakdown will be as follows:

  • Total Course Duration: 78 weeks
  • Face to Face Tuition: 60 weeks
  • Holiday Breaks in Total: 18 weeks
  • Individual Study, Research, Learning and Assessment Activity Hours: 900 hours

The course duration above incorporates the estimated volume of learning for Certificate IV level as indicated by AQF 2nd edition January 2013 and under the new Standards for RTOs 2015.

Intake Dates

  • Month
    2025
    2026
  • January
    13/01/2025
    12/01/2026
  • February
  • March
  • April
    14/04/2025
    13/04/2026
  • May
  • June
  • July
    14/07/2025
    13/07/2026
  • August
  • September
  • October
    13/10/2025
    12/10/2026
  • November
  • December

Requirements

There is no specified entry requirement for this course as per SIT40521 training package.

Please refer to our VET Course Entry Requirements.

Packaging Rules

Core Unit

  • S.No.
    Code
    Unit Title
  • 1
    Use food preparation equipment
  • 2
    Prepare dishes using basic methods of cookery
  • 3
    Prepare appetisers and salads
  • 4
    Prepare stocks, sauces and soups
  • 5
    Prepare vegetable, fruit, eggs and farinaceous dishes
  • 6
    Prepare vegetarian and vegan dishes
  • 7
    Prepare poultry dishes
  • 8
    Prepare meat dishes
  • 9
    Prepare seafood dishes
  • 10
    Produce cakes, pastries and breads
  • 11
    Prepare food to meet special dietary requirements
  • 12
    Work effectively as a cook
  • 13
    Plan and cost recipes
  • 14
    Develop recipes for special dietary requirements
  • 15
    Plan cooking operations
  • 16
    Design and cost menus
  • 17
    Produce desserts
  • 18
    Manage conflict
  • 19
    Manage finances within a budget
  • 20
    Use hygienic practices for food safety
  • 21
    Participate in safe food handling practices
  • 22
    Develop and implement a food safety program
  • 23
    Roster staff
  • 24
    Lead and manage people
  • 25
    Receive, store and maintain stock
  • 26
    Monitor work operations
  • 27
    Implement and monitor work health and safety practices
  • 28
    Produce and serve food for Buffets
  • 29
    Produce pates and terrines
  • 30
    Plan and implement service for Buffets
  • 31
    Make presentations
  • 32
    Lead diversity and inclusion
  • 33
    Manage business risk

Assessment Methods

  • LEARNING & ASSESSMENT MATRIX
    Learning
    Assessment Methods
  • Code
    Unit Title
    Face to Face Classroom delivery
    Knowledge Questions
    Observations
    Projects
  • SITXWHS002
    Identify hazards, assess and control safety risks
  • SITXWHS003
    Implement and monitor work health and safety practices
  • BSBSUS401
    Implement and monitor environmentally sustainable work practices
  • SITHIND002
    Source and use information on the hospitality industry
  • SITXFSA001
    Use hygienic practices for food safety
  • SITXFSA002
    Participate in safe food handling practices
  • SITXCCS007
    Enhance the customer service experiences
  • BSBDIV501
    Manage diversity in the workplace
  • SITHKOP004
    Develop menus for special dietary requirements
  • SITXFIN003
    Manage finances within a budget
  • SITHKOP002
    Plan and cost basic menus
  • SITXINV001
    Receive and store stock
  • SITXINV003
    Purchase goods
  • SITXINV004
    Control stock
  • SITHCCC001
    Use food preparation equipment
  • SITHCCC005
    Prepare dishes using basic methods of cookery
  • SITHCCC006
    Prepare appetisers and salads
  • SITHCCC007
    Prepare stocks, sauces and soups
  • SITHCCC008
    Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC012
    Prepare poultry dishes
  • SITHCCC013
    Prepare seafood dishes
  • SITHCCC014
    Prepare meat dishes
  • SITHCCC018
    Prepare food to meet special dietary requirements
  • SITHCCC019
    Produce cakes, pastries and breads
  • SITHPAT006
    Produce desserts
  • SITXINV002
    Maintain the quality of perishable items
  • SITHKOP005
    Coordinate cooking operations
  • SITXMGT001
    Monitor work operations
  • SITHCCC020
    Work effectively as a cook
  • SITXHRM002
    Roster staff
  • SITXHRM001
    Coach others in job skills
  • SITXHRM003
    Lead and manage people
  • SITXCOM005
    Manage conflict

Content1

Career Opportunities

  • Chef
  • Chef de partie

 

Delivery Location

Sydney (Located 10 minutes from Central Station by public transport)
Level 4, 14 Railway Parade, Burwood NSW 2134.

 

Course Credits

Please refer to our Course Credit Policies and Procedures click here.

 

 

Content2

Study Pathway

Students may further continue their study in SIT50422 Diploma of Hospitality Management.

 

Award

  • Student are required to seek their own work component for the SIT40516 Certificate IV in Commercial Cookery in order to satisfy the completion requirement. A successful completion of all the thirty-three (33) units of competency are required in order to be awarded an AQF certification.
  • Partial completions will be awarded with a Statement of Attainment.
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