SIT40521 Certificate IV in Kitchen Management
Certificate IV in Kitchen Management with a prerequisite of a Certificate III in Commercial Cookery through an apprenticeship pathway, can provide aspiring kitchen managers with the necessary skills and knowledge to excel in their careers.
This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. Studying in 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.
Course Dates
Course Content
Delivery Methods
Course Duration
Course Fees
Funding Eligibility
Entry Requirements
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
SITXFSA008 Develop and implement a food safety program
SITXFSA006 Participate in safe food handling practices
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
SITHXCCS015 Enhance customer service experience
BSBTWK501 Lead diversity and inclusion
SITHCCC026 Package prepared foodstuffs
SITHCCC032 Produce cook-chill and cook-freeze foods
SITHCCC033 Re-thermalise chilled and frozen foods
SITXHRM010 Recruit, select and induct staff
This course is delivered in a blended mode including face-to-face, virtual, online and workplace. Students will be expected to partake in Cookery Workshops in a commercial kitchen.
Regular attendance is a condition of funding.
RPL is available for this course.
Frequency: Fortnightly workshops
Platform: Split between Microsoft Teams and Face-to-face in the workplace or training facility.
The fee is $1200 annually.
♦ Persons aged 15—24 years at the time of enrolment (excluding students enrolled at school)
♦ ♦ Persons and dependents of persons in receipt of services from one of the following Commonwealth support or employment services programs:
– Jobactive
– Online Employment Services
– ParentsNext
♦ Persons and dependents of persons receiving the Youth Allowance, AUSTUDY or ABSTUDY
♦ Persons and dependents of persons holding:
– a pensioner concession card or Health Care Card; or
– a Repatriation Health Benefits Card issued by the Department of Veterans’ Affairs
♦ Dependents of persons who are inmates of a custodial institution