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


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