119317B | SIT40521 Certificate IV in Kitchen Management

SIT40521 - Certificate IV in Kitchen Management

International Students: Certificate IV in Kitchen Management Apply

The SIT40521 Certificate IV in Kitchen Management is designed for chefs and cooks who undertake supervisory or team-leading roles within commercial kitchens. Graduates of this qualification are equipped to work independently or with minimal guidance, applying discretion and problem-solving skills to manage non-routine challenges in a professional kitchen environment.

This qualification is designed for students aspiring to take on supervisory or team-leading roles in commercial kitchens. It equips learners with the skills, knowledge, and confidence to work independently, manage kitchen operations, and make informed decisions in non-routine situations.

Graduates of this qualification can pursue a variety of roles within the hospitality industry, including:

• Head Chef / Sous Chef

• Kitchen Supervisor / Team Leader

• Catering Manager

• Chef de Partie

Potential employment options are in the commercial cookery sector in the roles such as chefs and cooks who have a supervisory or team leading role in the kitchen.

This qualification will be delivered over 52 weeks, including 40 weeks of training and assessment spread over 4 terms of 10 weeks each and 12 weeks of holidays.

UMA College has the following entry requirements:
All students must:
• be at least 18 years of age
• participate in a course entry interview to determine suitability for the course and student needs. The course entry interview will also assess whether students can use digital technologies.
Domestic students must:
• have sufficient language, literacy and numeracy skills as tested through a language, literacy and numeracy assessment. Students will need to achieve ACSF level 3 for reading, writing, numeracy and oral communication to enter the course.
International students must:
• have an IELTS* score of 6.0 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
o educated for 5 years in an English-speaking country; or
o successful completion of an English Placement Test at IELTS level 6.0.
*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 6.0

The SIT40521 Certificate IV in Kitchen Management 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, cafes and coffee shops, or to run a small business in these sectors.

The SIT40521 Certificate IV in Kitchen Management is delivered over 52 weeks.

Students engage in a combination of classroom-based and practical kitchen training, designed to develop both theoretical knowledge and hands-on skills required for supervisory and team-leading roles in commercial kitchens.

Training Load

Face-to-Face Training: 20 hours per week, including sessions at UMA College and the contracted commercial training kitchen.

Self-Directed Study: Approximately 5 hours per week of independent learning.

Work Placement / Service Periods: Completion of 48 service periods (192 hours total) for the unit SITHCCC043 – Work Effectively as a Cook, with each service period averaging 4 hours.

Assessment Methods

Students are assessed through a combination of practical and theoretical techniques aligned with real industry requirements:

Practical Assessments: Demonstration of cookery and kitchen management skills in a commercial training kitchen.

Knowledge Assessments: Written assessments, quizzes, and projects to evaluate understanding of kitchen operations, food safety, and supervisory responsibilities.

Observations: Competency is observed during practical sessions and work placement to ensure students meet professional standards.

Service Period Completion: Structured on-the-job service periods provide hands-on experience in operational kitchens, assessing the student’s ability to perform kitchen tasks under real workplace conditions.

Face-to-Face Assessment Scheduling: Assessment tasks are conducted during the scheduled training weeks as outlined in the course timetable.

This program is delivered in the classroom and in a commercial training kitchen. A work placement is also required.

Students are required to present to class in neat, casual attire suitable for participation in practical activities. Specific clothing requirements for practical placement will be discussed during Day 1 Induction.

Student will require basic stationary and a notebook according to their own study preferences during classroom learning sessions and their own self-paced study. Access to a computer which has an internet connection is recommended to assist students to undertake study and research in response to some assessment tasks.

Students may bring portable electronic devices to classroom sessions such a small laptops or tables if they wish. Students are issued with a prescribed online text book to assist with their study.