119317B | SIT40521 Certificate IV in Kitchen Management

Course
SIT40521 – Certificate IV in Kitchen Management

Training Plan
Certificate IV in Kitchen Management | Apply

Description
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 work independently or with minimal guidance, applying discretion, judgement, and problem-solving skills to manage non-routine challenges in a professional kitchen environment.

Purpose
This qualification is designed for individuals aspiring to move into supervisory or leadership roles within commercial kitchens. It equips students with the skills, knowledge, and confidence to manage kitchen operations, lead teams, and make informed decisions in non-routine situations while maintaining industry standards and compliance.

Career Pathways
Graduates may pursue roles including:
• Head Chef
• Sous Chef
• Kitchen Supervisor / Team Leader
• Chef de Partie
• Catering Manager

Employment opportunities exist across restaurants, hotels, cafés, pubs, clubs, and catering operations, including supervisory and team-leading roles within the commercial cookery sector.

Duration
52 weeks total, including:
• 40 weeks of training and assessment
• 4 terms of 10 weeks each
• 12 weeks of holidays

Delivery Mode
• Face-to-face classroom training
• Commercial training kitchen sessions
• Mandatory work placement

Training Load
• Face-to-Face Training: 20 hours per week (The Culinary School Commercial Training Kitchen)
• Self-Directed Study: Approximately 5 hours per week

Work Placement / Service Periods
• 48 service periods (192 hours total)
• Delivered through unit SITHCCC043 – Work Effectively as a Cook
• Each service period averages 4 hours

Entry Requirements

All Students Must:
• Be at least 18 years of age
• Participate in a course entry interview to assess suitability, learning needs, and digital literacy

Domestic Students Must:
• Demonstrate sufficient Language, Literacy, and Numeracy (LLN) skills
• Achieve ACSF Level 3 in reading, writing, numeracy, and oral communication

International Students Must:
• Hold an IELTS score of 6.0 (results no more than 2 years old), or
• Provide documented evidence of:
– 5 years of education in an English-speaking country, or
– Successful completion of an English Placement Test at IELTS 6.0

Note: Equivalent English language tests such as PTE or TOEFL may be accepted.

Assessment Requirements
The SIT40521 Certificate IV in Kitchen Management is delivered over 52 weeks and includes a combination of classroom-based learning and practical kitchen training. Assessment methods are designed to reflect real industry practices and ensure graduates are workplace ready for supervisory and leadership roles.

Assessment Methods

• Practical Assessments – Demonstration of cookery and kitchen management skills in a commercial training kitchen
• Knowledge Assessments – Written assessments, quizzes, and projects assessing kitchen operations, food safety, and leadership responsibilities
• Observations – Competency observed during practical training and work placement
• Service Period Completion – Structured on-the-job service periods assessing performance in real workplace conditions
• Face-to-Face Assessment Scheduling – Assessments conducted during scheduled training weeks as outlined in the course timetable

Materials or Equipment Required
• Neat, casual attire suitable for practical activities
• Specific kitchen attire requirements discussed during Day 1 Induction
• Basic stationery and notebook
• Access to a computer with internet connection recommended
• Optional portable devices such as laptops or tablets

Students are issued with a prescribed online textbook to support their studies.

Fees & Payment Information
All amounts are in Australian dollars (AUD)

Qualification Requirements
The SIT40521 Certificate IV in Kitchen Management reflects the role of chefs and cooks in supervisory or team-leading positions. Graduates operate independently or with limited guidance, using discretion and judgement to solve non-routine problems and manage kitchen operations effectively.

This qualification provides pathways to employment in restaurants, hotels, cafés, pubs, clubs, catering businesses, or to operate a small hospitality business.

Units of Competency

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, 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
• 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

Elective Units
• BSBSUS211 – Participate in sustainable work practices
• SITHCCC026 – Package prepared foodstuffs
• SITHCCC039 – Produce pâtés and terrines
• SITHCCC040 – Prepare and serve cheese
• SITXCCS015 – Enhance customer service experiences
• SITXCOM007 – Show social and cultural sensitivity