SIT40521 Certificate IV in Kitchen Management

Award Course
Cricos Code 109644C


This qualification 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.


Diploma of Hospitality, Advanced Diploma of Hospitality.

Information for International Students

Students must be at least 18 years old when they commence studies. This course may incorporate practical instruction in a training workshop. Work-based training in industry is not included. Please contact us for more information on course fees and duration.

* Duration of a course includes periods for orientation and enrolment, teaching, assessment, structured learning support, study breaks and public holidays.
* Fees are subject to change.

Units & Assessment
Core Units
Code Unit Name Hours Material
SITHCCC023 Use food preparation equipment 25 $90.00
SITHCCC027 Prepare dishes using basic methods of cookery 45 $135.00
SITHCCC028 Prepare appetisers and salads 25 $105.00
SITHCCC029 Prepare stocks, sauces and soups 35 $130.00
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 50 $130.00
SITHCCC031 Prepare vegetarian and vegan dishes 40 $130.00
SITHCCC035 Prepare poultry dishes 35 $140.00
SITHCCC036 Prepare meat dishes 55 $200.00
SITHCCC037 Prepare seafood dishes 35 $180.00
SITHCCC041 Produce cakes, pastries and breads 55 $140.00
SITHCCC042 Prepare food to meet special dietary requirements 75 $155.00
SITHCCC043 Work effectively as a cook 100 $120.00
SITHKOP010 Plan and cost recipes 40 $50.00
SITHKOP012 Develop recipes for special dietary requirements 25 $50.00
SITHKOP013 Plan cooking operations 100 $50.00
SITHKOP015 Design and cost menus 30 $50.00
SITHPAT016 Produce desserts 100 $200.00
SITXCOM010 Manage conflict 20 $35.00
SITXFIN009 Manage finances within a budget 30 $35.00
SITXFSA005 Use hygienic practices for food safety 15 $20.00
SITXFSA006 Participate in safe food handling practices 40 $40.00
SITXFSA008 Develop and implement a food safety program 50 $35.00
SITXHRM008 Roster staff 30 $35.00
SITXHRM009 Lead and manage people 60 $35.00
SITXINV006 Receive, store and maintain stock 20 $35.00
SITXMGT004 Monitor work operations 20 $35.00
SITXWHS007 Implement and monitor work health and safety practices 30 $35.00
Elective Units
Code Unit Name Hours Material
HLTAID011 Provide First Aid 18 $30.00
SITHCCC038 Produce and serve food for buffets 25 $140.00
SITHCCC039 Produce pates and terrines 30 $140.00
SITHCCC040 Prepare and serve cheese 20 $140.00
SITHKOP009 Clean kitchen premises and equipment 13 $30.00
SITHPAT014 Produce yeast-based bakery products 42 $140.00
SITXCCS014 Provide service to customers 25 $30.00
SITXCCS015 Enhance customer service experiences 40 $0.00
SITXFIN010 Prepare and monitor budgets 30 $0.00
SITXGLC002 Identify and manage legal risks and comply with law 80 $0.00
SITXHRM007 Coach others in job skills 20 $35.00
SITXWHS005 Participate in safe work practices 12 $30.00
Your particular units of study will be determined from the core and elective units required for this qualification.

RPL is a formal assessment process that recognises relevant skills and knowledge you have already gained through previous training, work and life experiences. Contact the Institute today to discuss your options for RPL.