This qualification 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 latest release of the qualification and packaging rules can be found here.
Course Duration: 78 weeks**
Tuition Fee: AUD $16,500
Non-Tuition Fee: AUD $1,850*
Enrolment Fees: AUD $250
* Non-Tuition fee includes the following resources:
** A graduate of SIT30821 Certificate III in Commercial Cookery (or a superseded version) will earn credits for the equivalent units studied. The study period for SIT40521 Certificate IV in Kitchen Management will be determined by the number of units they will qualify for credit for.
Mode of Delivery
Face-to-face onsite classes as the following schedule:
2023 Intake Dates
2024 Intake Dates
09 January 2023
15 January 2024
10 April 2023
08 April 2024
03 July 2023
01 July 2024
25 September 2023
23 September 2024
Course Admission Requirements
English Language Requirement (for international students only):
In instances where the Department of Home Affairs (DHA) requires evidence of English language proficiency for student visa application, you will need to provide proof that you satisfy one of the following English language requirements:
Assessments may include written questions, demonstration of tasks/techniques, group activities, in class activities, role play, presentation, work based project, research projects, and workplace observations/evidences.
For the SIT40521 Certificate IV in Kitchen Management award, students must complete all units successfully. A Statement of Attainment will be issued to learners who partially complete the qualification.
A 200 hours has been allocated for vocational placement.
This qualification requires student to complete at least 48 complete service periods in a commercial kitchen.
Pathway from Qualification
Students who complete SIT40521 Certificate IV in Kitchen Management may progress to SIT50422 Diploma of Hospitality Management.
Job roles and titles vary across different industry sectors. This qualification enables the student to seek employment in the following possible job roles:
Unit of Competency
The following units are included in this course and all are required for the award of the qualification. Students who only complete some units will be awarded with a Statement of Attainment for units successfully completed.
Implement and monitor work health and safety practices
Use hygienic practices for food safety
Use food preparation equipment
Receive, store and maintain stock
Participate in safe food handling practices
Prepare dishes using basic methods of cookery
Plan and cost recipes
Design and cost menus
Prepare appetisers and salads
Develop and implement a food safety program
Plan cooking operations
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Develop recipes for special dietary requirements
Prepare food to meet special dietary
Prepare poultry dishes
Prepare meat dishes
Prepare seafood dishes
Produce cakes, pastries and breads
Monitor work operations
Prepare vegetarian and vegan dishes
Manage finances within a budget
Lead and manage people
Work effectively as a cook
Package prepared foodstuffs
Plan catering for events or functions
Prepare and serve cheese
Prepare and present sandwiches
Source and present information
Interact with customers
* These are prerequisite units.
Please note: electives may vary by state and are subject to change to meet client and industry requirements.