Certificate IV in Kitchen Management
Course Overview
SIT40521 Certificate IV in Kitchen Management is a nationally recognised qualification in Australia under the Australian Qualifications Framework (AQF). It is designed to provide individuals with the skills and knowledge required to manage kitchen operations within the hospitality industry, particularly in commercial kitchens.
The qualification aims to equip students with a range of competencies necessary for effectively managing and supervising kitchen operations, ensuring compliance with food safety standards, implementing cost-effective measures, and leading a team of kitchen staff.
- 80 Weeks / Onsite
- Brisbane Campus
Delivery Mode:
Face-to-face delivery (3 days a week)
Course Duration: 80 Weeks (includes 7 weeks term break)
Compulsory Vocational Placement required
Career Opportunities:
Sous Chef
Kitchen Manager
Catering Manager
Food & Beverage Manager
Restaurant Manager
Pathways to Further Studies:
Completion of the Certificate IV in Kitchen Management can serve as a solid foundation for further education or specialisation within the hospitality and culinary fields. Pursuing additional qualifications, such as an Advanced Diploma or Bachelor’s degree in hospitality management or culinary arts, could further enhance career prospects and open doors to higher-level managerial roles or entrepreneurship opportunities.
Entry Requirements:
Minimum 18 years of age, with Year 10 equivalent.
English levels at minimum IELTS 6 or equivalent.
*some units of competency (UoC) within this package hold pre-requisites that will need to be completed prior to completing that UoC.
Assessment Methodology:
Written tasks, examination, observation (real and/or simulated environments), vocational placement.
Certificate IV in Kitchen Management – Units of Competency
SITXFSA005 – Use hygienic practices for food safety
Core | No elective group | No pre-requisiteSITHCCC027 – Prepare dishes using basic methods of cookery
Core | No elective group | Pre-requisite: SITXFSA005SITXHRM008 – Roster staff
Core | No elective group | No pre-requisiteSITXHRM009 – Lead and manage people
Core | No elective group | No pre-requisiteSITXINV006 – Receive, store and maintain stock
Core | No elective group | Pre-requisite: SITXFSA005SITXMGT004 – Monitor work operations
Core | No elective group | No pre-requisiteSITXWHS007 – Implement and monitor work health and safety practices
Core | No elective group | No pre-requisiteSITHCCC023 – Use food preparation equipment
Core | No elective group | Pre-requisite: SITXFSA005SITHCCC028 – Prepare appetisers and salads
Core | No elective group | Pre-requisite: SITXFSA005SITHCCC029 – Prepare stocks, sauces and soups
Core | No elective group | Pre-requisite: SITXFSA005SITHCCC031 – Prepare vegetarian and vegan dishes
Core | No elective group | Pre-requisite: SITXFSA005, SITHCCC027SITHCCC042 – Prepare food to meet special dietary requirements
Core | No elective group | Pre-requisite: SITXFSA005, SITHCCC027SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes
Core | No elective group | Pre-requisite: SITXFSA005, SITHCCC027SITHCCC035 – Prepare poultry dishes
Core | No elective group | Pre-requisite: SITXFSA005, SITHCCC027SITHCCC036 – Prepare meat dishes
Core | No elective group | Pre-requisite: SITXFSA005, SITHCCC027SITHCCC037 – Prepare seafood dishes
Core | No elective group | Pre-requisite: SITXFSA005, SITHCCC027SITHCCC041 – Produce cakes, pastries and breads
Core | No elective group | Pre-requisite: SITXFSA005SITHCCC043 – Work effectively as a cook
Core | No elective group | Pre-requisite: SITXFSA005, SITHCCC027SITHKOP010 – Plan and cost recipes
Core | No elective group | No pre-requisiteSITHKOP012 – Develop recipes for special dietary requirements
Core | No elective group | No pre-requisiteSITHKOP013 – Plan cooking operations
Core | No elective group | No pre-requisiteSITHKOP015 – Design and cost menus
Core | No elective group | No pre-requisiteSITHPAT016 – Produce desserts
Core | No elective group | Pre-requisite: SITXFSA005SITXCOM010 – Manage conflict
Core | No elective group | No pre-requisiteSITXFIN009 – Manage finances within a budget
Core | No elective group | No pre-requisiteSITXFSA006 – Participate in safe food handling practices
Core | No elective group | No pre-requisiteSITXFSA008 – Develop and implement a food safety program
Core | No elective group | No pre-requisiteSITHKOP014 – Plan catering for events and functions
Elective | Group A | No pre-requisiteSITHCCC038 – Produce and serve food for buffets
Elective | Group A | No specific pre-requisite listed, but often requires food preparation competenceSITHCCC040 – Prepare and serve cheese
Elective | Group A | Pre-requisite: SITXFSA005SITXCCS014 – Provide service to customers
Elective | Group E | No pre-requisiteSITXINV007 – Purchase goods
Elective | Group E | No pre-requisiteBSBTWK501 – Lead diversity and inclusion
Elective | Group E | No pre-requisite
To satisfy the qualification requirements, work placement of 192 hours must be successfully completed, and a logbook must be maintained. The work placement will be unpaid and the daily working hours (service periods) may be negotiated. All students are required to maintain a logbook to record their worked hours.
For the unit SITHCCC043 Work effectively as a cook, students must complete a minimum of 48 complete service periods (shifts) of 4 hours each (or otherwise as defined) in a hospitality workplace undertaking work tasks relevant to the unit content.
You will be assisted in securing your vocational placement in a hospitality establishment and be mentored by a qualified experienced Team Leader. Student who are already working in the commercial kitchen are encouraged to use their existing workplace to complete these service periods providing it meets the requirement’s necessary to conduct the assessments. Students who are not already working may nominate a workplace.
During vocational placement you will put into action everything you have learnt throughout your course.
The Certificate IV in Kitchen Management (SIT40521) will prepare you to become qualified as a cook or hospitality professional and will provide you with the skills, knowledge and understanding required for this demanding but rewarding career. Career outcomes include:
⦁ Sous Chef
⦁ Kitchen Manager
⦁ Catering Manager
⦁ Food and Beverage Manager
⦁ Restaurant Manager
⦁ Hotel Kitchen Supervisor
⦁ Banquet Manager
⦁ Executive Chef (with further experience / education)
Your allocated trainer and assessor will formally assess your skills, knowledge and understanding. Assessment is competency based, this means you will be required to show / demonstrate the required competencies for the units of competency you are studying.
In order to ensure that your assessment is valid, reliable, flexible and fair, our trainers will conduct assessment as per the assessment conditions for each unit of competency you are studying.
Assessments have the following sections Activities, Questioning, Project, and Observation which span across these different tasks. Some of the assessment tasks are ‘stand-alone’ or they may be a combination of these methods of assessment.
There may be:
⦁ Written Tasks: Written assessments include case studies, question-answer type tasks, written reports and assignments, including reflective evaluations, self-evaluations, project work, demonstrations and class presentations.
⦁ Observation: Your trainer will observe your performance of tasks in real or simulated workplace environments. This includes participation in role-plays, group discussions and demonstrations of practical skills and knowledge. Students on vocational placement will be observed by a qualified professional.
⦁ Vocational Placement: Vocational placement provides the opportunity to observe professionals in your vocation, gain skills specific to your vocation, engage and interact with your community, and most importantly, to apply what you have learnt in the classroom to the ‘real-world’ vocational environment. You will be mentored and supported by an industry professional and have a valuable opportunity to learn in a structured workplace environment. Your teacher as well as the industry professional will both observe your ability to apply the skills, knowledge and attitudes required in workplace situations and environments.
⦁ Examination: This includes written or spoken ‘question-answer’ type tasks in an examination.
⦁ RPL: You may already have the skills and knowledge. For more information about Recognition of Prior Learning Student Information, please discuss with one our team.
Mixed / Blended
The formal learning takes place through a structured program of instruction through face-to-face delivery with your trainer at our campus.
You will be able to learn from your trainer and classmates as you study together through a combination of formal classroom based learning and independent study / research.
– Further support is provided at the weekly Class Tutorial Support sessions with your teacher.
– Face-to-face classroom delivery (20 hours of scheduled contact per week) and Placement. This includes real world experience through vocational placement for students enrolled Hospitality qualifications.
How to Apply?
- You Apply
Tell us a little about yourself and we’ll help with the rest. Our convenient online application tool only takes 10 minutes to complete.
- We Connect
After you submit your application, an admissions representative will contact you and will help you to complete the process.
- You Get Ready
Once you’ve completed your application and connected with an admissions representative, you’re ready to create your schedule.