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Certificate IV in Kitchen Management Cert IV SIT40521 2025

Study Level Cert IV

Course Code SIT40521

Study Method Mixed

Assessment Practical, Assignments

Start Date July 2025, October 2025, January 2026, April 2026

Entry Requirement Grade 12

Duration 78 weeks

Price $16500

Discount 15%

Discounted Price $14025

About the Course

Assessment is based on competency, that is the ability to perform specific skills and is done through a combination of observation, discussion, written assignments, tests, examinations, and/or practical application and work-related projects.

Entry Requirements

The following are the Admission requirements:

  • Must be 18 years of age or older at the time of course commencement
  • Some prospective students may be asked to undertake an LLN assessment or enrolment interview prior to acceptance.
  • Must have completed Australian Year 12 or equivalent level of schooling or a Certificate IV or higher qualification with an Australian institution
  • Must demonstrate English level of IELTS 6.0 overall with no band less than 5.5 or equivalent, such as:
    • IBT 60
    • PTE 50
    • CAE 169
    • OET C
    • Duolingo 95
    • General English Advanced*
    • MOI Certificate
    • Certificate III or higher qualification with an Australian institution.

*General English Upper Intermediate is generally considered to be between 5-5.5 IELTS.

Course Units

Code Course Unit Description Type
SITHCCC021 Prepare specialised food items Core
SITHFAB005 Prepare and serve espresso coffee Core
SITHFAB003 Operate a bar Core
SITHFAB002 Provide responsible service of alcohol Core
HLTAID011 Provide first aid Core
SITXFIN002 Interpret financial information Core
BSBFIA401 Prepare financial reports Core
BSBITU306 Design and produce business documents Core
BSBITU301 Create and use databases Core
BSBITU202 Create and use spreadsheets Core
SITHCCC022 Prepare portion-controlled meat cuts Core
SITHFAB007 Serve food and beverage Core
SITHCCC017 Handle and serve cheese Core
SITHCCC016 Produce pates and terrines Core
SITHCCC015 Produce and serve food for buffets Core
SITHCCC010 Re-thermalise chilled and frozen foods Core
SITHCCC009 Produce cook-chill and cook-freeze foods Core
SITHCCC004 Package prepared foodstuffs Core
SITXCCS007 Enhance customer service experiences Core
SITXCCS006 Provide service to customers Core
CHCAGE001 Facilitate the empowerment of older people Core
SITHASC019 Prepare Indian pickles and chutneys Core
SITXINV004 Control stock Core
SITHIND002 Source and use information on the hospitality industry Core
SITXWHS002 Identify hazards, assess and control safety risks Core
SITHPAT010 Design and produce sweet buffet showpieces Core
SITHPAT009 Model sugar-based decorations Core
SITHPAT008 Produce chocolate confectionery Core
SITHPAT007 Prepare and model marzipan Core
SITHPAT005 Produce petits fours Core
SITHPAT002 Produce gateaux, torten and cakes Core
SITHKOP006 Plan catering for events or functions Core
SITHKOP003 Plan and display buffets Core
SITHASC018 Prepare Indian sweetmeats Core
SITXINV003 Purchase goods Core
SITXINV001 Receive and store stock Core
TAEDEL404A Mentor in the workplace Core
TAEDEL301A Provide work skill instruction Core
TAEASS301B Contribute to assessment Core
SITXHRM002 Roster staff Core
SITXFSA004 Develop and implement a food safety program Core
SITXFSA003 Transport and store food Core
SITHFAB014 Provide table service of food and beverage Core
SITHCCC018 Prepare food to meet special dietary requirements Core
SITXFSA002 Participate in safe food handling practices Core
SITXFSA001 Use hygienic practices for food safety Core
SITXFIN003 Manage finances within a budget Core
SITXCOM005 Manage conflict Core
SITHPAT006 Produce desserts Core
SITHKOP005 Coordinate cooking operations Core
SITHKOP004 Develop menus for special dietary requirements Core
SITHKOP002 Plan and cost basic menus Core
SITHCCC020 Work effectively as a cook Core
SITHCCC019 Produce cakes, pastries and breads Core
SITXHRM001 Coach others in job skills Core
SITHCCC014 Prepare meat dishes Core
SITHCCC013 Prepare seafood dishes Core
SITHCCC012 Prepare poultry dishes Core
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Core
SITHCCC007 Prepare stocks, sauces and soups Core
SITHCCC006 Prepare appetisers and salads Core
SITHCCC005 Prepare dishes using basic methods of cookery Core
SITHCCC001 Use food preparation equipment Core
BSBSUS401 Implement and monitor environmentally sustainable work practices Core
SITHASC007 Prepare curry pastes and powders Core
SITHASC017 Prepare Indian breads Core
SITHASC016 Prepare tandoori dishes Core
SITHASC015 Prepare Chinese roast meat and poultry dishes Core
SITHASC014 Prepare dim sum Core
SITHASC013 Produce Japanese desserts Core
SITHASC012 Prepare sushi Core
SITHASC011 Prepare sashimi Core
SITHASC010 Prepare Japanese cooked dishes Core
SITHASC009 Prepare Asian desserts Core
SITHASC008 Prepare Asian cooked dishes Core
BSBDIV501 Manage diversity in the workplace Core
SITHASC006 Prepare Asian rice and noodles Core
SITHASC005 Prepare Asian salads Core
SITHASC004 Prepare Asian sauces, dips and accompaniments Core
SITHASC003 Prepare Asian stocks and soups Core
SITHASC002 Prepare Asian appetisers and snacks Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITXMGT001 Monitor work operations Core
SITXINV002 Maintain the quality of perishable items Core
SITXHRM003 Lead and manage people Core

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