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Certificate IV in Kitchen Management Cert IV SIT40521 2025

Study Level Cert IV

Course Code SIT40521

Study Method Class

Assessment Assignments

Start Date July 2025, July 2026

Entry Requirement Grade 12

Duration 78 weeks

Price $22240

Discount 3%

Discounted Price $21572.8

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
SITHCCC027 Prepare dishes using basic methods of cookery Core
SITXWHS007 Implement and monitor work health and safety practices Core
SITXMGT004 Monitor work operations Core
SITXINV006 Receive, store and maintain stock Core
SITXHRM009 Lead and manage people Core
SITXHRM008 Roster staff Core
SITXFSA008 Develop and implement a food safety program Core
SITXFSA006 Participate in safe food handling practices Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFIN009 Manage finances within a budget Core
SITXCOM010 Manage conflict Core
SITHPAT016 Produce desserts Core
SITHKOP015 Design and cost menus Core
SITHKOP013 Plan cooking operations Core
SITHKOP010 Plan and cost recipes Core
SITHKOP012 Develop recipes for special dietary requirements Core
SITHCCC023 Use food preparation equipment Core
SITHCCC028 Prepare appetisers and salads Core
SITHCCC029 Prepare stocks, sauces and soups Core
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC031 Prepare vegetarian and vegan dishes Core
SITHCCC035 Prepare poultry dishes Core
SITHCCC036 Prepare meat dishes Core
SITHCCC037 Prepare seafood dishes Core
SITHCCC041 Produce cakes, pastries and breads Core
SITHCCC042 Prepare food to meet special dietary requirements Core
SITHCCC043 Work effectively as a cook Core
SITHKOP009 Clean kitchen premises and equipment Elective
SITXCOM007 Show social and cultural sensitivity Elective
BSBSUS211 Participate in sustainable work practices Elective
HLTAID011 Provide first aid Elective
SIRXOSM003 Use social media and online tools Elective
SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms Elective
BSBTWK501 Lead diversity and inclusion Elective
SITXCCS014 Provide service to customers Elective
SITHCCC038 Produce and serve food for buffets Elective
SITXFIN008 Interpret financial information Elective
SITXHRM010 Recruit select and induct staff Elective
SITHCCC026 Package prepared foodstuffs Elective
SITHCCC044 Prepare specialised food items Elective
SITHCCC040 Prepare and serve cheese Elective