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Certificate IV in Kitchen Management Cert IV SIT40521 2025

Study Level Cert IV

Course Code SIT40521

Study Method Class

Assessment Practical, Assignments

Start Date October 2025, November 2025, December 2025, January 2026, February 2026, April 2026, May 2026

Entry Requirement Grade 12

Duration 90 weeks

Price $22750

Discount 10%

Discounted Price $20475

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
SITXFSA006 Participate in safe food handling practices Core
SITHCCC043 Work effectively as a cook Core
SITHKOP013 Plan cooking operations Core
SITXFSA008 Develop and implement a food safety program Core
SITXWHS007 Implement and monitor work health and safety practices Core
SITXHRM008 Roster staff Core
SITXMGT004 Monitor work operations Core
SITXHRM009 Lead and manage people Core
SITXCOM010 Manage conflict Core
SITHKOP012 Develop recipes for special dietary requirements Core
SITHKOP015 Design and cost menus Core
SITHKOP010 Plan and cost recipes Core
SITHCCC037 Prepare seafood dishes Core
SITHCCC036 Prepare meat dishes Core
SITHCCC042 Prepare food to meet special dietary requirements Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFIN009 Manage finances within a budget Core
SITXINV006 Receive store and maintain stock Core
SITHCCC027 Prepare dishes using basic methods of cookery Core
SITHCCC023 Use food preparation equipment Core
SITHCCC029 Prepare stocks, sauces and soups Core
SITHCCC028 Prepare appetisers and salads Core
SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes Core
SITHCCC031 Prepare vegetarian and vegan dishes Core
SITHCCC041 Produce cakes, pastries and bread Core
SITHPAT016 Produce desserts Core
SITHCCC035 Prepare poultry dishes Core
BSBTEC201 Use business software applications Elective
SITHCCC026 Package prepared foodstuffs Elective
SITHCCC039 Produce pates and terrines Elective
SITHCCC040 Prepare and serve cheese Elective
SITXWHS006 Identify hazards, assess and control safety risks Elective
SITXCCS014 Provide service to customers Elective