SIT40521 Certificate IV in Kitchen Management
About the Course
CRICOS Course Code: 110640H
VET National Code: SIT40521
Online Duration: 52 weeks
Face to Face Delivery International Students: 78 weeks
Location: Adelaide campus OR Online
This qualification reflects the role of commercial 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.
This qualification reflects the role of commercial 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.
To complete this qualification students must complete all 33 units listed below.
33 units of competency comprises of:
27 core units
6 elective units
Unit Code (Core)
Unit Title
SITHCCC023
Use food preparation equipment
SITHCCC027
Prepare dishes using basic methods of cookery
SITHCCC028
Prepare appetisers and salads
SITHCCC029
Prepare stocks, sauces and soups
SITHCCC030
Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC031
Prepare vegetarian and vegan dishes
SITHCCC035
Prepare poultry dishes
SITHCCC036
Prepare meat dishes
SITHCCC037
Prepare seafood dishes
SITHCCC041
Produce cakes, pastries and breads
SITHCCC042
Prepare food to meet special dietary requirements
SITHCCC043
Work effectively as a cook
SITHKOP010
Plan and cost recipes
SITHKOP012
Develop recipes for special dietary requirements
SITHKOP013
Plan cooking operations
SITHKOP015
Design and cost menus
SITHPAT016
Produce desserts
SITXCOM010
Manage conflict
SITXFIN009
Manage finances within a budget
SITXFSA005
Use hygienic practices for food safety
SITXFSA006
Participate in safe food handling practices
SITXFSA008
Develop and implement a food safety program
SITXHRM008
Roster staff
SITXHRM009
Lead and manage people
SITXINV006
Receive, store and maintain stock
SITXMGT004
Monitor work operations
SITXWHS007
Implement and monitor work health and safety practices
Unit Code (Electives)
Unit Title
SITHCCC026
Package prepared foodstuffs
SITHCCC038
Produce and serve food for buffets
SITHCCC040
Prepare and serve cheese
SITXCCS014
Provide service to customers
SITXCCS015
Enhance customer service experiences
SITXWHS006
Identify hazards and control safety
Age restrictions
Students must be 18 years of age or above.
Course requirements
Completed Yr 10 or equivalent;
English requirements
Completed the LLN assessment OR;
Five years education taught in English OR;
A minimum of IELTS score of 5.5 with no band less than 5.0 or PTE equivalent for International Students.
Work Placement requirements:
Australian Police Check (no longer than 6 months from the time of enrolment)
Students will attend work placement at a café or restaurant.
Online Learning: (Domestic)
Online through E-Learning Platform
Virtual Zoom Class Sessions (2 hours/week)
Work Placement: 300 hours
Face to Face Delivery (International Students):
Placement in Australia: 120 hours
Work Placement in Australia: 300 hours
To complete this qualification students must complete all 33 units listed below.
33 units of competency comprises of:
27 core units
6 elective units
Unit Code (Core)
Unit Title
SITHCCC023
Use food preparation equipment
SITHCCC027
Prepare dishes using basic methods of cookery
SITHCCC028
Prepare appetisers and salads
SITHCCC029
Prepare stocks, sauces and soups
SITHCCC030
Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC031
Prepare vegetarian and vegan dishes
SITHCCC035
Prepare poultry dishes
SITHCCC036
Prepare meat dishes
SITHCCC037
Prepare seafood dishes
SITHCCC041
Produce cakes, pastries and breads
SITHCCC042
Prepare food to meet special dietary requirements
SITHCCC043
Work effectively as a cook
SITHKOP010
Plan and cost recipes
SITHKOP012
Develop recipes for special dietary requirements
SITHKOP013
Plan cooking operations
SITHKOP015
Design and cost menus
SITHPAT016
Produce desserts
SITXCOM010
Manage conflict
SITXFIN009
Manage finances within a budget
SITXFSA005
Use hygienic practices for food safety
SITXFSA006
Participate in safe food handling practices
SITXFSA008
Develop and implement a food safety program
SITXHRM008
Roster staff
SITXHRM009
Lead and manage people
SITXINV006
Receive, store and maintain stock
SITXMGT004
Monitor work operations
SITXWHS007
Implement and monitor work health and safety practices
Unit Code (Electives)
Unit Title
SITHCCC026
Package prepared foodstuffs
SITHCCC038
Produce and serve food for buffets
SITHCCC040
Prepare and serve cheese
SITXCCS014
Provide service to customers
SITXCCS015
Enhance customer service experiences
SITXWHS006
Identify hazards and control safety
Students who complete this course may gain work as a:
Sous Ched
Breakfast Chef
Chef de Partie
Chef
Students who have successfully completed SIT40521 Certificate IV in Kitchen Management may progress to study SIT50422 Diploma of Hospitality Management.
Age restrictions
Students must be 18 years of age or above.
Course requirements
Completed Yr 10 or equivalent;
English requirements
Completed the LLN assessment OR;
Five years education taught in English OR;
A minimum of IELTS score of 5.5 with no band less than 5.0 or PTE equivalent for International Students.
Work Placement requirements:
Australian Police Check (no longer than 6 months from the time of enrolment)
Students will attend work placement at a café or restaurant.