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SIT40521 Certificate IV in Kitchen Management

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.

CRICOS Course Code: 110640H

Entry requirements:

Domestic & International students:

All students will need to complete a Pre-Training Review (PTR) before enrolling to ensure your suitability for undertaking this course. All students must complete a Language, literacy and numeracy (LLN) assessment as part of the PTR.​

  • Completed year 12 or equivalent​

  • Must be 18 years of age or above​​

  • Must complete 300 hours of work placement.

  • A Police Record Check (no longer than 6 months from the time of enrolment)

  • All students are required to wear AVI uniform while attending workplace training.

  • To complete this course successfully, students are required to complete 60 service periods of work placement to demonstrate the following: 

  1. Can safely and hygienically prepare, cook and present menu items for a minimum of 48 complete service periods that cover breakfast, lunch, and dinner and special functions for the unit SITHCCC043 Work effectively as a cook.

  2. Demonstration of how to supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve (12) complete service periods, which includes the development of kitchen workflow schedules, food preparation lists, and calculating and ordering food supplies for the unit SITHKOP013 Plan cooking operations.

Additional entry requirements for international students:

  • English requirements:

    • meet one of the following English proficiency requirements:

      • Valid IELTS score of 5.5 or equivalent, with no score below 5.0 in any band

      • Evidence of successful completion of at least five (5) years (full time equivalent) study taught and assessed in English. Confirmation documentation from the home university/school will be required.

      • Completion of an Australian Certificate III qualification or higher AQF level.

Delivery Mode

Class-based delivery: 20 hours per week

Work placement: 300 hours

Self-study sessions: Students need to allocate around 7 hours of self- study time per week to enhance their understanding and complete some assessment tasks.

Course duration

Total of 76 weeks:

  • 48 weeks of face-to-face sessions

  • 12 weeks of work placement

  • 16 weeks of holidays

Career Outcomes
  • Sous Chef

  • 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.

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