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Certificate IV in Kitchen Management –




SIT40521 – Certificate IV in Kitchen Management is scheduled to be delivered in 78 weeks of full time study consisting of 40 weeks of scheduled class time, 20 weeks of work placement, plus 18 weeks of breaks. Timetables may vary slightly to take account of public holiday periods, e.g. Christmas, Easter and other Government published national/NSW state holidays. The course is divided into 6 terms. On holiday periods: Holiday breaks’ between terms is normally two (2) weeks. However, holiday breaks that coincide with the College’s Christmas shutdown period are six (6) week in duration.


International Students       $18,000
Material Fee’s                       $1,000


The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Academic Pathway

Upon successful completion of this qualification; candidate may undertake SIT50422 Diploma of Hospitality Management, subject to its perquisites; as well as eligible to undertake accredited relevant courses at the level of Diploma.

Employment Pathway

This qualification makes the graduate eligible to undertake job roles in the hospitality industry and other industries requiring knowledge of cooking and hospitality services.

UNITS in SIT40521 Certificate IV in Kitchen Management

This qualification has total 33 Units of Competency
27 Core Units
6 Elective Units


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, eggs 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 bread

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


SITHCCC038 Produce and serve food for buffets

SITHKOP011 Plan and implement service of buffets

SITHKOP014 Plan catering for events or functions

BSBTWK501 Lead diversity and inclusion

SITXWHS006 Identify hazards, assess and control safety risks

SITXFIN010 Prepare and monitor budgets

Location and Study Mode

Delivery at all locations is subject to sufficient demand and resources.

Locations: Kogarah Campus and City

Study Mode: On campus

Entry Requirements

Domestic Students

  • All students must be of the age of 18 years or over at the time of applying for admission at the College,
  • Entry into this course requires successful completion of an Australian Year 10 qualification or equivalent.
  • Relevant work experience, work samples and other documentation such as Language. Literacy and Numeracy levels submitted will also be considered

International Students

  • All students must be of the age of 18 years at the time of applying for admission.
  • Students must have good communication skills. Applicants identified in the pre-enrolment process who have indicated on their enrolment forms that English is not their first language may be required to prove their English language skills, which is equivalent to IELTS 5.5 or upper intermediate level.
  • Equivalent ACSF levels indicated in the table below.

Activity                        Level indicator

Learning                           3

Numeracy                         3

Reading                            3

Writing                             3

Oral communication        3

Are YOU ready for the adventure?