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SIT40516 - Certificate IV in Commercial Cookery in Sydney | AHMI
Australian Health and Management Institute Responsibility for Delivering Australian Qualifications:

The Australian Government oversees Registered Training Organisations to ensure that quality standards of education and awarding qualifications meet the requirements of the Australian Qualifications Framework. Therefore, Australian Health and Management Institute is responsible for the quality of training and assessment, student support services and the issuance of Australian Qualifications Framework certification on completion of a course.

Australian Health and Management Institute AQF Courses

The following Australian Health and Management Institute courses are delivered and assessed under the Australian Qualifications Framework to ensure quality training and assessment. The following AQF courses are listed on the National Register at www.training.gov.au and on CRICOS http://cricos.education.gov.au/Institution/InstitutionDetails.aspx?ProviderCode=03595K

l1logo  SIT40521 Certificate IV in Kitchen Management   Back

CRICOS Course Code: 0100284
Duration: 78 weeks (60 weeks delivery plus 18 weeks term break)

Intake Dates
  • 30th January 2023,
  • 24th April 2023,
  • 17th July 2023,
  • 9th October 2023

  • Mode of Study
  • Course Description
  • Course Structure
  • Entry Requirement
  • Career Opportunities
  • Education Pathways
  • Exit Point/Award

Students study full time mixed mode of delivery that integrates:

  • Face to Face, Online and Self Study* Total of 20 hours per week.
  • * self-study to revise and reinforce areas of knowledge, assessment research and assessment preparation and completion
  • 300 hours mandatory work placement

Certificate IV in Kitchen Management 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.

SIT40516 Certificate IV in Commercial Cookery consists of thirty-three (33) units of competency, comprising 26 core units and 7 elective units, in accordance with the packaging rules.

Core Units


Manage Conflict


Manage finances within a budget


Roster staff


Lead and manage people


Develop and implement a food safety program


Work effectively as a cook


Develop recipes for special dietary requirements


Prepare appetisers and salads


Prepare vegetarian and vegan dishes


Prepare meat dishes


Prepare Sea food dishes


Use hygienic practices for food safety


Implement and monitor work health and safety practices


Monitor Work Operations


Receive, store and maintain stock


Plan and cost recipes


Design and cost menus


Plan cooking operations


Prepare food to meet special dietry requirements


Prepare Vegetable, fruit, eggs and farinaceous dishes


Prepare poultry dishes


Participate in safe food handling practices


Use food preparation equipment


Prepare dishes using basic methods of cookery


Prepare stocks, sauces and soups


Produce cakes, pastries and breads


Produce desserts

Elective Units


Identify hazards, assess and control safety risks


Provide First Aid


Lead diversity and inclusion


Manage business operational plans


Prepare and monitor budgets


Enhance customer service experiences

There are no stated entry requirements into this qualification

Internationals Students

Must be 18 years of age or above at the time of enrolment

 Year 12 or equivalent of Australian HSC

  • Year 12 or Australian HSC or equivalent.

English Language Entry Requirements:

  • IELTS score 5.5 minimum (no lower than 5.0 in each band) or equivalent

Students are required to complete 300 hours mandatory work placement to complete SIT40521 Certificate IV in Kitchen Management

Students may request the Australian Health and Management Institute to organize their work placement or they may find their own mandatory work placement. In the event the student has selected the work placement, Australian Health and Management Institute staff undertakes a workplace suitability assessment prior to approval  

Graduates at this level will have skills for work. Job roles and titles may vary but can include:

  • Chef
  • Chef de partie

After successfully achieving SIT40521 Certificate IV in Kitchen Management, graduates may undertake SIT50416 Diploma of Hospitality Management and apply for credit transfer for units of competency included in both qualifications.

Students that successfully complete all 33 units of competency as stated in the Course Structure and 300 hours mandatory work placement, will be issued with SIT40521 Certificate IV in Kitchen Management. This qualification is recognised nationally under the Australian Qualifications Framework (AQF).

Students that complete some but not all of the units of competency as stated in the Course Structure may be issued with a Statement of Attainment. It will identify only those units of competence that have been completed as part of the qualification and recognised nationally under the AQF.

Enrol now for Details.