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  • CRICOS Code: 03595K | RTO Provider ID: 70252
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)

  • 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 and Online study-Total of 20 hours per week.
  • *Self-study to revise and reinforce areas of knowledge, assessment research and assessment preparation and completion-Approximately 10 hours per week.
  • 360 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.

SIT40521 Certificate IV in Kitchen Management consists of thirty-three (33) units of competency, comprising 27 core units and 6 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 dietary 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


Package prepared foodstuffs


Prepare and serve cheese


Prepare specialised food items

International Students must be 18 years of age at the time of enrolment

Academic Entry Requirements: Year 12 or equivalent of Australian HSC.

English Language Entry Requirements: IELTS score 6.0 (with no bands less than 5.5) or equivalent Pearson Test of English (PTE).

• Students are required to complete 360 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 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 360 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.