Certificate IV in Kitchen Management
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.
To achieve this qualification, the candidate must have completed at least 360 hours of work as detailed in the Assessment Requirements of units of competency.
Industry placement included
360 hours of mandatory work placement is required to complete this qualification, as detailed in the Assessment Requirements of units of competency.
Where this qualification can take you
- Chef
- Chef de partie
Units of competency
This qualification comprises 27 core units and 6 elective units.
- SITXCOM010 Manage conflict
- SITXFIN009 Manage finances within a budget
- SITXHRM008 Roster staff
- SITXHRM009 Lead and manage people
- SITXFSA008 Develop and implement a food safety program
- SITHCCC043 Work effectively as a cook
- SITHKOP012 Develop recipes for special dietary requirements
- SITHCCC028 Prepare appetisers and salads
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC037 Prepare Seafood dishes
- SITXFSA005 Use hygienic practices for food safety
- SITXWHS007 Implement and monitor work health and safety practices
- SITXMGT004 Monitor work operations
- SITXINV006 Receive, store and maintain stock
- SITHKOP010 Plan and cost recipes
- SITHKOP015 Design and cost menus
- SITHKOP013 Plan cooking operations
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC035 Prepare poultry dishes
- SITHFSA006 Participate in safe food handling practices
- SITHCCC023 Use food preparation equipment
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC029 Prepare stocks, sauces and soups
- SITHCCC041 Produce cakes, pastries and breads
- SITHPAT016 Produce desserts
- SITXWHS006 Identify hazards, assess and control safety risks
- HLTAID011 Provide First Aid
- BSBTWK501 Lead diversity and inclusion
- SITHCCC026 Package prepared foodstuffs
- SITHCCC040 Prepare and serve cheese
- SITHCCC044 Prepare specialised food items
How you'll be assessed
- Practical demonstration
- Written knowledge tasks
- Workplace / simulation evidence
Pathway options
After completing this qualification, you may progress through the following pathway:
Exit point & award
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.
Additional information
For full terms, conditions and student life information, please refer to our Student Handbook.
Entry requirements
- Minimum age: 18 years at the time of enrolment
- English language proficiency: IELTS 6.0 (5.5 in each module) or equivalent test accepted by the Department of Home Affairs. View accepted tests →
- Year 12 qualification or equivalent academic background
RPL & Credit Transfer
Fast track your qualification by gaining credit for your existing skills and prior learning. If you have relevant experience or completed units / qualifications, indicate RPL / Credit Transfer in your application.
Australian Health and Management Institute Pty Ltd recognises AQF qualifications and Statements of Attainment issued by Registered Training Organisations.
Tuition & fees
Need help choosing?
Our admissions team will help you map the right pathway, intake and visa options.