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Certificate IV in Kitchen Management


The SIT40521 Certificate IV in Kitchen Management reflects the role of chefs and 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.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

Course Cost

Tuition Fee

Course CRICOS Code


Course Duration

78 Weeks

Course Key Information

Delivery Method:

Face to face at Level 5, 85 Queen Street, Melbourne VIC 3000 (Melbourne Campus), 97 Smith St, Fitzroy, Victoria 3065 (Fitzroy Campus) and Office 101, 30 Cowper Street, PARRAMATTA, NSW 2150 (Sydney Campus)

At Ridge International College, we have work placement arrangements with industry. Students are able to access these work placement arrangements, but can also use their own work placement if they have one. Students can also arrange their own work placement. The training organisation will determine the suitability of the student’s host employer, including supervision and occupational health and safety requirements. Please refer to the work placement agreement for more information.

Course Duration:

78 Weeks (including 60 scheduled tuition weeks and up to 18 weeks of holidays)
Weekly student contact hours: 20 hours

Education Pathways:

The further study pathways available to students who undertake Certificate IV in Kitchen Management include:

  •  SIT 50416 Diploma of Hospitality Management
  •  SIT 60316 Advanced Diploma of Hospitality Management
Career Outcomes:

Prospective careers in hospitality include a cook and/or trainee chef in the following establishments:

  •  Head chef
  • Catering manager
  •  Chef de Partie
  • Sous chef
Pre-requisites:There are no pre-requisites for Certificate IV in Kitchen Management or any of the units of competency contained within it.
Admission Requirements:
  • All students must be 18 years of age or over at the time of applying for admission at the Australian National Academy of Education.
  • Entry into this course requires an IELTS band score of 6.0 or PTE Score of 50 or in line with Department of Home Affairs (DHA) regulations.
  • Learning (ACSF Level 3, reading (ACSF Level 3), writing (ACSF Level 3), oral communication (ACSF Level 4), and numeracy (ACSF Level 3) are desirable to participate in this course.
  • Satisfactory completion of studies in the applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this qualification.
  • You will be required to complete a Pre-Training Review to determine your suitability for this qualification.
  • Completing a Language, Literacy, and Numeracy (LLN) assessment.
Other Costs:

Application Fee: $200 (non-refundable)

Resource Fee: $1,100 (non-refundable)

Course Structure for Certificate IV in Kitchen Management

The Certificate IV in Kitchen Management (SIT40521) required the completion of 33 units (including 27 core units and 6 electives).

CodeUnit titleType
SITHCCC023*Use food preparation equipmentCore
SITHCCC027*Prepare dishes using basic methods of cookeryCore
SITHCCC028*Prepare appetisers and saladsCore
SITHCCC029*Prepare stocks, sauces and soupsCore
SITHCCC030*Prepare vegetable, fruit, eggs and farinaceous dishesCore
SITHCCC035*Prepare poultry dishesCore
SITHCCC037*Prepare seafood dishesCore
SITHCCC036*Prepare meat dishesCore
SITHCCC042*Prepare food to meet special dietary requirementsCore
SITHCCC041*Produce cakes, pastries and breadsCore
SITHCCC043*Work effectively as a cookCore
SITHKOP010Plan and cost recipesCore
SITHKOP012*Develop recipes for special dietary requirementsCore
SITHKOP013*Plan cooking operationsCore
SITHPAT016*Produce dessertsCore
SITXCOM010Manage conflictCore
SITXFIN009Manage finances within a budgetCore
SITXFSA005Use hygienic practices for food safetyCore
SITXFSA006Participate in safe food handling practicesCore
SITHCCC025Prepare and present sandwichesElective
SITXHRM009Lead and manage peopleCore
SITXMGT004Monitor work operationsCore
SITXWHS007Implement and monitor work health and safety practicesCore
SITXWHS005Participate in safe work practicesElective
SITXINV006*Receive, store and maintain stockCore
SITHKOP009Clean kitchen premises and equipmentElective
SITHCCC031*Prepare vegetarian and vegan dishesCore
SITHKOP015*Design and cost menusCore
SITXFSA008*Develop and implement a food safety programCore
SITXHRM008Roster staffCore
SITHCCC038*Produce and serve food for buffetsElective
SITHCCC040*Prepare and serve cheeseElective
SITHCCC044*Prepare specialised food itemsElective

Work Placement

The students are required to undertake at least 240 hours of work placement in a hospitality establishment (such as a restaurant, café, catering operation, and hotel) to complete the requirements of this qualification. We will arrange work placement for students at a suitable hospitality and catering organization and a location suitable for students. Students are required to complete a minimum of 48 complete food service periods that cover breakfast, dinner, lunch, and special function and complete associated assessment tasks and maintain a logbook throughout the placement.

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Delivery Arrangements

This program is to be delivered face to face at the main campus at Level 5, 85 Queen Street, Melbourne, VIC 3000 with access to a simulated industry kitchen located at 97 Smith St, Fitzroy, Victoria 3065 to receive practical training as part of the course training program. As a requirement of this course, the students will also have access to all the required equipment and facilities. Each unit is delivered in a combination of face-to-face theory and demonstration sessions in the classroom and the training kitchen which is supported by practical group development and individual activities within the hospitality industry.

Students will be provided with a detailed learner guide and learning materials to support the assessment activities. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered.

Assessment Methods

Ridge International College use a range of assessment methods to determine overall competency requirements for this unit of competency, which includes but not limited to:

  • Written/Oral questions
  • Practical Demonstration
  • Written Assignment
  • Case studies and project tasks
  • Roleplay and class activities

Students are informed about specific assessment requirements at the beginning of each unit of competency along with the submission/completion timeframe. As this is competency-based training, the outcome of the student assessment will be deemed Competent (C ) or Not Yet Competent (NYC).

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RPL/Credit Transfer

Students can apply for recognition of prior learning, and work experience towards this qualification. During the course of your life, you will develop a wide range of skills and knowledge. Through work, volunteer roles, family commitments, and various tasks undertaken in everyday life, you are building up a bank of knowledge. The evidence of these skills and knowledge accumulated can be used to help you gain a qualification. You can also apply for course credit if you have completed the same unit previously. To apply for RPL or credit transfer indicate your preference in the application form or speak to our staff at the time of enrolment. Refer to RPL/Credit Transfer policy for details.