SIT40521 Certificate IV in Kitchen Management

Supervise and Lead Kitchen Operations

Tuition Fee

$21,000

CRICOS Code

109563D

Delivery Location

Melbourne, Sydney

Course Overview

The SIT40521 Certificate IV in Kitchen Management reflects the role of chefs and cooks in supervisory or team-leading roles in the kitchen. This qualification provides a pathway to work in various hospitality sectors, including restaurants, hotels, clubs, cafes, and pubs, or to run a small business in these industries. The skills learned must be applied in accordance with legislation and industry standards.

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 with no less than band 5.5 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.

Career Outcomes

Chef

Chef de partie

Choose Structure

Core Units

SITXFSA005 Use Hygienic Practices for food safety
SITHCC027 Prepare dishes using basic methods of cookery
SITXINV006 Receive and store stock
SITHKOP010 Plan and cost recipes
SITXFSA006 Participate in safe food handling practices
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC023 Use food preparation equipment
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHPAT016 Produce desserts
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC037 Prepare seafood dishes
SITHCCC041 Produce cakes, pastries and breads
SITHCCC043 Work effectively as a cook
SITXHRM008 Roster Staff
SITXFSA008 Develop and Implement a Food Safety Program
SITHKOP012 Develop Recipes for Special Diatery Requirements
SITHKOP013 Plan Cooking Operations
SITXHRM009 Lead and Manage People
SITXFIN009 Manage Finance Within a Budget
SITXMGT004 Monitor Work Operations
SITXWHS007 Implement and Monitor Work Health and Safety Practices
SITXCOM010 Manage Conflict
SITHKOP015 Design and Cost Menu

Elective Units

SITXWHS005 Participate in safe work practices
SITHCCC025 Prepare and present sandwiches
SITHCCC044 Prepare specialised food items
SITHCCC040 Prepare and serve cheese
SITHCCC038 Produce and serve food for buffets
SITHKOP009 Clean kitchen premises and equipment

Work Placement

At least 240 hours of work placement required in a hospitality establishment. Students will complete a minimum of 48 food service periods covering various meal services.

Assessment Methods

Written/Oral Questions

Practical Demonstrations

Written Assignments

Case Studies

Roleplay and Class Activities

Recognition of Prior Learning (RPL) & Credit Transfer

Students may apply for Recognition of Prior Learning (RPL) and have relevant work or life experience considered towards this qualification. Throughout your personal and professional life, you will have developed a broad range of skills and knowledge through employment, volunteer work, family responsibilities, and everyday activities. The evidence of these experiences can be assessed and may contribute to achieving this qualification. If you have previously completed the same unit, you may also be eligible to apply for a credit transfer. To request RPL or credit transfer, please indicate your preference on the application form or speak with our staff during the enrolment process. For further information, refer to the RPL and Credit Transfer Policy.

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.

Fees Breakdown

Application Fee

$300 (non-refundable)

Resource Fee

$800 (non-refundable)

Uniform Fee

$350 (non-refundable)

Tuition Fee

$21,000

Upcoming Intakes

28/07/2025

08/09/2025

27/10/2025

08/12/2025

26/01/2026

09/03/2026

27/04/2026

08/06/2026