TOEFL Exam
This hands-on course builds your confidence in commercial cookery while developing the leadership and organisational skills needed to manage kitchen operations. Learn from industry-experienced trainers in real kitchen environments and graduate ready to work as a qualified chef or step into supervisory roles in hospitality.
Course | Certificate IV in Kitchen Management |
|---|---|
Course Code | SIT40521 |
CRICOS Code | 111584C |
Course Duration | 84 weeks |
Study Mode | Face to Face & Virtual |
Study Load | Full-time (20 hours per week) |
Delivery Campuses | Sydney, Melbourne, Gold Coast, Perth and Brisbane |
Age Requirement | 18 years and above |
Academic Requirement | Successful completion of Australian Year 10 or equivalent |
English Proficiency Requirement | All students must have a minimum English language proficiency of IELTS 5.0 or equivalent. |
Intakes |
Students looking to upskill or advance in their current hospitality role
Individuals seeking a career change into the hospitality industry
Aspiring chefs and kitchen professionals who want hands-on, practical training
International students wanting real-world skills to improve employability in Australia
Learners who prefer practical, work-based training over theory-heavy courses
Students who value industry exposure and connections with real hospitality venues
SITXFSA005 Use hygiene for food safety (Core)
SITXFSA006 Participate in safe food handling practices (Core)
SITHKAOP010 Plan and cost recipes (Core)
SITXHRM008 Roster staff (Core)
SITHKOP012 Develop recipes for special dietary requirements (Core)
SITHKOP013 Plan cooking operations (Core)
SITHKOP015 Design and cost menus (Core)
SITXFIN009 Manage finances within a budget (Core)
SITXFSA008 Develop and implement a food safety program (Core)
SITXWHS007 Implement and monitor work health and safety practices (Core)
SITXCOM010 Manage conflict (Core)
SITXMGT004 Monitor work operations (Core)
SITXHRM009 Lead and manage people (Core)
SITHPAT016 Produce desserts (Core)
SITXINV006 Receive, store and maintain stock (Core)
SITHCCC023 Use food preparation equipment (Core)
SITHCCC027 Prepare dishes using basic methods of cookery (Core)
SITHCCC028 Prepare appetisers and salads (Core)
SITHCCC029 Prepare stocks, sauces and soups (Core)
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes (Core)
SITHCCC031 Prepare vegetarian and vegan dishes (Core)
SITHCCC035 Prepare poultry dishes (Core)
SITHCCC036 Prepare meat dishes (Core)
SITHCCC037 Prepare seafood dishes (Core)
SITHCCC041 Produce cakes, pastries and breads (Core)
SITHCCC042 Prepare food to meet special dietary requirements (Core)
SITHCCC043 Work effectively as a cook (Core)
SITHASC022 Prepare Asian stocks and soups (Elective)
SITHKOP011 Plan and implement service for buffets (Elective)
SITHCC038 Produce and serve food for buffets (Elective)
SITHCCC039 Produce pates and terrines (Elective)
SITHFAB021 Provide responsible service of alcohol (Elective)
SITXCCS015 Enhance customer service experiences (Elective)
