SIT40521 Certificate IV in Kitchen Management
Cultivate Culinary Leadership
Unlock the Art of Culinary Leadership and Elevate Your Kitchen Expertise. Master the culinary realm, lead with precision, and take your culinary career to new heights.
*Not Accepting Enrolments
Course information
This qualification is for chefs and cooks in kitchen leadership or supervisory roles. They work independently or with minimal guidance, applying discretion to address non-routine challenges.
Graduates can pursue careers in various organizations, including restaurants, hotels, clubs, pubs, cafes, and coffee shops. It also prepares individuals to potentially run small businesses in these sectors.
All skills gained in this qualification must adhere to Commonwealth and State/Territory laws, Australian standards, and industry codes of practice. As of the publication date, there are no specific occupational licensing, certification, or legislative requirements for this qualification.
There are no upcoming dates for this course.
- Chef de Partie
- Chef
- Kitchen Manager
- Kitchen supervisor
The entry requirements for this course are achieving competency in the LLN.
12 Months
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks,, sauces and soups
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031* Prepare vegetarian and vegan dishes
SITHCCC035* Prepare poultry dishes
SITHCCC036* Prepare meat dishes
SITHCCC037* Prepare seafood dishes
SITHCCC041* Produce cakes, pastries and breads
SITHCCC042* Prepare food to meet special dietary requirements
SITHCCC043* Work effectively as a cook
SITHKOP010 Plan and cost recipes
SITHKOP012* Develop recipes for special dietary requirements
SITHKOP013* Plan cooking operations
SITHKOP015* Design and cost menus
SITHPAT016* Produce desserts
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXFSA008* Develop and implement a food safety program
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXINV006* Receive, store and maintain stock
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
Elective units are subject to change and will be updated when finalised.
National Fee For Service – $3,950
If you’d like to find out about our payment plans, please get in touch with one of our friendly Learning Consultants.
National Fee For Service – $3,950
If you’d like to find out about our payment plans, please get in touch with one of our friendly Learning Consultants.
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