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.

Fees & Funding
Fee for service from $3,950
*Not Accepting Enrolments
12 /months

Study mode
On campus
Your industry career prospects
Of graduates were satisfied with their training
Of graduates experienced an improvement in their work status

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. 

Your career opportunities
  • Chef de Partie
  • Chef
  • Kitchen Manager
  • Kitchen supervisor
Eligibility Criteria

The entry requirements for this course are achieving competency in the LLN.

Course Duration

12 Months

Course Content
Core Units

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

Elective units are subject to change and will be updated when finalised. 

Fees & Funding

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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