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SIT40521 Certificate IV in Kitchen Management

SIT40521 Certificate IV in Kitchen Management

National ID SIT40521 State ID BHS7
Progress your career and take a lead role in the kitchen

On completion of the course, you will be equipped to lead a team in a commercial kitchen and be able to budget, plan, prepare and cook food, including special dietary requirements.

kitchen staff

This course is part of the Lower fees, local skills initiative. From 1 January 2020 through to 31 December 2025 you'll only pay half the course fees, capped at $1,200; or $400 if you're aged 15—24 or eligible for a concession, plus resource fees and other fees that may apply to your course.

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    When Semester 1, 2024.

    Study Mode Full-Time.

    This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. The work role will have a supervisory or team leading role, with graduates working independently or with some limited guidance from others.

    Important information

    Select your preferred campus and apply

    Semester 1, 2024


    Duration 1 Semester
    When Semester 1, 2024
    Where Bunbury
    How Classroom

    Course fees

    Indicative General fee $4,977.40
    (Tuition fee* $1,200.00 + Resource fee $3,777.40 )
    Indicative Concession fee $4,177.40
    (Tuition fee* $400.00 + Resource fee $3,777.40 )
    Indicative Fees and Charges

    The fees quoted are estimates only and are for all units in the course for students enrolling on a full-time basis. If you're a student that has successfully completed a lower-level qualification that is a prerequisite for this course, you'll only pay for the units that you need to enrol in to complete this course. Please view the full list of Fee Disclaimers


    Not all units and study modes are offered at all campuses. Please check with your local campus.

    National ID Unit title
    SITXWHS007 Implement and monitor work health and safety practices
    SITHCCC023 Use food preparation equipment
    SITXMGT004 Monitor work operations
    SITXINV006 Receive, store and maintain stock
    SITXHRM009 Lead and manage people
    SITXHRM008 Roster staff
    SITXFSA008 Develop and implement a food safety program
    SITXFSA006 Participate in safe food handling practices
    SITXFSA005 Use hygienic practices for food safety
    SITXFIN009 Manage finances within a budget
    SITXCOM010 Manage conflict
    SITHPAT016 Produce desserts
    SITHKOP015 Design and cost menus
    SITHKOP013 Plan cooking operations
    SITHKOP012 Develop recipes for special dietary requirements
    SITHKOP010 Plan and cost recipes
    SITHCCC043 Work effectively as a cook
    SITHCCC042 Prepare food to meet special dietary requirements
    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
    National ID Unit title
    SITXCCS015 Enhance customer service experiences
    SITXHRM007 Coach others in job skills
    SITHCCC039 Produce pates and terrines
    SITHCCC040 Prepare and serve cheese
    SITHCCC026 Package prepared foodstuffs
    HLTAID011 Provide First Aid

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