SIT40521 Certificate IV in Kitchen Management

(Regarding fees structure, please contact our admission teams)
78 Weeks (including holidays)
60 contact weeks
20 scheduled contact hours are planned every week, over 50 contact/tuition weeks and 10-week work placement (WBT).
Course Description
This qualifcation reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualifcation provides a pathway to work as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops. This course includes work-based training.
Academic Requirements
Australian year 12 Equivalent of other countries
Age Requirements
For international students CIC has a requirement that all students must be over 18 years of age at the commencement of course.
Entry Requirements
All international students should be able to meet the English requirements as required under the assessment level of the student by Department of Home Affairs.
The Collins International College accepts the results from International English Language Testing System (IELTS), PTE Academic English or the Test of English as a Foreign Language (TOEFL) as below:
Acceptable Form of evidence for English Language Profciency at THE COLLINS INTERNATIONAL COLLEGE
Acceptable Score for Direct Entry Level for Certifcate/ Diploma/ Advanced Diploma Courses
International English Language Testing System (IELTS) - Academic
Test of English as Foreign Language (TOEFL) - Paper Based Test (PBT)
Pearson Test of English Academic (PTE Academic)- Paper Based Test (PBT)
46 (with no communicative skill score less than 42)
Credit Transfer
You may be eligible for a credit transfer if you have previously undertaken training through an Australian Registered Training Organisation. Students who have successfully completed whole units of competency with an Australian Registered Training Organisation that are identical to any of those contained within this course can apply for Credit Transfer.
Mode of Delivery
Face-to-Face: Classroom and kitchen-based commercial cookery environment, including work-based training;
Recognition of Prior Learning (RPL)
Recognition of Prior Learning is the process of formal recognition for skills and knowledge gained through previous learning. You may be eligible for recog- nition of prior learning for part or all of your intended course, based on your previous experiences and learning. For further information refer to
Assessment Method
Written Questions Answers
Case Studies
Workplace Training
Employment Pathway for Students
Example of possible job roles include;
Chef de Partie
Units of Competency
Students entering this qualifcation will need to complete ALL the thirty-three (33) units below – 27 Core plus 6 Electives. Credits for students with a previous completion of SIT30816, SIT30821 or other relevant certifcate level qualifcations will be determined on a case-to-case basis as part of CIC’s pre-enrolment review.
Unit Code Unit Description Essential
SITXFSA005 Use hygienic practices for food safety CORE
SITXINV006 Receive, store and maintain stock CORE
SITXFSA006 Participate in safe food handling practices CORE
SITHCCC023 Use food preparation equipment CORE
SITHCCC029 Prepare stocks, sauces and soups CORE
SITHCCC028 Prepare appetisers and salads CORE
SITHCCC027 Prepare dishes using basic methods of cookery CORE
SITHCCC030 Prepare vegetable, fruit, egg 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
SITHPAT016 Produce desserts CORE
SITHCCC042 Prepare food to meet special dietary requirements CORE
SITHKOP010 Plan and cost recipes CORE
SITHCCC043 Work effectively as a cook CORE
SITXCOM010 Manage conflict CORE
SITXHRM009 Lead and manage people CORE
SITXFIN009 Manage finances within a budget CORE
SITXMGT004 Monitor work operations CORE
SITXWHS007 Implement and monitor work health and safety practices CORE
SITXHRM008 Roster staff CORE
SITHKOP013* Plan cooking operations CORE
SITHKOP015* Design and cost menus CORE
SITXFSA008* Develop and implement a food safety program CORE
SITHKOP012 Develop recipes for special dietary requirements CORE
SITXWHS005 Participate in safe work practices ELECTIVE
SITHCCC026 Package prepared foodstuffs ELECTIVE
SITHCCC025 Prepare and present sandwiches ELECTIVE
SITHCCC040 Prepare and serve cheese ELECTIVE
SITHCCC038 Produce and serve food for buffets ELECTIVE
SITHPAT014 Produce yeast-based bakery products ELECTIVE
** These units have a pre-requisite – SITXFSA005 Use hygienic practices for food safety. SITXFSA005 must accordingly be scheduled prior to starting any new term or student group.
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