SIT40521 Certificate IV in Kitchen Management

Program Description

This qualification reflects the role of chefs and 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 qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

This course supersedes SIT40516 - Certificate IV in Commercial Cookery

Enrolment Fee: $250 (non-refundable)
Tuition Fee: Please refer to our latest Fee Schedule
Duration: This qualification is delivered over a period of 93 weeks (including public holidays)
Mode: International: Full-time face-to-face classroom mode.
Assessment Method: States College Australia will use a range of assessment methods for this course to produce valid decisions and recognise that learners demonstrate competence in a variety of ways. Assessments for this course have been designed for classroom-based face‐to‐face delivery and assessment. Assessment methods include written tasks, practical tasks, projects, case studies, knowledge test, and observation supported by activities such as role plays, presentations, and group and individual work
This course requires work placement; i.e. some of the tasks and activities may need to be completed in an actual workplace. Where work placement applies, States College Australia shall provide work placement to students for a one‐time student cost of $1,500 for the duration of the course. Students will also have an option to arrange their own placement, in which case, the placement fee will not be payable. The placement fee is not a pre‐paid fee and will only be charged once the student has provided a written request to States College. Students may choose between host organisations where more than one options are available. Students will further be informed during the orientation session. States College shall assist the students and provide all the required documents and support including referrals, induction, work placement contract, log book, workplace tasks, and information on how the assessments will be conducted.

NOTE: Total fee that a student has to pay typically includes tuition and non-tuition fees. All applicable fees will be advised in writing, and agreed to, prior to enrolment. A current Fee Schedule is also provided on this website.
Tuition fees once agreed will not change for the duration of the course. Some of the fees (e.g. the Enrolment Fee above) may not be refundable. Refer to our Fee Refund Policy for information on refunds.

Contact us if you have any questions or queries regarding this course, the enrolment process, or any other aspect of your enrolment.

Entry requirement

Program Structure

This course requires work placement of approx. 360 hrs.

Other entry requirements apply.

States College Australia conducts pre-enrolment needs analysis to best tailor the course and support services to all the candidates. A pre-enrolment interview may also be required. Information for student support, including LLND and learning support, can be found here.

To attain Certificate IV in Kitchen Management, you will need to complete;

Total number of units = 33

Core Units
Elective 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

SITHCCC026 – Package prepared foodstuffs
SITHCCC038 – Produce and serve food for buffets
SITHCCC040 – Prepare and serve cheese
SITHKOP009 – Clean kitchen premises and equipment
SITXHRM007 – Coach others in job skills
SITXWHS005 – Participate in safe work practices

Application

International students: States College Australia offers various intakes throughout the year. International students can enter the course at any of these intakes, subject to meeting entry requirements.

The intakes are also published in State College Australia’s Academic Calendar.

Pathway

Pathways into this qualification

Candidates may enter the qualification through a number of entry points including:

Pathways from this qualification

After achieving this qualification candidates may undertake:

Please Note: The pathways are not prerequisites; rather a reference point that can be utilised by State College when determining the suitability for enrolment with prospective learners. For additional details please refer Entry Requirements.