During the Certificate IV in Kitchen Management program, students will delve into culinary subjects and case studies pertinent to diverse sectors within the Australian food industry. They will participate in hands-on practical activities to refine their culinary expertise and problem-solving skills. Additionally, students will undertake research, engage in consultations, and collaborate with varied teams, cultivating a thorough grasp of culinary principles and equipping them for success in kitchen management roles.

There are a total of 33 units to complete the course. This includes 27 core units and 6 elective units. Some of the units of this course are listed below:

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, egg 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

• SITHCCC026 Package prepared foodstuffs
• SITHCCC039 Produce pates and terrines
• SITHCCC040 Prepare and serve cheese
• BSBSUS211 Participate in sustainable work practices
• SITXCOM007 Show social and cultural sensitivity
• SITXCCS015 Enhance customer service experiences

Entry Requirements - Read More

• Total Number of Units = 33
• 27 Core Units
• 6 Elective Units 

• Tuition Fee = $17,500 AUD
• Material Fees = $1,200 AUD
• Enrolment Fees = $300 AUD
• Total Fees = $19,000 AUD

Potential employment options are in the cookery and hospitality industry. The possible employment pathways may include as below:

• Chef
•  Chef departure
• Caterer

Students who complete this course may wish to continue their education into the SIT50422 Diploma of Hospitality Management, as well as higher education qualifications in cookery or hospitality.

Students who have successfully completed the SIT30821 Certificate III in Commercial Cookery will be eligible for a credit transfer for 22 units (as below) towards the SIT40521 Certificate IV in Kitchen Management program offered by VIITE. 

Students must complete 240 hours of work placement starting from term 04.