Certificate IV in Kitchen Management

CRICOS Code: 113215A | National Code: SIT40521

Duration: 78 weeks

Course Overview

The Certificate IV in Kitchen Management equips students with advanced culinary skills and comprehensive kitchen management knowledge. This course covers essential topics such as menu planning, food safety, kitchen operations, and leadership skills. This course is designed to meet industry standards for supervisory roles in various culinary places. Whether you’re advancing your career or stepping into kitchen management, this course will provide the expertise and confidence needed for success in the culinary industry.

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

  • SITHCCC040* Prepare and serve cheese
  • SITXCCS015 Enhance customer service experiences
  • SITHCCC025* Prepare and present sandwiches
  • SITHCCC038 Produce and serve food for buffets
  • SITXINV007 Purchase Goods
  • SITHCCC032* Produce cook-chill and cook-freeze foods

Entry Requirements - Read More

  • Total Number of Units = 33
  • 27 Core Units
  • 6 Elective Units 
  • $AU 18,250 (This fee excludes the material and enrolment fees)

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.

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