This qualification is designed for individuals seeking to develop the skills and knowledge required to work as commercial cooks with supervisory or team leadership responsibilities. Graduates of this qualification are expected to work independently or under limited supervision, exercising judgement and discretion to address complex and non-routine situations within commercial kitchen operations.
This qualification supports employment outcomes across a broad range of hospitality venues, including but not limited to restaurants, hotels, pubs, clubs, cafés, cafeterias, and coffee shops. To meet industry expectations and qualification requirements, learners must complete a mandatory work-based training (WBT) component, providing the opportunity to apply learned competencies in a real-world commercial kitchen environment
There is no direct link between this qualification and licensing, legislative, and/or regulatory requirements.
This course typically takes 1.5 years to complete. However,
The credit transfer from the previous SIT40521 Certificate IV in Kitchen Management reduces the overall duration of the program, allowing the student to complete the remaining requirements in 6 months instead of the full 1.5 years.
The course duration is:
26 Weeks of Course duration consisting of:
N. B:(1 terms of 10 weeks)
| Tuition Fees: | AUD 7,000 |
| Course Material Fees: | AUD 500 |
| Application Fee (non-refundable): | AUD 250 |
| Note: The Course Material Fees cover the equipment and resources used in the delivery of this course. | |
IELTS Academic 6.0 or others equivalent (PTE, TOEFL iBT, CAE, OET) English language test scores.
Year 12 or equivalent.
Complete a Language, Literacy and Numeracy (LLN) Assessment.
This course is delivered through interactive lectures, presentations, videos, industry visits, learner guides, demonstrations, case studies, project work, and group activities.
Students can apply for Recognition of Prior Learning (RPL) if they have relevant work or life experience that demonstrates competency for a unit. RPL assesses non-formal or informal learning and must be applied for before classes start. Credit Transfer is granted when a student has already completed an equivalent nationally recognised unit; no assessment is required. For packaged courses, credits are provided according to AQF guidelines, and any changes to course duration are updated in the student’s eCoE through PRISMS.
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Course Detail
Delivery Methods
This course is delivered through interactive lectures, presentations, videos, industry visits, learner guides, demonstrations, case studies, project work, and group activities. Assessments may include written and verbal tasks, role plays, simulations, presentations, case studies, demonstrations, and student portfolios. Training is conducted face-to-face on campus, including simulated environments equipped with industry-standard resources. Students are required to complete both supervised and unsupervised study as part of their course.
Career Opportunity
Commercial Cook
Cook Supervisor / Team Leader
Kitchen Supervisor
Café Cook
RPL and Credit Transfer
Students can apply for Recognition of Prior Learning (RPL) if they have relevant work or life experience that demonstrates competency for a unit. RPL assesses non-formal or informal learning and must be applied for before classes start. Credit Transfer is granted when a student has already completed an equivalent nationally recognised unit; no assessment is required. For packaged courses, credits are provided according to AQF guidelines, and any changes to course duration are updated in the student’s eCoE through PRISMS.
Assessment
City College provides comprehensive assessment resources for students and trainers. Students receive assessment tasks, submission guidance, supporting materials, and a Student User Guide, while trainers access marking guides, assessment mapping, and a Trainer and Assessor Guide. These resources ensure assessments are clear, consistent, and aligned with course requirements.
Students will have access to a range of essential electronic and print resources to support their learning, including reading and reference materials, eBooks, digital texts, and online learning resources. Additional resources such as recipes, cookbooks, and unit-specific reference materials will be provided for each unit. Session plans will list and outline all required resources, ensuring students have access to the necessary materials to complete learning activities and assessments successfully.
To attain the SIT40521 Certificate IV in Kitchen Management, 33 units must be achieved:
27 core units; and
6 elective units
Elective units reflect the intended course outcomes and the supported job roles. When available, other elective units may be chosen within the packaging rules.
| Unit Code | Unit Title | Type |
|---|---|---|
| SITHCCC023 | Use food preparation equipment | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC028 | Prepare appetisers and salads | Core |
| SITHCCC029 | Prepare stocks, sauces and soups | 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 |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHCCC043 | Work effectively as a cook | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHPAT016 | Produce desserts | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXINV006 | Receive, store, and maintain stock | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITHKOP012 | Develop recipes for special dietary requirements | Core |
| SITXFSA008 | Develop and implement a food safety program | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXFIN009 | Manage finance within a budget | Core |
| SITXCOM010 | Manage conflict | Core |
| SITHKOP015 | Design and cost menus | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXHRM008 | Roster staff | Core |
| SITHKOP013 | Plan cooking operations | Core |
| SITHCCC026 | Package prepared foodstuffs | Elective |
| SITHCCC040 | Prepare and serve cheese | Elective |
| SITHCCC044 | Prepare specialised food items | Elective |
| SITXWHS005 | Participate in safe work practices | Elective |
| BSBSUS211 | Participate in sustainable work practices | Elective |
| SITXCOM007 | Show social and cultural sensitivity | Elective |
Students who complete this qualification may choose to further their education by pursuing a Diploma in Hospitality Management, SIT50422
