SIT40521 CRICOS Course Code: 111871G

Certificate IV in Kitchen Management

Course At A Glance

Course Duration
78 Weeks
Study Mode
On Campus
Campus Location
Brisbane, Parramatta (Sydney)
Start Date
Contact us for various intake & start dates
Student Type
Vocational Placement
360 Hours

Elevate your culinary expertise and lead with confidence with our Certificate IV in Kitchen Management course.

Unlock your culinary leadership potential with our Certificate IV in Kitchen Management course. Designed for aspiring chefs and cooks, this qualification equips you with the skills and knowledge to take on a supervisory or team-leading role in the kitchen. With the ability to operate independently and make informed decisions, you’ll be ready to tackle even the most complex kitchen challenges.

Acquire the skills to thrive in a dynamic and exciting industry, with opportunities to work in a variety of settings such as restaurants, hotels, clubs, cafes, and coffee shops. With the option to start your own small business, the possibilities are endless.

Entry Requirements

International Students:

There are no prerequistites for international students to enter into this course but they must meet academic and english entry requirements.

Students must provide academic evidence of satisfactory completion of Year 12 or equivalent.

English Language Requirements
Student must provide evidence of attaining an overall IELTS score of 6 bands or equivalent scores on a similar test (such as PTE etc). OR
Student must have attained at least Upper Intermediate Level of English and must provide evidence of the same before commencing the course. OR
Student must have completed Certificate III in Spoken and Written English. OR
Student must satisfy the above requirement by successfully completing LLN test or English Placement test.

Course Outline

Core Units
• SITXWHS007 Implement and monitor work health and safety practices
• SITXHRM008 Roster staff
• SITXFSA005 Use hygienic practices for food safety
• SITXFSA006 Participate in safe food handling practices
• SITXFSA008 Develop and implement a food safety program
• SITHKOP010 Plan and cost recipes
• SITHKOP015 Design and cost menus
• SITXINV006 Receive, store and maintain stock
• SITHKOP013 Plan cooking operations
• 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
• SITHCCC037 Prepare seafood dishes
• SITHCCC036 Prepare meat dishes
• SITHPAT016 Produce desserts
• SITHCCC041 Produce cakes, pastries and breads
• SITHCCC042 Prepare food to meet special dietary requirements
• SITHKOP012 Develop recipes for special dietary requirements
• SITHCCC043 Work effectively as a cook
• SITXMGT004 Monitor work operations
• SITXHRM009 Lead and manage people
• SITXFIN009 Manage finances within a budget
• SITXCOM010 Manage conflict

Elective Units
• SITHCCC026 Package prepared foodstuffs
• SITHASC024 Prepare Asian salads
• SITHCCC040 Handle and serve cheese
• SITXINV008 Control stock
• SITHCCC038 Produce and serve food for buffets
• HLTAID011 Provide first aid


Students will be assessed through the following general methods of assessment that may apply for each unit. Each of the selected methods must be completed/deemed satisfactory, as each method is only a partial completion.

• Observation/Demonstration– students required to demonstrate tasks directly related to the training package requirements
• Knowledge questions – a set of written tasks provided to the student required to be completed including, question and answer
• Role play
• Case studies – case study analysis and reports
• Assignments – written tasks provided to the student required to be completed
• Portfolio, reports

Vocational Placement

The Certificate IV in Kitchen Management includes the requirement of a minimum of 360 hours of practical placement to be completed.

Vocational placement helps you prepare for the real world with real-life skills. For more information on vocational placement, including or support services that we are able to offer, please feel free to contact us or talk to your course advisor at Axis Institute.

Possible Career Outcomes

• Chef
• Chef de Partie

Payment Options

Axis Institute has a number of options to allow you to select a payment method best suitable to your financial situation. Course fees can be paid by in person, by phone, internet banking, or credit card.

Fee for Service

• Option 1 Upfront 100% Payment.
You can pay course fees in full upfront through your own pocket either through direct debit or credit card. A direct debit or direct withdrawal of funds can be arranged and scheduled from your nominated bank account. We accept payments by MasterCard or Visa.

• Options 2 Payment Plan
You can pay course fees through convenient instalments weekly, fortnightly, monthly or per every semester. Terms and conditions apply.

• Options 3 Direct Debit
A direct debit or direct withdrawal of funds can be arranged and scheduled from your nominated bank account.

• Options 4 Credit Card
We accept payments by MasterCard or Visa.

Enquire Today

Take the next step and enquire today at [email protected] or call us on 07 2102 3553.