SIT40521 Certificate IV in Kitchen Management

78 weeks
Course Code:
Bourke St Campus
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Course Fees
Registration Fee $500 (non-refundable)
Material Fee $1,000
Tuition Fee $14,500
Total Course Fee $16,000
Fees include all material costs and learning resources.
Course Duration
Delivery will occur over a 78 Week (73 weeks training and 5 weeks’ holiday break) period of full-time study.
Where students successfully apply for credit and/or RPL the course duration will be shortened accordingly and adjustments made to any COE issued or remove it or add to course duration.
Entry/ Admission Requirements
Pre-Training Review (PTR):
Selection for enrolment in SHIC courses will be approved for applicants who meet the qualification selection criteria during the PTR prior to the confirmation of enrolment at SHIC.
A satisfactory outcome of PTR with authorised SHIC Staff or representative will ensure applicants are placed in a suitable course with an appropriate training and assessment strategy, SHIC review applicants existing knowledge, skills, experience and qualifications. SHIC will then review this information in conjunction with other admission requirements below.
Age Requirements
SHIC requires that all students must be 18 years of age or above at the commencement of the course.
Prior Achievement Requirements
Basic Computer Skills
A good command of written English
*Students with overseas qualifications will need to have level equivalency determined by the Department of Education, Skills and Employment, online applications here: Click here
LLN Requirements
The qualification has been analyzed to determine the Australian Core Skills Framework (ACSF) levels of Learning, Reading, Writing, Oral Communication and Numeracy. This is detailed in the Certificate IV in Kitchen Management ACSF Profile.
Students entering this qualification will have their LLN skills com- pared to the ACSF levels of the course to determine if there are specific support requirements needed, and make a recommendation about the suitability of the student to enroll.
See the SHIC LLN Policy & Procedures for more details.
English Language Requirements
All students entering this qualification must have the following minimum score of an internationally recognized English Language proficiency tests or equivalent in line with DHA recommendations
IELTS overall band of 5.5 or
TOEFL IBT test score band of 54-56 equivalents or
PTE Academic band score 42 equivalent or
Satisfactory completion of General English – Upper Intermediate level or
Successful Completion of Certificate III in Spoken and Written English (10725NAT) or equivalent course or
Successful completion of Senior Secondary certificate of education in Australia conducted in English or
Completion of full-time studies in Australia towards a Certificate IV or above or a foundation course or
Student’s first language is English or
Student was educated for 5 years in an English-speaking country. If there are doubts about the student’s English language skills to cope in an academic environment and if he/she cannot provide a satisfactory IELTS score or equivalent, the student will undergo the college English placement test and be required to complete it with a satisfactory result.
Assessment Methods
Assessments will be conducted face to face which could include:
Direct observation – in a simulated classroom environment – usually role plays
Product based methods – these are generally reports, case studies, projects and presentations.
Questioning – written and verbal questioning is used for a number of assessment tasks.
Practical Training and Assessment is completed in Commercial Kitchen
A combination of the above methods.
Job Roles
Job roles and titles vary across different industry sectors. This qualification provides a pathway to work in organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Course Delivery
Face to face at our Melbourne Campus- 20 hours per week of classroom and commercial kitchen based training sessions
8 hours of self-study including structured self-directed learning & completing assessment work started in class
Up to an hour per week of individual support if required
Units of Competency
Unit Code Unit Title Core / Elective Pre-requisite
SITXFSA005 Use hygienic practices for food safety Core Nil
SITHCCC027 Prepare dishes using basic methods of cookery Core Nil
SITHKOP015 Design and cost menus Core SITHKOP010
SITHKOP013 Plan cooking operations Core SITXFSA005
SITHKOP012 Develop menus for special dietary requirements Core SITHCCC027, SITHCCC042, SITXFSA005, SITHKOP010
SITXFSA008 Develop and implement a food safety program Core SITXFSA005, SITXFSA006
SITXMGT004 Monitor work operations Core Nil
SITXFIN009 Manage finances within a budget Core Nil
SITXHRM008 Roster staff Core Nil
SITXWHS007 Implement and monitor work health and safety practices Core Nil
SITXCOM010 Manage conflict Core Nil
SITXHRM009 Lead and manage people Core Nil
SITHCCC035 Prepare poultry dishes Core SITXFSA005, SITHCCC027
SITHCCC036 Prepare meat dishes Core SITXFSA005, SITHCCC027
SITHCCC037 Prepare seafood dishes Core SITXFSA005, SITHCCC027
SITHCCC041 Produce cakes, pastries and breads Core SITXFSA005
SITHCCC042 Prepare food to meet special dietary requirements Core SITXFSA005, SITHCCC027
SITHCCC043 Work effectively as a cook Core SITXFSA005, SITHCCC027
SITHKOP010 Plan and cost recipes Core Nil
SITHPAT016 Produce desserts Core SITXFSA005
SITXFSA006 Participate in safe food handling practices Core Nil
SITXINV006 Receive, store and maintain stock Core SITXFSA005
SITHCCC023 Use food preparation equipment Core SITXFSA005
SITHCCC028 Prepare appetisers and salads Core SITXFSA005
SITHCCC029 Prepare stocks, sauces and soups Core SITXFSA005
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes Core SITXFSA005, SITHCCC027
SITHCCC031 Prepare vegetarian and vegan dishes Core SITXFSA005, SITHCCC027
SITXCOM006 Source and present information Elective Nil
SITXFSA007 Transport and store food Elective SITXFSA005, SITHCCC027
BSBSUS211 Participate in sustainable work practices Elective Nil
SITHCCC026 Package prepared foodstuffs Elective SITXFSA005
SITHCCC040 Prepare and serve cheese Elective SITXFSA005
SITXWHS005 Participate in safe work practices Core Nil
Note: Delivery method is Online via video conferencing with phone and email support during COVID-19.