SIT40521 - Certificate IV in Kitchen Management

Qualification Description

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.


The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.


The SIT40521 Certificate IV in Kitchen Management requires the successful completion of twenty-seven (27) core units and three (6) elective units. Electives for this qualification should be chosen to ensure that students achieve a broad range of skills and knowledge to perform the role of chefs and cooks.


Practical Skills

Perform the role of chefs and cooks who have a supervisory or team leading role in the kitchen.

Potential Careers

  • Banquet Or Function Manager
  • Bar Manager
  • Cafe Manager
  • Chef De Cuisine
  • Chef Pâtissier
  • Club Manager
  • Executive Housekeeper
  • Front Office Manager
  • Gaming Manager
  • Kitchen Manager
  • Motel Manager
  • Restaurant Manager
  • Sous Chef
  • Unit Manager
  • Catering Operations
  • Chef de Partie
  • Chef

Mode of Delivery

Face to Face

Face to Face
Practical face-to-face training is provided in a commercial kitchen.
    A work placement is also required.


SCSB Campus: Suite 603, Level 6, 2 Meredith Street, BANKSTOWN NSW 2200
Workshop: 2200 Commercial Kitchen- 5 Good Street, Granville NSW 2142

Course Duration

This qualification will be delivered over 78 weeks, including 60 weeks of training and assessment spread over 6 terms of 10 weeks each and 18 weeks of holidays.

Who Should Undertake This Qualification

This qualification is aimed at students who would like to enhance their skills and knowledge to create further educational and employment opportunities for themselves.

SCSB identifies if the student completes this qualification, it 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. Potential employment options are in the commercial cookery sector in the roles such as chefs and cooks who have a supervisory or team leading role in the kitchen.

Course Entry Requirements

General requirements:

  • Be at least 18 years of age.
  • Have sub Class 500 Student Visa (In case of International Students).
  • Participate in a course entry interview to determine suitability for the course and student needs..

English Language Entry Requirements:

  • Have a valid IELTS score of 5.5 or equivalent.
  • English language competence can also be demonstrated through documented evidence of any of the following:
  • Studied for 5 years in an English-speaking country or Completed at least 6 months of a Certificate IV level course in an Australian RTO or Successful completion of an English Placement Test.
  • Other English language tests such as PTE and TOEFL will be accepted.
  • Students are required to provide their results of other English language tests for confirmation of their equivalence to IELTS 5.5.

Basic Computer Skills

  • Knowledge of common computing terms and word processing.
  • Proficiency with web browser software and sending/receiving e-mail including e-mail with attachment.
  • Familiarity with navigating the Internet.
  • Familiarity with using Microsoft Office.

Language, Literacy and Numeracy

Each student must complete the Language, Literacy and Numeracy (LLN) Indicator Tool. This LLN evaluation will assist Southern Cross School of Business in identifying each learner’s needs and appropriate support to be offered if and when required.

Unique Student Identifier

Each student must provide their USI (Unique Student Identifier) before they are to commence their studies. If you do not have a USI, you can create one at:

Assessment Overview

Assessment will occur through a variety of methods, including projects incorporating role-plays, case studies and short answer questions. Assessment conditions will ensure a simulated workplace environment.

Assessment marking system:

  • Competent (C) result: the student’s submitted work satisfies the learning requirements and all competency standards for the unit (in accordance with the National Register
  • Not Yet Competent (NYC) result: the student’s submitted work does not demonstrate their understanding of all competency standards in the unit. If a student receives a ‘Not Yet Competent’ outcome, he or she will receive written feedback from a trainer/assessor, clearly outlining where the gaps are. The student will then be required to rectify these gaps and re-submit their assessment for marking.
Once a student receives a satisfactory result for all required assessment tasks a competent (C) outcome will be awarded for the entire unit. The student must demonstrate their understanding of all competency standards in each unit before receiving a competent outcome.
Students have three (3) attempts to demonstrate competency, otherwise a unit re-enrolment fee applies (please see fee schedule contained in the Student Handbook).

Learner Resources

Southern Cross School of Business will provide its students with access to a wide range of learning resources. Some of those resources have been developed in-house whereas some other resources have been purchased from reputable resource providers available in the market. The resources available to students are in the form of Power point slides on each unit, Learner’s Guide or Student Workbook, access to ‘Handout’ folders in the Student online portal, which will contain handouts under each of the unit’s assessment resources. All students will be given the opportunity to obtain the soft copies of available resources, should they desire.


There are general use computers available at the campus. However, for ease of access, the School encourages students to bring their own laptop / media pads to the school for added convenience.

Recognition of Prior Learning (RPL) and Credit Transfer

Recognition of prior learning (RPL) is provided as an assessment option to students who consider they are able to meet the

skills and knowledge requirements of any unit(s) that make up the SIT40521 Certificate IV in Kitchen Management or equivalent or a bachelor’s degree (or equivalent).

RPL assessment is based primarily on the use of portfolio evidence and an interview with the student that includes oral questioning. When considered necessary (based on the Trainers & Assessor’s assessment of the student’s portfolio and interview questioning), it may also include a challenge test.

All applicants for RPL will receive advice and guidance from a Trainer and Assessor to ensure they understand the requirements of the relevant units of competency and the types of evidence required.

Student wishing to obtain recognition of their prior learning must then accept primary responsibility for identifying, gathering and submitting suitable evidence of their current competency.

The process may involve the student undertaking a practical demonstration (e.g., in a role play), combined with questioning by the Trainer and Assessor.

For those units where an applicant is unable to provide sufficient evidence to the standards required, they will be required to complete training and assessment in those units.

The following units of competency are required for the completion of this course.
Total number of units = 33

  • 27 Core Units
  • 6 elective units, consisting of:

    3 units from Group A below

    3 units from the electives listed below or from any current

    endorsed Training Package or accredited course.

Core Units


Use food preparation equipment


Prepare dishes using basic methods of cookery


Prepare appetisers and salads


Prepare stocks, sauces and soups


Prepare vegetable, fruit, eggs and farinaceous dishes


Prepare vegetarian and vegan dishes


Prepare poultry dishes


Prepare meat dishes


Prepare seafood dishes


Produce cakes, pastries and breads


Prepare food to meet special dietary requirements


Work effectively as a cook


Plan and cost recipes


Develop recipes for special dietary requirements


Plan cooking operations


Design and cost menus


Produce desserts


Manage conflict


Manage finances within a budget


Use hygienic practices for food safety


Participate in safe food handling practices


Develop and implement a food safety program


Roster staff


Lead and manage people


Receive, store and maintain stock


Monitor work operations


Implement and monitor work health and safety practices


Elective Units


Package prepared foodstuffs


Produce and serve food for buffets


Prepare and serve cheese


Enhance customer service experiences


Recruit, select and induct staff


Identify hazards, assess and control safety risks


For more information about this course, please visit