Certificate IV in Kitchen Management

SIT40521 Certificate IV in Kitchen Management

CRICOS Course Code: 117521C

‘Ignite your passion, sharpen your skills, and savor the success that comes with being a true culinary professional’

EDUCATE MOTIVATE ELEVATE

Course Description

Embark on a tantalising journey with the SIT40521 Certificate IV in Kitchen Management in Canberra, ACT.

This esteemed qualification is designed for visionary cooks who aspire to lead the charge in the culinary realm as Chefs or Chef de Parties.

With a perfect blend of autonomy and seasoned guidance, the SIT40521 Certificate IV in Kitchen Management will navigate the art of problem-solving, transforming every challenge into a chance to shine.

Course Structure

The total number of Units of Competency to receive the SIT40521 Certificate IV in Kitchen Management is 33 comprising of 27 core and 6 elective units. Please note: You will receive Credit Transfers for any equivalent units previously completed as part of the SIT30821 Certificate III in Commercial Cookery.

The list of units for each delivery mode can be found on the relevant course brochure:

Course Delivery Mode Options

Work-Based Training (WBT) - Designed for Apprentices or fee-for-service students currently working in a commercial kitchen.
Classroom-Based Training (CBT) - Designed for full-time domestic and international students. This training is delivered entirely in a classroom setting and a fully equipped commercial training kitchen.

Course Duration

Work-Based Training

6 - 12 months, depending on the number of credit transfers and the individual progress of each student. At a minimum, students are expected to complete one unit of competency per month.

Classroom- Based Training

Full-time International and Domestic Students
26 weeks including 6 weeks of holidays. Includes credit transfers applied from completion of SIT30821 Certificate III of Commercial Cookery

Job Outcomes

Completing the SIT40521 Certificate IV in Kitchen Management qualification in Canberra, ACT with Access Recognised Training Australia through an apprenticeship pathway allows graduates to become a qualified tradesperson (Chef) recognised across the ACT and Australia. In addition, this course equips graduates with the skills to step into supervisory and management roles in commercial kitchens. Typical job outcomes include: Chef Qualified tradesperson able to plan, prepare, and cook a wide variety of menu items in commercial kitchens. Chef de Partie (Section Chef) Oversees a specific kitchen section (e.g., grill, larder, or pastry), managing preparation and production. Sous Chef Second-in-command in the kitchen, assisting the Head Chef in planning menus, supervising staff, and ensuring food quality. Kitchen Supervisor / Team Leader Coordinates staff, maintains food safety standards, and manages day-to-day kitchen operations. Small Business Owner (Hospitality / Catering) Graduates may choose to run their own food business, café, or catering operation, applying both culinary and management expertise.

Admission Requirements

Apprenticeship Pathway

Successful completion of SIT30821 Certificate III in Commercial Cookery;
Sound English language, literacy and numeracy skills (ACSF – Level 4); and
Employed in a fully operational commercial kitchen environment with a supporting employer.

International Students

Must be at least 18 years of age;
Successful completion of SIT30821 Certificate III in Commercial Cookery
Proficient English language skills equivalent to IELTS 6.0. Our preferred method is Pearson Test of English (PTE Academic) - A minimum overall score of 50, with no communicative skill score below 42.

Further Study Pathways

After achieving the SIT40521 Certificate IV in Kitchen Management, candidates may undertake SIT50422 Diploma of Hospitality Management.

For Apprentices

Receive the Australian Apprentice Training Support Payment of up to $5,000 over two years while completing the SIT40521 Certificate IV in Kitchen Management qualification (subject to approval by the Apprenticeship Connect provider).