SIT40521

Certificate IV in Kitchen Management

The SIT40521 Certificate IV in Kitchen Management prepares individuals for careers in hospitality kitchen management. Students learn food preparation, cooking techniques, menu planning, and staff supervision. Graduates can confidently manage kitchens and lead teams in roles such as kitchen manager or sous chef.
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84 Weeks

Duration

Face to Face

Delivery Mode

CRICOS Code

117259A

4

AQF Level
course contents

What's included?

Student Support

ACP staff help with studying, assessments, accommodations, language, and counseling. Students can get extra support from a student officer who may recommend external services. International students receive free support but might need to pay for outside services.

Practical Training

Face-to-face classroom instruction, complemented by practical training at ACP’s Commercial Kitchen in a simulated environment for at least 20 hours per week over 68 weeks, to develop the knowledge and skills required for each unit of competency in this qualification.

Career Pathways

Employment/Career pathway Units in this qualification include knowledge and skills for experienced professionals such as Chef, Head Chef, Sous Chef, Kitchen Manager, Food and Beverage Manager, and Restaurant Supervisor.

Course Details

Mode of Study

Face to face instruction in a classroom, with hands-on training at ACP’s Commercial Kitchen for a minimum of 20 hours per week over 72 weeks to acquire the required knowledge and skills for this qualification.

Delivery Location

  • Face-to-Face Theory Classes: 
    Suite 801B, Level 8, 492 St Kilda Road Melbourne, VIC 3004
  • For Face-to-Face Practical Training:
    G18, 18-38 Siddeley Street Docklands, Vic, 3008

Course Structure

To qualify, students must finish the Certificate IV in Kitchen Management (SIT40521) by completing 33 units: 27 core units and 6 elective units.

Training & Assessment (1500Hrs)

The qualification consists of 1600 hours, broken down as follows:

  • Learning Hours - 684 hours (theory and practical training).
  • Assessment Hours - 556 hours (classroom + kitchen/simulated hospitality environment).
  • Work based training hours - 200 hours.
  • Self-study - 160 hours.

Assessment Method

All competency assessments will follow the guidelines and standards in the official Training Package. Assessment methods may include multiple-choice tests, short-answer worksheets, practical demonstrations in a kitchen setting, roleplays/scenarios, projects, and logbooks.

Course Pathways

After successfully achieving this qualification, candidates may undertake SIT50422 - Diploma of Hospitality Management.

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Entry Requirements

All students must meet the following requirements to be accepted into courses at the Australian College of Pioneers (ACP).

Enrolment Information

Completed application form and signed agreement.
Identification documents, including one photo ID (e.g., driver’s license).

English Language Requirements For International Students

IELTS Test Scores

Minimum IELTS score of 6.0 or equivalent for direct entry into a VET course.
IELTS score of 5.5 or equivalent with an ELICOS course (up to 10 weeks) before the main VET course.
IELTS score of 5.0 or equivalent with an ELICOS course (up to 20 weeks) before the main VET course.
Note: IELTS results older than two years are not acceptable.

Education in English-Speaking Countries

Evidence of having studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom, or United States.

Recent Australian Education

Evidence of having successfully completed a foundation course, Senior Secondary Certificate of Education, or a substantial part of a Certificate IV or higher-level qualification from the Australian Qualifications Framework within two years* of the signed written agreement date.

Academic Requirements

Secondary Education

Successful completion of Year 12 or equivalent senior secondary studies in the applicant's home country, comparable to Australian senior secondary education.

Mature Age Students

Relevant Work Experience

Considered without the minimum education requirements if they have relevant work experience in the chosen area of study and demonstrate the capacity to meet course requirements.

Minimum Experience

Typically, a minimum of 2 years' relevant work experience is expected.

Individual Case Review

Each case will be reviewed individually, with evidence such as an employment reference letter on company letterhead, work samples, and curriculum vitae.

Recognition of Prior Learning (RPL)

These learners will be assessed for RPL opportunities, and their course duration and volume of learning will be adjusted accordingly if RPL is granted.

Course Units

To achieve qualification SIT40521 - Certificate IV in Kitchen Management, students must complete 33 units: 27 core units and 6 elective units. The course lasts 84 weeks, with 72 weeks of classes and 12 weeks of holidays. Students must attend a minimum of 20 course contact hours per week.
Core Units
Electives
  • SITXFSA005 - Use hygienic practices for food safety
  • SITHCCC027 - Prepare dishes using basic methods of cookery
  • SITHKOP010 - Plan and cost recipes
  • SITHCCC041 - Produce cakes, pastries and breads
  • SITHCCC028 - Prepare appetisers and salads
  • SITHCCC035 - Prepare poultry dishes
  • SITHCCC023 - Use food preparation equipment
  • SITHCCC029 - Prepare stocks, sauces and soups
  • SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 - Prepare vegetarian and vegan dishes
  • SITHCCC036 - Prepare meat dishes
  • SITHCCC037 - Prepare seafood dishes
  • SITHCCC042 - Prepare food to meet special dietary requirements
  • SITHPAT016 - Produce desserts
  • SITXFSA006 - Participate in safe food handling practices
  • SITXINV006 - Receive, store and maintain stock
  • SITXFIN009 - Manage finances within a budget
  • SITHKOP012 - Develop recipes for special dietary requirements
  • SITHKOP013 - Plan cooking operations
  • SITHKOP015* - Design and cost menus
  • SITXCOM010 - Manage conflict
  • SITXFSA008* - Develop and implement a food safety program
  • SITXHRM008 - Roster staff
  • SITXHRM009 - Lead and manage people
  • SITXMGT004 - Monitor work operations
  • SITXWHS007 - Implement and monitor work health and safety practices
  • SITHCCC043 - Work effectively as a cook
  • SITXHRM007 - Coach others in job skills
  • SITHCCC040 - Prepare and serve cheese
  • SITHCCC039 - Produce pates and terrines
  • SITHCCC026 - Package prepared foodstuffs
  • SITXWHS005 - Participate in safe work practices
  • SITHKOP009 - Clean kitchen premises and equipment

Ready to kickstart your career in hospitality?

Get in touch with one of our consultants today to discover how we can help you achieve your study goals and determine if you meet the eligibility requirements for this course!
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