Certificate IV in Kitchen Management


SIT40521 Certificate IV in Kitchen Management


Course Overview

Certificate IV in Kitchen Management note only equips you with practical cooking
skills, it also gives you the tools to be a leader in the kitchen. It provides a pathway to work in organitions such as restaurants, hotels, clubs, pubs, cafes and coffee shops,
or to run a small business in these sectors.


78 Weeks / 1.5 Year (Inclusive of holidays and study break)

Study Mood

Face to face

Course Fee

 $15,000 – For 1.5 year 
(Including $10,000 for Certificate III and $5,000 for Certificate IV Units

Material Fee

$1,200 (Including $1,000 for Certificate III and $200 for Certificate IV course )

Entry Requirement

Completion of Australian Year 11 or equivalent.

English Proficiency

IELTS: Overall score 5.5 (or better)

TOEFL: Overall score 5.5 (or better)

Pearson (PTE Academic): Overall score 42 (or better)

Cambridge English: Advanced (CAE) or Proficiency (CPE) with a score of 162 or above.


Quarterly – January, April, July, October

Delivery Location

Melbourne Campus: L4/303, Collins Street, Melbourne
Training Kitchen: Richmond

In order to attain the qualification you will complete thirty-three (33) units including twenty-seven (27) core units and six (6) elective units. This qualification follows on from the Certificate III in Commercial Cookery where you would have completed 25 of the 33 units. As part of the course, students are required to complete 48 occasions (Certificate III in Commercial Cookery) and 12 occasions (Certificate IV in Kitchen Management) of Work-based Training. We will assist you in finding a suitable venue for you to complete your Work-based Training.

Code Title Core/Elective
SITXFSA005 Use hygienic practices for food safety Core
SITXFSA006 Participate in safe food handling practices Core
SITXHRM007 Coach others in job skills Elective
SITXINV006* Receive, store and maintain stock Core
SITHCCC023* Use food preparation equipment Core
SITHCCC027* Prepare dishes using basic methods of cookery Core
SITHCCC028* Prepare appetisers and salads Core
SITHASC024* Prepare Asian salads Elective
SITHCCC044* Prepare specialised food items Elective
SITHCCC029* Prepare stocks, sauces and soups Core
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC031* Prepare vegetarian and vegan dishes Core
SITHCCC035* Prepare poultry dishes Core
SITHCCC036* Prepare meat dishes Core
SITHCCC037* Prepare seafood dishes Core
SITHCCC041* Produce cakes, pastries and breads Core
SITHPAT016* Produce desserts Core
SITHCCC042* Prepare food to meet special dietary requirements Core
SITHKOP010 Plan and cost recipes Core
SITHCCC040 Prepare and serve cheese Elective
SITHCCC038 Produce and serve food for buets Elective
BSBSUS211 Participate in sustainable work practices Elective
SITHCCC043 Work eectively as a cook Core
SITXCOM010 Manage conict Core
SITXHRM008 Roster sta Core
SITHKOP012 Develop recipes for special dietary requirements Core
SITHKOP013* Plan cooking operations Core
SITHKOP015 Design and cost menus Core
SITXFSA008 Develop and implement a food safety program Core
SITXFIN009 Manage nances within a budget Core
SITXMGT004 Monitor work operations Core
SITXHRM009 Lead and manage people Core
SITXWHS007 Implement and monitor work health and safety practices Core

* Prerequisite Unit SITXFSA005 Use hygienic practices for food safety

Upon completion of the qualification, you can expect to become a Chef or a Chef de partie in a commercial kitchen environment.

On completion of the Certificate IV in Commercial Cookery, students may pursue the Diploma of Hospitality Management (Commercial Cookery Pathway) at Lyons College or other CRICOS registered training organisations. or other CRICOS registered trainingorganisations.

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