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SIT40521 – Certificate IV In Kitchen Management


This qualification reflects the role of commercial 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 as a Chef or Chef de partie in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops

92 weeks over 6 terms, including breaks and holidays.
Study Mode and Assessment Methods

This course is delivered in a classroom environment and includes structured learning activities including theory, group discussions, case studies, presentations and research. This course is delivered in a classroom environment offering business and simulated office activities.

Activities include: group discussions, case studies/scenarios, role plays, computer-based activities, research, presentations, project/activities and demonstrated application of skills

Entry Requirements

Age – 18+

English – IELTS 5.5 or equivalent in TOEFL, PTE, OET. Or /And Meet the Literacy, Language, Numeracy (LLN) test organised by Salford college

Academic – At least Year 12 Equivalent to Australian standards or/and Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)

Tuition Fee – $22500
Non – Tuition Fee comes to $2050 and the details are given below:
Application Fee – $350
Material Fee – $1700

(Includes kitchen tools, uniforms, textbooks, other materials, and consumables.)

Estimated Total Fee – $ 24550
To know about our promotional discounts, please fill the form below so we can send the latest offers to your email.

Note :

1. Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)

2. All students need to fulfil the GTE (genuine temporary entrant) requirements listed on DHA website and Salford College website

3. All LLN testing is done via skype or face to face interview with College Authorities or an authorised Agent of the College

4. All qualification certificates have to be attested by a local Notary public or Justice of Peace or an authorised officer/agent of Salford College


Students may enter SIT40516 Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification. This program has units of competency which form part of the SIT30816 Certificate III in Commercial Cookery. Students who have completed SIT30816 Certificate III in Commercial Cookery or any other suitable qualification will be eligible to apply for credit transfer which may reduce the course duration and fees

Students may choose to progress to higher qualifications after completing this qualification. Upon successful completion of this course, students may move to SIT050416 Diploma of Hospitality Management which will provide you with the skills to work as a Manager in any hospitality

Click here for more information about pathways with Universities

Recognition of Prior Learning/Credit transfer

Do you already have existing skills and knowledge and don’t need additional training? Have you done previous training?

Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer. RPL/Credit transfer may reduce your course duration and fees

Course Structure

There are 33 units in this qualification out of which 26 are core units and 7 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace.

This course is delivered in 2 stages as listed below.

Stage 1 is for 55 weeks and Stage 2 is between 26 and 30 weeks

This course includes practical units and industry placement (work-based training) components of 360 hours to be completed in the hospitality workplace kitchen. Out of 360 hours of Industry placement, students will need to complete 48 service periods in a commercial kitchen to complete the unit SITHCCC020 Work Effectively as a Cook. Likewise, students need to do 12 service periods in a commercial kitchen for the unit SITHKOP005 Co-ordinate cooking operations.

Please note that there would be a break between courses to cater for the next available intake date

Unit CodeUnit NameCore/ElectiveHours
SITHCCC003Prepare and present sandwiches Elective10
SITHCCC017Handle and serve cheese Elective5
SITXINV001Receive and store stockElective10
SITHFAB002 Provide responsible service of alcoholElective10
SITHCCC001Use food preparation equipmentCore25
SITHCCC005Prepare dishes using basic methods of cookeryCore45
SITHCCC006Prepare appetisers and saladsCore25
SITHCCC007Prepare stocks, sauces and soupsCore35
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishesCore45
SITHCCC012Prepare poultry dishesCore25
SITHCCC013Prepare seafood dishesCore30
SITHCCC014Prepare meat dishesCore50
SITHCCC018Prepare food to meet special dietary requirementsCore75
SITHCCC019Produce cakes, pastries and breadsCore40
SITHCCC020Work effectively as a cookCore80
SITHKOP002Plan and cost basic menusCore30
SITHPAT006Produce dessertsCore100
SITXFSA001Use hygienic practices for food safetyCore15
SITXFSA002Participate in safe food handling practicesCore40
SITXHRM001Coach others in job skillsCore20
SITXINV002Maintain the quality of perishable itemsCore10
BSBDIV501Manage diversity in the workplaceCore60
BSBSUS401Implement and monitor environmentally sustainable work practicesCore40
SITHKOP004Develop menus for special dietary requirementsCore15
SITHKOP005Coordinate cooking operations Core100
SITXCOM005Manage conflictCore20
SITXFIN003Manage finances within a budgetCore30
SITXHRM003Lead and manage peopleCore60
SITXMGT001Monitor work operationsCore20
SITXWHS003Implement and monitor work health and safety practicesCore30
SITHFAB005Prepare and serve espresso coffee Elective30
BSBITU306Design and produce business documentsElective80
SITXHRM002Roster staffElective30
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