The SIT40521 Certificate IV in Kitchen Management is designed for individuals seeking advanced skills in culinary management, supervision, and operational responsibilities within commercial kitchens. This qualification prepares learners to lead kitchen teams, manage food safety and quality, oversee inventory, and develop innovative menus. Graduates will gain both practical and theoretical knowledge required for supervisory roles in a variety of hospitality settings.
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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.
This qualification reflects the role of professional 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. Possible job titles include:
Career Progression After gaining experience in supervisory chef roles, graduates may progress to:
Typical Work Environments Graduates can work in a variety of hospitality and catering settings, including:
Total number of units = 33
27 core units
6 elective units
No | Code | Title | Core/ Elective | Pre-requisites (Item/s) | Work placement |
1 | SITXFSA005 | Use hygienic practices for food safety | Core | – | – |
2 | SITXFSA006 | Participate in safe food handling practices | Core | – | – |
3 | SITHCCC027 | Prepare dishes using basic methods of cookery | Core | A | – |
4 | SITHCCC042 | Prepare food to meet special dietary requirements | Core | A, B | – |
5 | SITHKOP010 | Plan and cost recipes | Core | – | – |
6 | SITHCCC023 | Use food preparation equipment | Core | A | – |
7 | SITHCCC043 | Work effectively as a cook | Core | A, B | 48 shifts |
8 | SITHCCC028 | Prepare appetisers and salads | Core | A | – |
9 | SITHCCC029 | Prepare stocks, sauces and soups | Core | A | – |
10 | SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core | A, B | – |
11 | SITHCCC031 | Prepare vegetarian and vegan dishes | Core | A, B | – |
12 | SITHCCC035 | Prepare poultry dishes | Core | A, B | – |
13 | SITHCCC036 | Prepare meat dishes | Core | A, B | – |
14 | SITHCCC037 | Prepare seafood dishes | Core | A, B | – |
15 | SITHCCC041 | Produce cakes, pastries and breads | Core | A | – |
16 | SITHKOP012 | Develop recipes for special dietary requirements | Core | A, B, D, E | – |
17 | SITHKOP013 | Plan cooking operations | Core | A | – |
18 | SITHKOP015 | Design and cost menus | Core | E | – |
19 | SITHPAT016 | Produce desserts | Core | A | – |
20 | SITXCOM010 | Manage conflict | Core | – | – |
21 | SITXFIN009 | Manage finances within a budget | Core | – | |
22 | SITXFSA008 | Develop and implement a food safety program | Core | A, C | – |
23 | SITXHRM008 | Roster staff | Core | – | – |
24 | SITXHRM009 | Lead and manage people | Core | – | – |
25 | SITXINV006 | Receive, store and maintain stock | Core | A | – |
26 | SITXMGT004 | Monitor work operations | Core | – | – |
27 | SITXWHS007 | Implement and monitor work health and safety practices | Core | – | – |
28 | SITHCCC040 | Prepare and serve cheese | Elective | A | – |
29 | SITXFSA007 | Transport and store food | Elective | A, C | – |
30 | SITHCCC026 | Package prepared foodstuffs | Elective | A | – |
31 | BSBTWK501 | Lead diversity and inclusion | Elective | – | – |
32 | BSBSUS211 | Participate in sustainable work practices | Elective | – | – |
33 | HLTAID011 | Provide First Aid | Elective | – | – |
Pre-requisites (Item/s)
Unit Code & Name
HLTAID011 – Provide First Aid is a general elective unit as prescribed by the training package: https://training.gov.au/training/details/SIT40521/qualdetails . However, ALIT Education Group does not offer this unit as part of this
Total Duration: 80 weeks
Academic: 68 weeks Non-academic / Term
Breaks: 12 weeks
Tuition Weeks
68 weeks of structured academic learning and practical training
Delivery Mode/s
Location
Tuition Fee:
Standard Fee: AUD $14,919
Promotional Offer: AUD $12,500
Promotional 16% discount
Materials & Resources Fee:
Application Fee: AUD $250; Material Fee: AUD $1,250
Uniform & Kitchen Equipment Fee:
Experienced trainers with real industry backgrounds Blend of classroom, online, and workplace learning Industry partnerships for quality work placement Pathways to further study in community services and allied health
Credit Transfer and Recognition of Prior Learning (RPL) may reduce the duration of your study where applicable. Applications are assessed in accordance with ALIT’s Credit Transfer and RPL policies and the Standards for RTOs. Evidence must be provided, and where gaps are identified, additional training, assessment tasks, interviews and/or supporting evidence may be required by the assessor.
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