SIT40521 – Certificate IV in Kitchen Management

Course Category:

Course Description

This qualification reflects the role of chefs 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. Completion of this qualification provides a pathway to work in organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops or run a small business in these sectors.


Entry Requirements

AIE requires that the following criteria be met:

  • Applicants must be a minimum of 18 years old at the time of commencement.
  • Successful completion of an Australian Equivalent Year 12 qualification or higher is required.
  • A minimum IELTS score of 5.0 overall with no band/sub score under 5.0 or a PTE score of 42, or a Certificate III in EAL or its equivalent, is necessary.
  • Additionally, students seeking enrolment in this qualification must have an appropriate level of written and spoken English, as well as numeracy skills suitable for the qualification.
  • The levels of written and spoken English are assessed through a Pre-Training Review process conducted during the enrolment procedure.
  • Applicants should possess basic computer and MS Office skills, including Word, Excel, and PowerPoint.
  • Learners are required to have a kitchen kit including, a chef’s dress, safety boots and a knife kit including various knives and other tools be able to undertake training in the kitchen effectively.
  • Students pursuing the course should possess the necessary physical abilities and manual handling skills required to perform various tasks involved in the training
  • It is essential for learners to be aware of and comfortable with handling complex food items, including various processed or raw meats, poultry, seafood, and dairy items considering any religious or dietary barriers that may affect their participation in the course.


Career Prospects

This qualification provides a pathway to work in hospitality and kitchen management role. Possible job titles include:

  • Chef
  • Head Chef
  • Sous Chef
  • Kitchen Manager
  • Food and Beverage Manager
  • Restaurant Supervisor


Assessment Approach

Each unit is delivered and assessed as a standalone module. Assessment comprises written assignments, activities, and practical application projects. Students are required to attend training and assessment activities as scheduled. The assessment is structured throughout the course. If students are unable to achieve competency, additional support is provided through mentoring and access to re-assessment, as outlined in our policies and procedures. Assessment requires accomplishment across all tasks to demonstrate competence and may include the following: knowledge test: multiple choice, worksheets: short answer questions, practical demonstration in the training/workplace kitchen, project, and logbook. AIE meets requirements listed under Clause 1.8 of Standards for Registered Training Organisations (RTOs) 2015 regarding the effective implementation of an assessment system that ensures that assessment (including recognition of prior learning):

Complies with the assessment requirements of the relevant training package or VET accredited course; and Is conducted in accordance with the Principles of Assessment and Rules of Evidence which are: Fairness, Flexibility, Validity, and Reliability.


RPL /Credit Transfers

The Recognition of Prior Learning (RPL) pathway is suitable for candidates who have previously acquired skills and knowledge from sources beyond the formal education and training system. This includes work and life experiences.

Credit transfer is a process that offers students consistent and agreed-upon credit outcomes for specific components of a qualification. This is based on identified equivalences in content and learning outcomes between matched qualifications. Upon successful completion of an RPL or Credit Transfer (CT) application, adjustments will be made to the units to be undertaken and the course duration. In cases where RPL is granted, learners are not required to partake in additional training and assessment for skills and knowledge they already possess.


Unit of Competence

To achieve the SIT40521 – Certificate IV in Kitchen Management, 33 units must be completed. These include 27 core units and 6 elective units.

Core Units

SITHCCC023 Use food preparation equipment

SITHCCC027 Prepare dishes using basic methods of cookery

SITHCCC028 Prepare appetisers and salads

SITHCCC029 Prepare stocks, sauces and soups

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031 Prepare vegetarian and vegan dishes

SITHCCC035 Prepare poultry dishes

SITHCCC036 Prepare meat dishes

SITHCCC037 Prepare seafood dishes

SITHCCC041 Produce cakes, pastries and breads

SITHCCC042 Prepare food to meet special dietary requirements

SITHCCC043 Work effectively as a cook

SITHKOP010 Plan and cost recipes

SITHKOP012 Develop recipes for special dietary requirements

SITHKOP013 Plan cooking operations

SITHKOP015 Design and cost menus

SITHPAT016 Produce desserts

SITXCOM010 Manage conflict

SITXFIN009 Manage finances within a budget

SITXFSA005 Use hygienic practices for food safety

SITXFSA006 Participate in safe food handling practices

SITXFSA008 Develop and implement a food safety program

SITXHRM008 Roster staff

SITXHRM009 Lead and manage people

SITXINV006 Receive, store and maintain stock

SITXMGT004 Monitor work operations

SITXWHS007 Implement and monitor work health and safety practices


Elective Units

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

CRICOS Code: 109679C

Course duration:

The total duration of this course covers 92 complete weeks. During this period, 72 weeks are allocated for full-time studies, while a maximum of 20 weeks are designated for holidays and breaks. It is expected that the program’s duration would be shorter for students who have completed components that can be identified through Recognition of Prior Learning (RPL) and/or Credit Transfer.

Delivery location:

Training will be conducted face to face on a full-time basis, both in a classroom and in AIE’s training kitchen and workplace (WBT) environment. Classrooms for the theory component of the course will be delivered at the site: Level 11, 474 Flinders Street, Melbourne Victoria 3000, Australia. The practical component of the course will be delivered at AIE’s commercial kitchen located at 242 Lygon St, CARLTON, VIC, 3053. The work-based training will take place in an industry-approved commercial kitchen, carefully selected and partnered with AIE to ensure the highest quality learning experience for our students.


Name Of RTO:
Australian Institute of Entrepreneurship

RTO Number:


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