Certificate IV in Kitchen Management

The Certificate IV in Kitchen Management (SIT40521) reflects the role of chefs and cooks who have a supervisory or team-leading role in the kitchen. Graduates operate independently or with limited guidance and use discretion to solve non-routine problems, providing a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafés and coffee shops, or to run a small business in these sectors. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

A total of 33 units (27 core and 6 electives) must be completed, covering food preparation and cookery methods across appetisers, stocks and soups, vegetable and farinaceous dishes, poultry, meat and seafood, cakes and pastries, special dietary requirements, recipe planning and costing, menu design, rostering and people leadership, budgeting, food safety and workplace health and safety.

Delivered face-to-face (classroom based) over 78 weeks — 66 study weeks plus 12 weeks of holidays, 20 hours per week in the classroom plus an estimated 5 hours per week of self-study, including a 240-hour work placement coordinated under DIT's Work Placement Policy — at Darwin Institute of Trade (DIT, RTO 41128, CRICOS 03609J)'s Parramatta NSW and North Melbourne VIC classroom campuses, with practical kitchen training at Alexandria NSW and Wayville SA. Graduates may progress to SIT50422 Diploma of Hospitality Management or any other Diploma-level qualification within the SIT Tourism, Travel and Hospitality Training Package. Recognition of Prior Learning (RPL) is available to all students upon enrolment, and is particularly recommended for applicants who have worked in a relevant job role for at least 2 years.