Certificate IV in Kitchen Management

The SIT40521 Certificate IV in Kitchen Management is delivered by Daffodil College at its Sydney CBD campus over 78 weeks, combining 60 weeks of structured training across six 10-week terms with scheduled holiday breaks. The qualification prepares students to plan, organise and supervise food preparation in a commercial kitchen, with a strong focus on quality, safety and hygiene standards. Students develop financial management skills to control costs and maximise profitability, leadership and team management skills to train and mentor kitchen staff, and menu development skills to design innovative, cost-effective menus. The course also covers industry compliance with food safety, occupational health and environmental standards, and effective communication with team members, suppliers and stakeholders. The program comprises units of competency covering staff rostering, hygienic food handling practices, recipe planning and costing, food safety program development, and preparation of a wide range of dishes including vegetarian, seafood, meat, poultry, pastries and desserts, along with a 5-week industry work placement. Training is delivered in a blended format — 15 hours face-to-face and 5 hours online each week on a full-time basis — supported by simulated commercial kitchen environments. Graduates are prepared for supervisory and management roles across the hospitality and culinary industry, with a pathway to further study such as the SIT50422 Diploma of Hospitality Management.