Certificate IV in Kitchen Management

Sydney School of Business and Technology

CRICOS Institution Code 02140E

Duration

78 weeks

Delivery

Face to Face (including 32.5% online component) via Learning Management System (Moodle), with industry work placement

Study Load

Face to Face / Online · 800 hours supervised instruction (including online tasks/activities), 380 hours work placement, plus 10 hours per week individual study on average

Intakes

—

Course Overview

About This Course

On successful completion of the course, students will receive SIT40521 Certificate IV in Kitchen Management. The outcome of this course is to guide students to become competent in, skills and knowledge required for 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. Employment Pathways Employment pathways are available to students who complete this qualification: To work as a Commercial Cook/Chef in organizations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops or to run a small business in these sectors.

Where You Can Study

Available Locations

Brisbane

Level 1, 45 Upper Edward Street, Spring Hill, Queensland 4000

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Eligibility

Entry Requirements

General Requirements

All students entering this course must have completed Year 10 or equivalent qualification.
Overseas students must demonstrate English language proficiency of IELTS 6.0 or equivalent.
Students with no formal qualifications are required to successfully complete the LLN test and meet with the Training Manager to be admitted.
Student must possess & bring their own laptop/notebook to class fully charged.
Overseas students can only enroll face to face 20 hours per week.
Note: Person seeking to enrol in this course must also read Student Handbook provided on this website.

Career & Study Pathways

Where this takes you

Career Opportunities

Employment Pathways Employment pathways are available to students who complete this qualification: To work as a Commercial Cook/Chef in organizations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops or to run a small business in these sectors.

Course Content

Units of Competency

All Units33 units

SITXWHS007

Implement and monitor work health and safety practices

SITXHRM009

Lead and manage people

SITXCOM010

Manage conflict

SITXHRM008

Roster staff

SITXFIN009

Manage finances within a budget

SITXMGT004

Monitor work operations

SITXHRM007

Coach others in job skills

SITHKOP010

Plan and cost recipes

SITXWHS005

Participate in safe work practices

SITXFSA006

Participate in safe food handling practices

SITXFSA005

Use hygienic practices for food safety

SITHCCC025*

Prepare and present sandwiches

SITHCCC027*

Prepare dishes using basic methods of cookery

SITHCCC039*

Produce pates and terrines

SITHCCC040*

Prepare and serve cheese

SITXINV006*

Receive, store and maintain stock

SITHKOP009*

Clean kitchen premises and equipment

SITHCCC023*

Use food preparation equipment

SITHCCC042*

Prepare food to meet special dietary requirements

SITHCCC028*

Prepare appetisers and salads

SITHCCC030*

Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031*

Prepare vegetarian and vegan dishes

SITHCCC029*

Prepare stocks, sauces and soups

SITHCCC035*

Prepare poultry dishes

SITHCCC036*

Prepare meat dishes

SITHCCC037*

Prepare seafood dishes

SITHCCC041*

Produce cakes, pastries and breads

SITHPAT016*

Produce desserts

SITHCCC043*

Work effectively as a cook

SITHKOP012*

Develop recipes for special dietary requirements

SITXFSA008*

Develop and implement a food safety program

SITHKOP015*

Design and cost menus

SITHKOP013*

Plan cooking operations

Common Questions

Frequently Asked Questions

How long does the Certificate IV in Kitchen Management take to complete?

The course has a total duration of 78 weeks, which includes 39 weeks of tuition delivery, 19 weeks of work placement (380 hours), and scheduled breaks.

How much does the Certificate IV in Kitchen Management cost?

The tuition fee is $18,000.00. Additionally, material fees (including kitchen ingredients, learning resources, tool kit, and uniform) are $1,800. There is also a non-refundable enrolment fee of $250.00 and a non-refundable application fee of $250.00. Students will also need to purchase their own uniform and kitchen kit from SSBT designated hospitality shop partners.

Is work placement required for this course?

Yes, all students enrolled in this course must undertake 380 hours of work placement at an approved hospitality venue. Work placement must be completed successfully in order to gain this qualification.

What further study options are available after completing this course?

After achieving SIT40521 Certificate IV in Kitchen Management, individuals could progress to the SIT50422 Diploma of Hospitality Management, which is available at SSBT.

What are the English language requirements for international students?

Overseas students must demonstrate English language proficiency of IELTS 6.0 or equivalent. Students with no formal qualifications are required to successfully complete the LLN test and meet with the Training Manager to be admitted.

Application

How to Apply

Three simple steps to get enrolled

Step 01

Enquire

Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.

Step 02

Submit Documents

Our team will guide you on exactly which documents to prepare and submit.

Step 03

Get Enrolled

Receive your offer letter and confirm your enrolment. Welcome to the course!

Processing time: Offer letter issued within approximately 1 business days.

Course Snapshot

Typical Salary (AUD)

Entry-level (0-2 years)$45,000 – $55,000/yr

Early Career (2-5 years)$55,000 – $70,000/yr

Mid-Level (5-10 years)$70,000 – $85,000/yr

Career Paths

Chef de Partie
Sous Chef
Kitchen Manager
Head Chef
Catering Supervisor

Key Skills

Advanced food preparation and commercial cooking techniques
Kitchen team leadership and supervision
Menu planning, design, and costing
Financial management and cost control in kitchen operations
Stock management and inventory control

Full course overview

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