Master the heat of the kitchen and lead with confidence.
upto 78 weeks
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The SIT40521 Certificate IV in Kitchen Management is designed for aspiring chefs and hospitality professionals ready to take the next step in their culinary careers. Whether you’re looking to become a chef, kitchen supervisor, or run your own food business, this course provides a strong foundation for success in a fast-paced industry.
Throughout the course, students gain hands-on experience in food preparation, menu planning, and kitchen organisation, while also developing essential management skills such as team leadership, rostering, stock control, and cost management. Emphasis is placed on real-world application, ensuring graduates are job-ready and confident in handling the day-to-day demands of a commercial kitchen. Training also covers compliance with hygiene regulations and workplace safety standards, which are critical in maintaining a professional kitchen environment.
Graduates of the SIT40521 Certificate IV in Kitchen Management are well-positioned for a range of career opportunities within the hospitality sector. With a blend of technical expertise and supervisory capability, students can progress into roles such as chef, chef de partie, or kitchen manager. This qualification also provides a pathway to further study in hospitality management, opening doors to advanced career growth both locally and internationally.
Elevare has the following course entry requirements; International students must:
Twenty-Seven (27) core units and six (6) elective units are required for the award of the SIT40521 Certificate IV in Kitchen Management.
S.no | Unit code | Unit name | Core/Elective |
1 | SITHCCC023 | Use food preparation equipment | Core |
2 | SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
3 | SITHCCC028 | Prepare appetisers and salads | Core |
4 | SITHCCC029 | Prepare stocks, sauces and soups | Core |
5 | SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
6 | SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
7 | SITHCCC035 | Prepare poultry dishes | Core |
8 | SITHCCC036 | Prepare meat dishes | Core |
9 | SITHCCC037 | Prepare seafood dishes | Core |
10 | SITHCCC041 | Produce cakes, pastries and breads | Core |
11 | SITHCCC042 | Prepare food to meet special dietary requirements | Core |
12 | SITHCCC043 | Work effectively as a cook | Core |
13 | SITHKOP010 | Plan and cost recipes | Core |
14 | SITHKOP012 | Develop recipes for special dietary requirements | Core |
15 | SITHKOP013 | Plan cooking operations | Core |
16 | SITHKOP015 | Design and cost menus | Core |
17 | SITHPAT016 | Produce desserts | Core |
18 | SITXCOM010 | Manage conflict | Core |
19 | SITXFIN009 | Manage finances within a budget | Core |
20 | SITXFSA005 | Use hygienic practices for food safety | Core |
21 | SITXFSA006 | Participate in safe food handling practices | Core |
22 | SITXFSA008 | Develop and implement a food safety course | Core |
23 | SITXHRM008 | Roster staff | Core |
24 | SITXHRM009 | Lead and manage people | Core |
25 | SITXINV006* | Receive, store and maintain stock | Core |
26 | SITXMGT004 | Monitor work operations | Core |
27 | SITXWHS007 | Implement and monitor work health and safety practices | Core |
28 | BSBTWK501 | Lead Diversity and Inclusion | Elective ‘E’ |
29 | SITHCCC039 | Produce pates and terrines | Elective ‘A’ |
30 | SITHCCC040 | Prepare and serve cheese | Elective ‘A’ |
31 | SITHKOP014 | Plan catering for events or functions | Elective ‘A’ |
32 | SITXCCS015 | Enhance customer service experiences | Elective ‘Other’ |
33 | SITXWHS006 | Identify hazards, assess and control safety risks | Elective ‘Other’ |
Students will be required to complete a work placement of a minimum 200 hours within an approved commercial kitchen facility as detailed in the assessment requirements of the SITHCCC043 Work effectively as a cook unit. This unit is completed in Term 6. Student are required to complete 20 hours per week of work placement for 10 weeks that requires the completion of 48 service periods.
The programme is 78 weeks in length (60 weeks of training and 18 weeks of holidays)
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Find answers to common questions about studying the SIT40521 Certificate IV in Kitchen Management at Elevare International College.
This qualification is designed for chefs and cooks who have a supervisory or team leading role in the kitchen, enabling them to operate independently and solve non-routine problems within the hospitality sector.
International students must be at least 18 years of age, have an IELTS score of 6.0 (or equivalent), and have completed Australian Year 11 or an AQF Certificate III or higher. Access to a laptop with Microsoft Office is also required.
This course is delivered through a blend of face-to-face classroom sessions, structured supervised study sessions, and includes a mandatory work placement in an approved venue.
The course duration is 78 weeks, which includes 60 weeks of training and assessment spread over 6 terms of 10 weeks each, and 18 weeks of holidays.
Yes, students are required to complete a minimum of 200 hours of work placement within an approved commercial kitchen facility. This placement is scheduled in Term 6, requiring 20 hours per week over 10 weeks.
