SIT40521 Certificate IV in Kitchen Management

Course Details

Unit of Competency: 33 Units

1. SITHCCC023 Use food preparation equipment
2. SITHCCC027 Prepare dishes using basic methods of cookery
3. SITHCCC028 Prepare appetisers and salads
4. SITHCCC029 Prepare stocks, sauces and soups
5. SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
6. SITHCCC031 Prepare vegetarian and vegan dishes
7. SITHCCC035 Prepare poultry dishes
8. SITHCCC036 Prepare meat dishes
9. SITHCCC037 Prepare seafood dishes
10. SITHCCC041 Produce cakes, pastries and breads
11. SITHCCC042 Prepare food to meet special dietary requirements
12. SITHCCC043 Work effectively as a cook
13. SITHKOP010 Plan and cost recipes
14. SITHKOP012 Develop recipes for special dietary requirements
15. SITHKOP013 Plan cooking operations
16. SITHKOP015 Design and cost menus
17. SITHPAT016 Produce desserts
18. SITXCOM010 Manage conflict
19. SITXFIN009 Manage finances within a budget
20. SITXFSA005 Use hygienic practices for food safety
21. SITXFSA006 Participate in safe food handling practices
22. SITXFSA008 Develop and implement a food safety program
23. SITXHRM008 Roster staff
24. SITXHRM009 Lead and manage people
25. SITXINV006 Receive, store and maintain stock
26. SITXMGT004 Monitor work operations
26. SITXWHS007 Implement and monitor work health and safety practices
1. SITXWHS005 Participate in safe work practices
2. SITHKOP009 Clean kitchen premises and equipment
3. BSBSUS211 Participate in sustainable work practices
4. BSBTWK201 Work effectively with others
5. SITXCCS014 Provide service to customers
6. SITXCOM007 Show social and cultural sensitivity
7. SITXFIN008 Interpret financial information
8. SITXWHS006 Identify hazards, assess and control safety risks
9. SITHCCC034 Work effectively in a commercial kitchen
Please note choice of electives may vary based on the employment outcome appropriate to a student’s needs, qualification requirement and our ability to deliver.

Common Questions

The qualification does not have any entry requirements. However, PAGE Institute requires applicant's to be employed in the hospitality industry at the time of application.

This course is subsidised by the Queensland Government under the Higher Level Skills Program. Click here to read the Factsheet.

You must

  • be 15 years of age or over
  • be an Australian Citizen/Permanent Resident, New Zealand Citizen, Humanitarian Visa Holder
  • be living in Queensland
  • have left school
  • nothave completed Certificate IV or higher-level course

The course will be delivered in your workplace using a combination of Face to Face Training and Recognition of Prior Learning.

RPL is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit. 


RPL involves issuing organisations undertaking an assessment of each individual who applies to determine the extent to which that individual’s previous learning is equivalent to the learning outcomes of the components of the destination qualification.

  • Government Subsidised Students:

    All subsidised students are required to pay a co-contribution fee.

    PAGE Institute charges: $1/Unit (Non-concessional); 50cents/Unit (Concessional).

    Total unit of competency in this course: 33


  • Self-funded Students – Request for a cost and payment plan

The course delivery depends on the factors such as your current skills and experience as well as your knowledge of the hospitality industry.

In a typical scenario, the assessor will visit you in your workplace to determine your potential for RPL and the amount of training required for you to successfully achieve this qualification.

Based on the factors outlined above, it is very difficult for us to give you an exact timeframe. However, typically majority of our students finish their course between 6 – 18 months.

Request for our Free Course Guide for more information or simply call us if you have specific questions.