SIT40521 Certificate IV in Kitchen Management

Course Details

Units 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.SITXWHS005Participate in safe work practices
2.SITHKOP009Clean kitchen premises and equipment
3.BSBSUS211Participate in sustainable work practices
4.BSBTWK201Work effectively with others
5.SITXCCS014Provide service to customers
6.SITXCOM007Show social and cultural sensitivity
7.SITXFIN008Interpret financial information
8.SITXWHS006Identify hazards, assess and control safety risks
9.SITHCCC034Work 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


  • Completion of Year 12 or high school or equivalent in applicant’s home country (Subject to the country Assessment Level).
  • International Students must be over 18 years of age before commencing studies.
  • There are no course specific requirements for this course


  • International Students must have a good command of written and spoken English.
  • International students who do not have English as first language will need to show that they are capable of completing the course successfully by meeting at least one of the following entry requirements:
    • An IELTS score (Academic Module) of 5.5 with no individual band score less than 5.0, or
    • Certificate IV or Higher of AQF qualification or
    • PTE, with the minimum of overall 43 score (at least 36 score in each module)
    • Students with 5.0 bands will be considered if they have complete ELICOS program for a minimum period of 10 weeks
    • NYC in house English Placement Test for onshore applicants from Level 1 & 2 countries only

Note: All applicants from Level 3 countries must sit IELTS or PTE and obtain the required score before seeking enrolment in this course.

Please fill in the enquiry form or talk to your education agent to learn more about the cost and visa application if you're overseas.

The course is delivered Face to Face in a classroom and an industrial grade commercial kitchen facility organised by us. You are also required to complete 48 service periods (minimum of 4 hours per service period paid or unpaid) in a real work environment during your studies. You will receive full support from Page Institute in order to secure your vocational placement. Contact Hours:
  • 20 Hours face to face classroom (or virtual*) training including training in the commercial kitchen provided by PAGE Institute
*Please note face to face training may be delivered virtually due to covid-19 restrictions. Further information will be provided at the time of enrolment.

Anticipated duration of this course is 72 weeks. However, it may be significantly shorter depending on the factors such as CTs and RPL.

Please note as a student visa holder the duration of course may impact your visa conditions. We strongly recommend you contact the department of home affairs for more information.

We use a range of theory and practical assessment activities for each unit of competency to determine whether you’re competent.

The activities include but not limited to:

  • Theoretical assessments such as Written Questions, Oral Questions, Assignments, Projects, Case Studies
  • Practical assessments such as Role Plays, Demonstration Tasks, Presentations, Workplace Observations

You may be eligible to apply for credit transfer (CT) and/or RPL because of your previous studies and/or experience. You must discuss this with us prior to enrolling in any course. We will take you through a process to help you substantiate your claims. More information will be made available to you upon request.

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. 

Credit Transfer simply means we recognise your previous studies in Australia relevant to the course you’re applying to do with us. All of the completed units relevant to the course you undertake with us need not be completed again.