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Delivery includes face-to-face simulated workplace and workplace study modes, with 2026 course details provided for domestic and international learners, including eligibility expectations, uniform requirements, and assessment approaches.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/exam/","Exam",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/sit40521-certificate-iv-in-kitchen-management-2026-version-1/271492/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/sit40521-certificate-iv-in-kitchen-management-2026-version-1/271492.png","ImageObject",300,407,{"name":42,"@type":43},"Violet","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-22","2026-09-15",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",9,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What role does the SIT40521 Certificate IV in Kitchen Management reflect?","Question",{"text":63,"@type":64},"It reflects chefs and cooks in a supervisory or team-leading role in the kitchen, operating independently or with limited guidance and using discretion to solve non-routine problems.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"Are there entry requirements for SIT40521?",{"text":68,"@type":64},"There is no formal qualification entry requirement, but students are expected to have employment in a relevant position in a commercial kitchen and meet specific core unit service requirements.",{"name":70,"@type":61,"acceptedAnswer":71},"How are students assessed in this course?",{"text":72,"@type":64},"Skills and knowledge are assessed through a range of methods including written assessments, questioning, portfolios, work samples, direct observation, practical assessments, and third-party feedback.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},271492,1789460754,{"code":4,"msg":82,"data":83},"success",[84,88,92,95,100,105,110,115,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":93,"slug":94},70,"exam",{"id":96,"doc_module":4,"doc_module_name":25,"category_name":97,"show_sort_weight":98,"slug":99},5,"Comic",60,"comic",{"id":101,"doc_module":4,"doc_module_name":25,"category_name":102,"show_sort_weight":103,"slug":104},6,"Technology",50,"technology",{"id":106,"doc_module":4,"doc_module_name":25,"category_name":107,"show_sort_weight":108,"slug":109},7,"Healthcare",40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},"Religion & Spirituality",20,"religion-spirituality",{"id":117,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":117,"slug":121},"World Cup","world-cup",{"id":123,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":123,"slug":125},10,"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":96,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":33,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":96,"language":139,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":12,"update_tm":80,"read_time":143},4398048950312,"https://ap-avatar.wpscdn.com/avatar/400002538284de19e3c?_k=1778320343897328908","SIT40521 Certificate IV in Kitchen Management  \nDESCRIPTION  \nThis qualification reflects the role of 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 nonroutine problems.  \nThis qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.  \nThe skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.  \nNo occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.  \nSIT40521 Certificate IV in Kitchen Management is available to international students (CRICOS Course No. 109632G) . Please refer to International for the course and fee information.  \nELIGIBILITY/ENTRY REQUIREMENTS  \nWhile there is no qualification entry requirement, students will be expected to have employment in a relevant position in a commercial kitchen to satisfy the requirements of core unit SITHCCC043 Work effectively as a cook which requires students to complete 48 restaurant services.  \nStudents must wear work clothing suited to the industry. The Training Restuarant is a simulated work environment, therefore closed-in shoes with non-slip soles are compulsory. Refer to the Resources section for a list of uniform and tools required to undertake this qualification.  \nA Language, Literacy, Numeracy and Digital Literacy (LLND) evaluation helps identify any areas where you may need additional support to help you achieve your goals.  \nDELIVERY DETAILS  \n\n| Location(s) | Palmerston, Alice Springs |  |\n| --- | --- | --- |\n| Duration * | Domestic Students:\u003Cbr>1.5 years full-time, 3 years part-time, Block delivery 2 week | International Students:\u003Cbr>1.5 years full-time,\u003Cbr>Block delivery 2 week |\n| Study mode ^^ | Face to Face, Simulated Workplace, Workplace |  |\n| Dates ^ | 2.2.2026 |  |\n| Attendance | Block schedule\u003Cbr>Monday-Friday |  |\n\nPage 1 of 5  \nSIT40521 Certificate IV in Kitchen Management 2026 – Version 1  \nCRICOS Provider No. 00300K (NT/VIC) | 03286A (NSW) | RTO Provider No. 0373 | ABN 54 093 513 649  \n|  | 8.00am – 4.00pm\u003Cbr>Timetable supplied at interview |\n| --- | --- |\n\n* Duration may vary depending on how long a student takes to reach the required competency level.  \n^ Course timetable will be provided on application for the course.  \n^^Information relating to study modes can be found in the 2026 TAFE Student Guide  \nFEES  \n\n| Fee Type | 2026 Course Fees |\n| --- | --- |\n| NT Government Supported* | $5,447.75 |\n| Full Fee | $17,984.65 |\n\n*This course is supported by the NT Government for domestic eligible students who are NT residents. A limited number of NT Government supported places are available, so secure your place now.  \nFees shown are indicative and subject to change annually. Actual course fees may vary depending on the units chosen. For International non-student visa-holders; study eligibility needs to be verified before enrolment. Fees may vary depending on the visa type. The course fee rates will vary for commercial contract arrangements.  \nFor further clarification and information on fees, fee exemptions, payment options, instalment plans, and refunds, contact CDU on 1800 061 963 or refer to TAFE Fees and Payments  \nASSESSMENT  \nSkills and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways including written assessment, questioning, portfolios, work samples, direct observation, practical assessments and third-party feedback.  \nThroughout your course you will receive information about assessments including how, when and where assessments will be conducted.  \nRECOGNITION OF PRIOR LEARNING (RPL)  \nRPL is a process that determines whether the skills, knowledge and experience y","cbCaifCLsKscqWXe","https://ap.wps.com/l/cbCaifCLsKscqWXe","pdf",332940,"English","# Description\n# Eligibility/Entry Requirements\n# Delivery Details\n## Location, Duration, and Attendance\n# Fees\n# Assessment\n# Recognition of Prior Learning (RPL)\n# Credit Transfer (CT)\n# Resources\n# Uniform","[{\"question\":\"What role does the SIT40521 Certificate IV in Kitchen Management reflect?\",\"answer\":\"It reflects chefs and cooks in a supervisory or team-leading role in the kitchen, operating independently or with limited guidance and using discretion to solve non-routine problems.\"},{\"question\":\"Are there entry requirements for SIT40521?\",\"answer\":\"There is no formal qualification entry requirement, but students are expected to have employment in a relevant position in a commercial kitchen and meet specific core unit service requirements.\"},{\"question\":\"How are students assessed in this course?\",\"answer\":\"Skills and knowledge are assessed through a range of methods including written assessments, questioning, portfolios, work samples, direct observation, practical assessments, and third-party feedback.\"}]","SIT40521 Certificate IV in Kitchen Management 2026 - Version 1 | PDF",13]