SIT40521 Certificate IV in Kitchen Management - Course Overview

Aug 29, 2026

Uploaded by Paura

SIT40521 Certificate IV in Kitchen Management provides structured training for professional kitchen roles, covering core cookery operations and food preparation equipment use, as well as dishes including appetisers, salads, stocks, sauces, soups, and vegetarian, vegan, poultry, meat, and seafood specialties. It also strengthens kitchen capability in hygiene and safe food handling, planning and costing recipes, designing and costing menus, and managing finances and conflicts, alongside work health and safety practices, staffing rosters, and stock receiving, storage, and maintenance. Entry requirements include age and evidence during enrolment plus English test scores.

LanguageEnglish

CategoryExam

FormatPDF

Pages2

Reading Time5 min

AccessFree to download

Core Units

Food preparation and cookery skills

Food safety and hygienic practices

Work operations, stock and people management

Elective Units

Entry Requirements

Course Investment and Options

Delivery Mode

Required English Language Test Scores

SIT40521 CERTIFICATE IV in Kitchen Management (CRICOS Course Code: 109492C) Free First Aid Certificate Free Food Safety Certificate Work Placement Support CORE UNITS SITHCCC023* SITHCCC027* SITHCCC028* SITHCCC029* SITHCCC030* SITHCCC031* SITHCCC035* SITHCCC036* SITHCCC037* SITHCCC041* SITHCCC042* SITHCCC043* SITHKOP010 SITHKOP012* SITHKOP013* SITHKOP015* SITHPAT016* SITXCOM010 SITXFIN009 SITXFSA005 SITXFSA006 SITXFSA008* SITXHRM008 SITXHRM009 SITXINV006* SITXMGT004 SITXWHS007 Use food preparation equipment Prepare dishes using basic methods of cookery Prepare appetisers and salads Prepare stocks, sauces and soups Prepare vegetable, fruit, eggs and farinaceous dishes Prepare vegetarian and vegan dishes Prepare poultry dishes Prepare meat dishes Prepare seafood dishes Produce cakes, pastries and breads Prepare food to meet special dietary requirements Work effectively as a cook Plan and cost recipes Develop recipes for special dietary requirements Plan cooking operations Design and cost menus Produce desserts Manage conflict Manage finances within a budget Use hygienic practices for food safety Participate in safe food handling practices Develop and implement a food safety program Roster staff Lead and manage people Receive, store and maintain stock Monitor work operations Implement and monitor work health and safety practices ELECTIVE UNITS SITHCCC025 SITHCCC026 SITHCCC040 SITHCCC044 BSBTWK501 SITXINV008 Prepare and present sandwiches Package prepared foodstuffs Prepare and serve cheese Prepare specialised food items Lead diversity and inclusion Control stock ENTRY REQUIREMENTS Must be 18+ years old English requirements for student visa applicants (per Schedule 1) Provide evidence during enrolment COURSE INVESTMENT Option 1 Tuition Fee: 28 weeks (Classroom Based) $7,700 Administration Fee: $100.00, Material Fee: $200.00 Option 2 Tuition Fee: 106 weeks (Certificate III + Certificate IV + Diploma Package) $21,000 Administration Fee: $100.00, Material Fee: $1,500.00 Option 3 Tuition Fee: 137 weeks (Certificate III + Certificate IV + $24,000 Diploma + Advanced Diploma Package) Administration Fee: $100.00, Material Fee: $1,800.00 DELIVERY MODE 28 weeks full time Brisbane (Classroom Based) Classroom & Workplace Based (Combination of training assessment delivery methods) Contact Peter Wang today: [peterIBDM@asmitraining.edu.au](peterIBDM@asmitraining.edu.au) +61 422 577 277 Level 8, 269 Wickham Street, Fortitude Valley, 4006, QLD, Australia [asmitraining.edu.au](asmitraining.edu.au) 1300 400 269 Schedule 1-Required English Language Test Scores AUSTRALIAN SKILLS MANAGEMENT INSTITUTE RTO No.: 32217 | CRICOS No.: 03442E Item 1 2 3 4 5 6 7 8 9 Test Name C1 Advanced CELPIP General IELTS Academic IELTS General Training LANGUAGECERT Academic MET OET PTE Academic TOEFL iBT Minimum Test Score Overall band score of 161 Overall band score of 7 Average band score of 6.0 Average band score of 6.0 Overall band score of 61 Overall band score of 53 Overall band score of 1210 Overall band score of 47 Total band score of 67 Minimum test score: if principal course is accompanied by at least 10 weeks of an ELICOS; or if a standard foundation program; or if an extended foundation program; or if an eligible pathway program Not accepted for purposes of subclause 500.213(1) of Schedule 2 to the Regulations. Overall band score of 6 Average band score of 5.5 Average band score of 5.5 Overall band score of 54 Overall band score of 49 Overall band score of 1090 Overall band score of 39 Total band score of 51 Minimum test score: if principal course is accompanied by at least 20 weeks of an ELICOS. Not accepted for purposes of subclause 500.213(1) of Schedule 2 to the Regulations. Overall band score of 5

FAQs

What core skills are covered in the Certificate IV in Kitchen Management?

Core units cover using food preparation equipment, basic cooking methods, preparing a wide range of dishes (including vegetarian/vegan and meat, poultry, seafood), and producing cakes, pastries, and breads.

How does the course address food safety and safe work practices?

The training includes hygienic practices for food safety, safe food handling practices, and developing and implementing a food safety program, supported by work health and safety implementation and monitoring.

What are the entry requirements and English language testing requirements?

Applicants must be 18+ years old and provide evidence during enrolment. Student visa applicants must meet required English language test scores per Schedule 1 (e.g., IELTS Academic/General Training and other listed tests).

Aug 29, 2026

Uploaded by Paura