[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-158394-105":3,"detail-sidebar-cat-0-en-105":75,"doc-detail-158394-en":125},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":68,"head_meta":70,"extra_data":72,"updated_unix":74},105,"en","sit40521-certificate-iv-in-kitchen-management-course-overview","SIT40521 Certificate IV in Kitchen Management - Course Overview","","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.",{"@graph":14,"@context":67},[15,34,50],{"@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-course-overview/158394/",4,{"url":32,"name":10,"@type":35,"author":36,"headline":10,"publisher":39,"fileFormat":42,"inLanguage":8,"description":12,"dateModified":43,"datePublished":44,"encodingFormat":42,"isAccessibleForFree":45,"interactionStatistic":46},"DigitalDocument",{"name":37,"@type":38},"Paura","Person",{"url":19,"name":40,"@type":41},"DocShare","Organization","application/pdf","2026-09-11","2026-08-29",true,{"@type":47,"interactionType":48,"userInteractionCount":22},"InteractionCounter",{"@type":49},"ViewAction",{"@type":51,"mainEntity":52},"FAQPage",[53,59,63],{"name":54,"@type":55,"acceptedAnswer":56},"What core skills are covered in the Certificate IV in Kitchen Management?","Question",{"text":57,"@type":58},"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.","Answer",{"name":60,"@type":55,"acceptedAnswer":61},"How does the course address food safety and safe work practices?",{"text":62,"@type":58},"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.",{"name":64,"@type":55,"acceptedAnswer":65},"What are the entry requirements and English language testing requirements?",{"text":66,"@type":58},"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).","https://schema.org",{"og:url":32,"og:type":69,"og:title":10,"og:site_name":40,"og:description":12},"article",{"robots":71,"canonical":32},"index,follow",{"doc_id":73,"site_id":7},158394,1788002103,{"code":4,"msg":76,"data":77},"success",[78,82,86,89,94,99,104,109,114,117,121],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":79,"show_sort_weight":80,"slug":81},"Story & 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Safety Certificate  Work Placement Support  \nCORE UNITS  \nSITHCCC023*  \nSITHCCC027*  \nSITHCCC028*  \nSITHCCC029*  \nSITHCCC030*  \nSITHCCC031*  \nSITHCCC035*  \nSITHCCC036*  \nSITHCCC037*  \nSITHCCC041*  \nSITHCCC042*  \nSITHCCC043*  \nSITHKOP010  \nSITHKOP012*  \nSITHKOP013*  \nSITHKOP015*  \nSITHPAT016*  \nSITXCOM010  \nSITXFIN009  \nSITXFSA005  \nSITXFSA006  \nSITXFSA008*  \nSITXHRM008  \nSITXHRM009  \nSITXINV006*  \nSITXMGT004  \nSITXWHS007  \nUse food preparation equipment  \nPrepare dishes using basic methods of cookery Prepare appetisers and salads  \nPrepare stocks, sauces and soups  \nPrepare vegetable, fruit, eggs and farinaceous dishes  \nPrepare vegetarian and vegan dishes Prepare poultry dishes  \nPrepare meat dishes Prepare seafood dishes  \nProduce cakes, pastries and breads  \nPrepare food to meet special dietary requirements Work effectively as a cook  \nPlan and cost recipes  \nDevelop recipes for special dietary requirements Plan cooking operations  \nDesign and cost menus Produce desserts Manage conflict  \nManage 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  \nLead and manage people Receive, store and maintain stock Monitor work operations  \nImplement and monitor work health and safety practices  \nELECTIVE UNITS  \nSITHCCC025  \nSITHCCC026  \nSITHCCC040  \nSITHCCC044  \nBSBTWK501  \nSITXINV008  \nPrepare and present sandwiches Package prepared foodstuffs Prepare and serve cheese  \nPrepare specialised food items Lead diversity and inclusion Control stock  \nENTRY REQUIREMENTS  \nMust be 18+ years old  \nEnglish requirements for student visa applicants (per Schedule 1)  \nProvide evidence during enrolment  \nCOURSE INVESTMENT  \nOption 1  \nTuition Fee:  \n28 weeks (Classroom Based) $7,700 Administration Fee: $100.00, Material Fee: $200.00  \nOption 2  \nTuition Fee:  \n106 weeks  \n(Certificate III + Certificate IV + Diploma Package)  \n$21,000  \nAdministration Fee: $100.00, Material Fee: $1,500.00  \nOption 3  \nTuition Fee:  \n137 weeks  \n(Certificate III + Certificate IV + $24,000 Diploma + Advanced Diploma Package)  \nAdministration Fee: $100.00, Material Fee: $1,800.00  \nDELIVERY MODE  \n 28 weeks full time  \n Brisbane (Classroom Based)  \n Classroom & Workplace Based (Combination of training assessment delivery methods)  \nContact Peter Wang today:  [peterIBDM@asmitraining.edu.au](peterIBDM@asmitraining.edu.au)  +61 422 577 277  \n Level 8, 269 Wickham Street, Fortitude Valley, 4006, QLD, Australia  [asmitraining.edu.au](asmitraining.edu.au)  1300 400 269  \nSchedule 1-Required English Language Test Scores  \nAUSTRALIAN SKILLS MANAGEMENT INSTITUTE RTO No.: 32217 | CRICOS No.: 03442E  \nItem  \n1  \n2  \n3  \n4  \n5  \n6  \n7  \n8  \n9  \nTest Name  \nC1 Advanced  \nCELPIP General  \nIELTS Academic  \nIELTS General Training  \nLANGUAGECERT Academic  \nMET  \nOET  \nPTE Academic  \nTOEFL iBT  \nMinimum Test Score  \nOverall band score of 161  \nOverall band score of 7  \nAverage band score of 6.0  \nAverage band score of 6.0  \nOverall band score of 61  \nOverall band score of 53  \nOverall band score of 1210  \nOverall band score of 47  \nTotal band score of 67  \nMinimum 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  \nNot accepted for purposes of subclause 500.213(1) of Schedule 2 to the Regulations.  \nOverall band score of 6  \nAverage band score of 5.5  \nAverage band score of 5.5  \nOverall band score of 54  \nOverall band score of 49  \nOverall band score of 1090  \nOverall band score of 39  \nTotal band score of 51  \nMinimum test score: if principal course is accompanied by at least 20 weeks of an  \nELICOS.  \nNot accepted for purposes of subclause 500.213(1) of Schedule 2 to the Regulations.  \nOverall band score of 5  \n","cbCaichE0cGmzJQC","https://ap.wps.com/l/cbCaichE0cGmzJQC","pdf",1189089,"English","# Core Units\n## Food preparation and cookery skills\n## Food safety and hygienic practices\n## Work operations, stock and people management\n# Elective Units\n# Entry Requirements\n# Course Investment and Options\n# Delivery Mode\n# Required English Language Test Scores","[{\"question\":\"What core skills are covered in the Certificate IV in Kitchen Management?\",\"answer\":\"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.\"},{\"question\":\"How does the course address food safety and safe work practices?\",\"answer\":\"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.\"},{\"question\":\"What are the entry requirements and English language testing requirements?\",\"answer\":\"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).\"}]","SIT40521 Certificate IV in Kitchen Management - Course Overview | PDF"]