SIT40521 – Certificate IV in Kitchen Management

  • Course Code : SIT40521
  • CRICOS Course Code : 112252D
  • Course Duration : 78 weeks
  • Tuition Fee : Tuition Fee $16,500
    Enrolment Fee $250
  • Location : Level 10, 140 Elizabeth Street, Sydney NSW 2000

    Level 1, 15 Moore Street, Canberra ACT 2601
  • Material Fee : $400
  • Mode of Study : Face-to-face

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Secure your place in the SIT40521 Certificate IV in Kitchen Management.

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This 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 non-routine problems.

This 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.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice.

10th April 2023
22nd May 2023
10th July 2023
28th August 2023
9th October 2023
13th November 2023

Students successfully completing this course will receive the SIT40521 – Certificate IV in Kitchen Management

QIBA has the following entry requirements:

International students must:

  • Be at least 18 years of age and must have completed at least the equivalent of Year 12.
  • Satisfy course entry requirements to determine suitability for the course and student needs.
  • Have an IELTS* score of 5.5 or equivalent (test results must be no more than 2 years old).

English language competence can also be demonstrated through documented evidence of any of the following:

  • Educated for 5 years in an English-speaking country; or
  • Successful completion of an English Placement Test

*NOTE: Other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.

This 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.

Code Title Core / Elective
SITHCCC023* Use food preparation equipment Core
SITHCCC027* Prepare dishes using basic methods of cookery Core
SITHCCC028* Prepare appetisers and salads Core
SITHCCC029* Prepare stocks, sauces and soups Core
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC031* Prepare vegetarian and vegan dishes Core
SITHCCC035* Prepare poultry dishes Core
SITHCCC036* Prepare meat dishes Core
SITHCCC037* Prepare seafood dishes Core
SITHCCC041* Produce cakes, pastries and breads Core
SITHCCC042* Prepare food to meet special dietary requirements Core
SITHCCC043* Work effectively as a cook Core
SITHKOP010 Plan and cost recipes Core
SITHKOP012* Develop recipes for special dietary requirements Core
SITHKOP013* Plan cooking operations Core
SITHKOP015* Design and cost menus Core
SITHPAT016* Produce desserts Core
SITXCOM010 Manage conflict Core
SITXFIN009 Manage finances within a budget Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFSA006 Participate in safe food handling practices Core
SITXFSA008* Develop and implement a food safety program Core
SITXHRM008 Roster staff Core
SITXHRM009 Lead and manage people Core
SITXINV006* Receive, store and maintain stock Core
SITXMGT004 Monitor work operations Core
SITXWHS007 Implement and monitor work health and safety practices Core
SITHCCC026* Package prepared foodstuffs Elective Group A
SITHCCC040* Prepare and serve cheese Elective Group A
SITHCCC038* Produce and serve food for buffets Elective Group A
SITXCCS015 Enhance customer service experiences Elective Group E
BSBTWK502 Manage team effectiveness Imported elective
BSBWHS521 Ensure a safe workplace for a work area Imported elective

Students are required to attend 20 hours of classroom training and assessment activities per week during the training and assessment weeks.

Approximately 6 hours per week of unsupervised study hours (assessment preparation) is expected, in addition to the 20 hours of classroom training per week.

Course delivery is through classroom-based face-to-face learning at the Sydney and Canberra Campus locations and practical face-to-face training in a commercial training kitchen.

The students must also complete service periods as required.

QIBA offers Recognition of Prior Learning (RPL) and Credit Transfers to students with existing qualifications or skills, knowledge and experience. The granting of course credit may affect course fees, as well as the duration of the course.

This process is outlined in the VET Credit Transfer Policy and the VET Recognition of Prior Learning Policy. Click here to download the form for RPL/Credit transfer. Click here to download the form for RPL/Credit transfer.

Sydney CBD Campus

Level 10, 140 Elizabeth Street


NSW 2000


02 9267 3040

Canberra Campus

Level 1, 15 Moore Street


ACT 2601


02 9267 3040