SIT40521 Certificate IV in Kitchen Management

Course Details

Course Name

Certificate IV in Kitchen Management

National Code


CRICOS Course Code



Campus: Level 3, 541 Kent Street, Sydney, NSW 2000
Kitchen: Suite 7/7A, 418A Elizabeth Street SURRY HILLS, NSW 2010


78 weeks, including 50 weeks of study, 10 weeks of placement, 18 weeks of break


The purpose of this course is to develop a wide range of cookery skills in individuals that are intending to become a commercial cook.

Career Outcomes

  • Chef
  • Chef de Partie

Entry Requirement

  • Minimum 18 years of age
  • Must have completed equivalent to Australian year 12
  • IELTS band 6.0 (with no individual band below 5.5) or equivalent


All students undertaking nationally recognised training must have a USI in order to receive a qualification. Check Here to Read More About USI

Study Mode

Theory components units are delivered face-to-face on campus. Practical components of the course are delivered face-to-face in campus via the simulated virtual environment.

20 hours per week

Assessment Methods

Assessments may be conducted through a combination of written questions and answers, case studies, role-plays and demonstrations.

Work Placement Requirement: All students are required to work in the hospitality industry for 48 service periods to meet the requirements of the course. Students will be responsible in finding their own vocational work placements it must be pre-approved by the College. Students who are unable will be supported (not guarantee) in finding a suitable venue.

Course Structure

Total number of units = 33 | 27 core units plus┃6 elective units
You must achieve a competent result in the 33 units to obtain the SIT40521 Certificate IV in Kitchen Management.

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
SITHCCC035 Prepare poultry dishes Core
SITHCCC037 Prepare seafood dishes Core
SITHCCC036 Prepare meat dishes Core
SITHCCC042 Prepare food to meet special dietary requirements Core
SITHCCC041 Produce cakes, pastries and breads 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
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
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
SITHCCC031 Prepare vegetarian and vegan dishes Core
SITHKOP015 Design and cost menus Core
SITXFSA008 Develop and implement a food safety program Core
SITXHRM008 Roster staff Core
SITHCCC038 Produce and serve food for buffets Elective
SITHCCC039 Produce pates and terrines Elective
SITHKOP011 Plan and implement service of buffets Elective
SITXINV007 Purchase goods Elective
SITXINV008 Control stock Elective
SITXWHS006 Identify hazards, assess and control safety risks Elective

Course Fee

Total Cost: AU $16,200.00
Tuition Fee: AU $15,000.00
Material Fee*: AU $1000.00
Enrolment Fee: AU $200.00

The material fees for the course include:

  • Learning and assessment materials (including raw materials used in the commercial kitchen)
  • Full uniform and safety boots
  • Chef knife set

Credit Transfer

Rosewood International College recognises qualifications and Statements of Attainment issued under the Australian Qualifications Framework by Registered Training Organisations.


You may pursue SIT50422 Diploma of Hospitality Management (CRICOS Course Code: 111746A).

Recognition of Prior Learning

Rosewood International College offers everyone the opportunity to apply for Recognition of Prior Learning (RPL at enrolment. You may be granted creditor partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.