Commercial Cookery
SIT40521 Certificate IV in Kitchen Management
CRICOS Course Code 109629B
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.
Entry Requirements
There are no entry requirements for this qualification.
SBTA’s Admissions Requirements
- Must be minimum of 18 years of age
- Have satisfactorily completed Australian Year 11 or overseas equivalent school qualifications
- English Language Requirement: International students must demonstrate at least an upper-intermediate level of English proficiency, such as an IELTS score of 6.0 or an equivalent score from other recognised tests. Equivalent scores include:
- TOEFL iBT: 60-78
- Cambridge English Exams (B2 First FCE / C1 Advanced CAE): 169 or above on the Cambridge scale
- PTE Academic: 52-58; or
- An English proficiency of upper intermediate level or above from any NEAS accredited ELICOS provider.
Work placement information
As part of the SIT40521 Certificate IV in Kitchen Management, students must complete a minimum of 48 food service periods (shifts) in a commercial kitchen. Work placement provides valuable hands-on experience in a real hospitality environment, allowing students to apply the skills and knowledge developed throughout the course.
During placement, students will prepare and serve a wide variety of menu items across breakfast, lunch and dinner services using industry-standard cooking methods. They will gain experience with different menu styles, work collaboratively as part of a professional kitchen team, respond to customer dietary requirements, and prepare, plate and present dishes to commercial quality and time standards.
Work placements may be completed in a range of hospitality and catering establishments, including restaurants, hotels, cafés, clubs, catering companies, healthcare facilities, educational institutions, and event or function venues.
Course Content
This qualification requires the completion of 33 units of competency which is made up of 27 core units plus 6 elective units which have been chosen from a range of elective units.
Core units
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXFIN009 Manage finances within a budget
- SITXINV006 Receive store and maintain stock
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC023 Use food preparation equipment
- SITHCCC029 Prepare stocks, sauces and soups
- SITHCCC028 Prepare appetisers and salads
- SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHCCC041 Produce cakes, pastries and bread
- SITHPAT016 Produce desserts
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHCCC035 Prepare poultry dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC037 Prepare seafood dishes
- SITHKOP010 Plan and cost recipes
- SITHKOP015 Design and cost menus
- SITHKOP012 Develop recipes for special dietary requirements
- SITXCOM010 Manage conflict
- SITXHRM009 Lead and manage people
- SITXMGT004 Monitor work operations
- SITXHRM008 Roster staff
- SITXWHS007 Implement and monitor work health and safety practices
- SITXFSA008 Develop and implement a food safety program
- SITHKOP013 Plan cooking operations
- SITHCCC043 Work effectively as a cook
Elective units
- BSBTEC201 Use business software applications
- SITHCCC026 Package prepared foodstuffs
- SITHCCC039 Produce pates and terrines
- SITHCCC040 Prepare and serve cheese
- SITXWHS006 Identify hazards, assess and control safety risks
- SITXCCS014 Provide service to customers
Prospective Career Outcomes
Sous Chef
Breakfast Chef
Chef de Partie
Commis Chef
Demi Chef
Pathway from the qualification
Course duration
Total of 90 weeks which is made up of 50 weeks, 20 weeks of work placement plus 20 weeks of holiday breaks.
Mode of study
International students (20 scheduled course hours per week)
Domestic students (Full-time, part-time, on campus, online, blended or employment-based)
Training Delivery
Sydney and Brisbane campus
Study Mode
Full-time study of a minimum of 20 scheduled course contact hours per week
Third Parties (Education Agents)
SBTA has a range of written agreements with education agents who provide only recruitment services on its behalf. Please note that all training, assessment, support services, issuing of AQF certification and any other support services are provided by SBTA.