RTO Code: 46474 | CRICOS: 04397H

SIT40521

Certificate IV in Kitchen Management

Develop advanced culinary skills and step into leadership roles with the SIT40521 Certificate IV in Kitchen Management. This nationally recognised qualification prepares international students for careers in commercial kitchens, combining hands-on training with real-world industry experience in Australia.

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  • Industry-focused training with real commercial kitchen experience
  • Includes 192 hours of work placement in Australia
  • Pathway to Diploma of Hospitality Management and higher studies

Cricos Course Code

119109K

Learning mode

On campus

Duration

75 weeks

Intakes

Campus Location

Level 2, 364–372 Lonsdale Street, Melbourne VIC

Course Overview

The SIT40521 Certificate IV in Kitchen Management is designed for students who want to build a professional career in the hospitality and commercial cookery industry. This course equips students with the practical cooking skills, kitchen operations knowledge, and leadership abilities required to manage kitchen environments effectively.

Students will learn how to prepare a wide variety of dishes, design menus, manage staff, control stock, and ensure food safety compliance. The program combines classroom learning with hands-on practical training in a fully equipped commercial kitchen.

A key component of this course is the work placement, where students gain real-world experience in a professional kitchen environment. This ensures graduates are job-ready and confident to work in fast-paced hospitality settings.

Entry Requirement

Academic Requirements
  • Must be 18 years of age or older
  • Successful completion of Year 12 or equivalent qualification
English Language Requirements
  • IELTS score of 6.0 overall (or equivalent such as PTE/TOEFL)
Additional Requirements
  • Participate in a pre-enrolment interview
  • Complete a Language, Literacy and Numeracy (LLN) assessment

Course Structure

To achieve SIT40521 Certificate IV in Kitchen Management, students must complete 33 units of competency, including 27 core units and 6 elective units. The course is delivered through a blend of classroom training, practical kitchen sessions, and workplace learning.

Core Units

Unit CodeUnit Name
SITHCCC023Use food preparation equipment
SITHCCC027Prepare dishes using basic methods of cookery
SITHCCC028Prepare appetisers and salads
SITHCCC029Prepare stocks, sauces and soups
SITHCCC030Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC031Prepare vegetarian and vegan dishes
SITHCCC035Prepare poultry dishes
SITHCCC036Prepare meat dishes
SITHCCC037Prepare seafood dishes
SITHCCC041Produce cakes, pastries and breads
SITHCCC042Prepare food to meet special dietary requirements
SITHCCC043Work effectively as a cook
SITHKOP010Plan and cost basic recipes
SITHKOP012Develop recipes for special dietary requirements
SITHKOP013Plan cooking operations
SITHKOP015Design and cost menus
SITHPAT016Produce desserts
SITXCOM010Manage conflict
SITXFIN009Manage finances within a budget
SITXFSA005Use hygienic practices for food safety
SITXFSA006Participate in safe food handling practices
SITXFSA008Develop and implement a food safety program
SITXHRM008Roster staff
SITXHRM009Lead and manage people
SITXINV006Receive, store and maintain stock
SITXMGT004Monitor work operations
SITXWHS007Implement and monitor work health and safety practices

Electives

Unit CodeUnit Name
SITHCCC026Package prepared foodstuffs
SITHCCC038Produce and serve food for buffets
SITHCCC040Prepare and serve cheese
SITXCCS015Enhance customer service experiences
SITXINV008Control stock
SITXWHS006Identify hazards, assess and control safety risks

Career Outcomes

Graduates of this qualification can pursue a variety of roles in the hospitality industry, including:

  • Chef
  • Chef de Partie
  • Kitchen Supervisor
  • Catering Manager
  • Hospitality Team Leader

This course prepares students for supervisory and team-leading roles within commercial kitchens, restaurants, hotels, and catering businesses.

Fees

Course Fees Overview
  • Tuition Fee: $18,000
  • Non Tution Fee: $1,700
Additional Costs
  • Kitchen uniform and safety shoes
  • Learning materials
  • Living expenses while studying in Australia

Flexible payment plans may be available. Contact our team for detailed fee structures.

Course Credits

Students may apply for Credit Transfer (CT) or Recognition of Prior Learning (RPL) if they have relevant prior qualifications or industry experience.

Approved credits may:

  • Reduce course duration
  • Lower overall tuition fees

All applications are assessed in accordance with Heaton Institute’s policies and national standards.

Education Pathway

After successful completion of this course, students may progress to:

  • SIT50422 Diploma of Hospitality Management
  • Advanced hospitality and cookery qualifications
  • Higher education pathways in hospitality or business

This qualification provides a strong foundation for long-term career growth in the hospitality industry.

Intake Dates

Heaton Institute offers multiple intakes throughout the year, allowing flexibility for international students.

Available Intakes
2026 Start Date2027 Start Date
11 Jan 202611 Jan 2027
15 Feb 202621 Feb 2027
08 Mar 202628 Mar 2027
12 Apr 202625 Apr 2027
10 May 202630 May 2027
15 Jun 202627 Jun 2027
12 Jul 202625 Jul 2027
16 Aug 202629 Aug 2027
13 Sep 202626 Sep 2027
11 Oct 202631 Oct 2027
15 Nov 202628 Nov 2027
13 Dec 202626 Dec 2027

Course Duration

  • Duration: 75 weeks (including holidays)
  • Study Mode: Full-time
  • Weekly Study Load:
    • 20 hours classroom training
    • 5 hours self-study
Work Placement
  • 192 hours (48 service periods) in a real workplace environment

Course Fee Summary

Enrolment Fee

$300

Tuition Fee

$20,500

Material fee

$2,000

Total Fee

$AU 22,800

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