SIT40521 Certificate IV in Kitchen Management

CRICOS Course Code: 109545F

About this course

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.

Key Information

Course Duration

78 Weeks

Study Mode

Classroom, Self-study



Course Location

Brisbane, Melbourne, Hobart

Course Fees

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Course Intake

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  • International students must be at least 18 years of age
  • International students must have completed at least the equivalent of Year 11.
  • These students must also have an IELTS Academic score of 5.5 not less than 5. PTE equivalent 42 not less than 36. The test results must be no more than 2 years old.
  • Students must also participate in a course entry interview to demonstrate their suitability for the course.

International Students may not be required to provide evidence of English Language competence where documented evidence can be provided to demonstrate any of the following:

  • The student was educated for 5 years in an English-speaking country.
  • The student has completed at least 6 months of a Certificate IV level course in an Australian RTO.
  • The student has successfully completed an English Placement Test.
  • The student has successfully completed a foundation course in Australia.
  • The student has successfully completed their High School in English Language.

*Note that 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.

Total Units 33   Core Units 27    Elective Units 6

Unit CodeUnit Name Core / Elective
SITHKOP010 Plan and cost recipesCore
SITHKOP015Design and cost menusCore
SITHCCC027Prepare dishes using basic methods of cookeryCore
SITXFSA005Use hygienic practices for food safetyCore
SITXFSA006Participate in safe food handling practicesCore
SITXHRM008Roster staffCore
SITHCCC023Use food preparation equipmentCore
SITXFSA008Develop and implement a food safety programCore
SITXINV006 Receive, store and maintain stockCore
SITHCCC028Prepare appetisers and saladsCore
SITHCCC029Prepare stocks, sauces and soupsCore
SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishesCore
SITHCCC031Prepare vegetarian and vegan dishesCore
SITHCCC035Prepare poultry dishesCore
SITHCCC036Prepare meat dishesCore
SITHCCC037Prepare seafood dishesCore
SITHCCC041Produce cakes, pastries and breadsCore
SITHCCC042Prepare food to meet special dietary requirementsCore
SITHKOP012Develop recipes for special dietary requirementsCore
SITHPAT016Produce dessertsCore
SITXFIN009Manage finances within a budgetCore
SITXHRM009Lead and manage peopleCore
SITXMGT004Monitor work operationsCore
SITHCCC043Work effectively as a cookCore
SITXCOM010Manage conflictCore
SITXWHS007Implement and monitor work health and safety practicesCore
SITHKOP013Plan cooking operationsCore
SITHFAB021Provide responsible service of alcoholElective
SITXHRM010Recruit, select and induct staffElective
SITHCCC026Package prepared foodstuffsElective
SITHCCC040Prepare and serve cheeseElective
SITHCCC038Produce and serve food for buffetsElective
SITXWHS006 Identify hazards, assess and control safety risksElective

* The unit SITXFSA005 Use hygienic practices for food safety is a pre-requisite for all units marked with a star and will, therefore, be delivered and assessed prior to all other units marked with a star.

The Certificate IV in Kitchen Management includes Practical classes and Work placement. The practical class will be conducted in a fully equipped training kitchen based in Fortitude Valley, QLD 4006. And a minimum of 48 food service shifts of work placement hours to be completed to meet the requirement of course.

Work placements provide students with the opportunity to apply the theory and skills they learned while studying in a professional workplace. For more information on work placement, including or support services; please feel free to contact Brighton College

Students who complete this course may be able to seek employment in a range of organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. Such as

  • Chef
  • chef de parties

Enquire about the course

Simply fill out the form to receive the course guide and a call from Brighton College Student Advisor.


Call 07 3123 4911

8.30 AM – 5.00 PM Monday to Friday