SIT40521 Certificate IV in Kitchen Management

SIT40521 Certificate IV in Kitchen Management

CRICOS CODE: 109676F

Enrolment Fee: $250 (non refundable)

Tuition Fee: refer to our latest Fee Schedule

78 weeks (inclusive of holidays)

Mode: Full-time face-to-face classroom mode

Program Description

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.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Assessment Method

ALTEC College will use a range of assessment methods for this course to produce valid decisions and recognise that learners demonstrate competence in a variety of ways. Assessments for this course have been designed for classroom-based face‐to‐face delivery and assessment. Assessment methods include written tasks, practical tasks, projects, case studies, knowledge test, and observation supported by activities such as role plays, presentations, and group and individual work

Entry Requirement
  • Completion of Year 12 or equivalent
  • International: IELTS 6 with a minimum 5.5 in each band, or equivalent TOEFL IBT 46, TOEFL PBT 527, or PTE 42
  • At least 18 years of age at the commencement of the course.

Other entry requirements apply.

ALTEC College conducts pre-enrolment needs analysis to best tailor the course and support services to all the candidates. A pre-enrolment interview may also be required. Information for student support, including LLND and learning support, can be found here.

Work Placement

This course requires work placement; i.e. some of the tasks and activities may need to be completed in an actual workplace. Where work placement applies, ALTEC College shall provide work placement to students for a one‐time student cost of $1,500 for the duration of the course. Students will also have an option to arrange their own placement, in which case, the placement fee will not be payable. The placement fee is not a pre‐paid fee and will only be charged once the student has provided a written request to ALTEC College. Students may choose between host organisations where more than one options are available. Students will further be informed during the orientation session. ALTEC College shall assist the students and provide all the required documents and support including referrals, induction, work placement contract, log book, workplace tasks, and information on how the assessments will be conducted.

Application

International students: ALTEC College offers various intakes throughout the year. International students can enter the course at any of these intakes, subject to meeting entry requirements.

The intakes are also published in ALTEC College’s Academic Calendar.

Program Structure

To attain Certificate IV in Kitchen Management, you will need to complete;

Total number of units = 33

  • SITHCCC023 – Use food preparation equipment
  • SITHCCC027 – Prepare dishes using basic methods of cookery
  • SITHCCC028 – Prepare appetisers and salads
  • SITHCCC029 – Prepare stocks, sauces and soups
  • SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 – Prepare vegetarian and vegan dishes
  • SITHCCC035 – Prepare poultry dishes
  • SITHCCC036 – Prepare meat dishes
  • SITHCCC037 – Prepare seafood dishes
  • SITHCCC041 – Produce cakes, pastries and breads
  • SITHCCC042 – Prepare food to meet special dietary requirements
  • SITHCCC043 – Work effectively as a cook
  • SITHKOP010 – Plan and cost recipes
  • SITHKOP012 – Develop recipes for special dietary requirements
  • SITHKOP013 – Plan cooking operations
  • SITHKOP015 – Design and cost menus
  • SITHPAT016 – Produce desserts
  • SITXCOM010 – Manage conflict
  • SITXFIN009 – Manage finances within a budget
  • SITXFSA005 – Use hygienic practices for food safety
  • SITXFSA006 – Participate in safe food handling practices
  • SITXFSA008 – Develop and implement a food safety program
  • SITXHRM008 – Roster staff
  • SITXHRM009 – Lead and manage people
  • SITXINV006 – Receive, store and maintain stock
  • SITXMGT004 – Monitor work operations
  • SITXWHS007 – Implement and monitor work health and safety practices
  • SITHCCC026 – Package prepared foodstuffs
  • SITHCCC038 – Produce and serve food for buffets
  • SITHCCC040 – Prepare and serve cheese
  • SITHKOP009 – Clean kitchen premises and equipment
  • SITXHRM007 – Coach others in job skills
  • SITXWHS005 – Participate in safe work practices

Pathway

Pathways into this qualification

Candidates may enter the qualification through a number of entry points including:

Pathways from this qualification

After achieving this qualification candidates may undertake:

Accreditations

Upcoming Courses

Intake Date Course End Date
05/05/2025 26/10/2025
05/05/2025 01/11/2026
30/06/2025 28/12/2025
01/07/2025 28/12/2026
28/07/2025 08/02/2026
28/07/2025 24/01/2027
22/09/2025 05/04/2026
27/10/2025 02/05/2027
27/10/2025 03/05/2026
29/12/2025 28/06/2026
09/02/2026 09/08/2026
23/03/2026 20/09/2026
04/05/2026 01/11/2026
29/06/2026 27/12/2026
27/07/2026 07/02/2027
21/09/2026 04/04/2027
26/10/2026 02/05/2027
28/12/2026 27/06/2027
08/02/2027 25/07/2027