SIT40521
Certificate IV in Kitchen Management
(Advanced entry)
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Work-based delivery
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12 months to 2 years
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$7,200
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Award issued by Tactical Training Group - RTO Code: 91054
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Overview
The SIT40521 Certificate IV in Kitchen Management qualification is designed to strengthen your commercial cookery skills and knowledge to allow you to advance your career to the next level.
This qualification will prepare you to operate in a supervisory or team leader role in a commercial kitchen environment with confidence. It incorporates a range of key subjects that provide the foundations needed to effectively manage a team and workplace operations.
Advanced entry requirements
The candidate entering the course must be an existing worker, and have
- minimum of 2-3 years’ work experience in a team leader and/or supervisory role within in a commercial kitchen environment
- the support of your supervisor or employer
- completion of SIT30821 Certificate III in Commercial Cookery (or equivalent)
Who is this course for?
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.
Possible job titles include:
- chef
- chef de partie
Course plan
Fundamental kitchen operations skills
The following units of competency will be attained through either direct Credit Transfer or Recognition of Prior Learning.
To enter the Advanced Entry stream for this qualification, candidates must hold prior work experience and/or a SIT30821 Certificate III in Commercial Cookery or other relevant lower level qualification.
Units of competency addressed:
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXINV006 Receive, store and maintain stock
- SITXINV007 Purchase goods
- SITXWHS006 Identify hazards, assess and control safety risks
- SITHASC027 Prepare Asian cooked dishes
- 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, egg 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
- SITHCCC044 Prepare specialised food items
- SITHPAT016 Produce desserts
- SITHKOP010 Plan and cost recipes
Food safety management
Learn and develop the skills and knowledge required to create a food safety program designed to prevent contamination of food that might cause food-borne illnesses. This includes designing processes for handling food safely during the storage, preparation, display, service, transport and disposal of food, and identifying and controlling food hazards.
Units of competency addressed:
Work, health and safety management
Learn and develop the skills and knowledge required to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.
Units of competency addressed:
Catering and work operations
Learn and develop the skills and knowledge required to coordinate the production of food in commercial kitchens, including the ability to plan and organise operational functions in the production of food, organise required food supplies for production periods, supervise food production processes and monitor the quality of kitchen outputs on a day-to-day basis.
You will gain the skills and knowledge to plan catering for events or functions, including the ability to identify the purpose and scope of the event to prepare proposals and finalise operational plans and rostering of staff for delivery of service that meets customer needs.
Units of competency addressed:
Team management
Learn and develop the skills and knowledge required to effectively lead, support and manage team members and their performance, and encourage their commitment to the organisation.
Gain the ability to manage diversity in the workplace, by implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace. Learn to effectively resolve complaints and disputes with customers and colleagues using conflict resolution techniques and communication skills.
Units of competency addressed:
Manage budgets
Learn and develop the skills and knowledge required to take responsibility for budget management where others may have developed the budget, including the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.
Units of competency addressed:
Learning outcomes
Along with general employability skills, this course aims to provide participants with a wide range of cookery skills, as well as sound leadership and management skills for working in a commercial kitchen context, including;
- Food transport and safety supervision
- Managing and monitoring WHS
- Sustainable work practices
- Foundational cookery skills
- Stock control management
- Dietary needs and menu development
- Teamwork and coaching
- Diversity, conflict and people management
- Rostering staff
- Managing budgets
National recognition
Upon successful completion of the training and assessment, you will receive the SIT40521 Certificate IV in Kitchen Management qualification. This qualification holds national recognition and is valued by industry and educational institutions, both in Australia and globally.
Meet our team
Frequently Asked Questions
This course has a standard fee of $7,200. Contact our client relations team to discuss available payment options.
You may be able to access government subsidises to support the costs of training. If accessing subsidies for training a co-contribution fee may apply.
Please select your state or territory from the options below to view the co-contribution fees for subsidised training:
This course is a work-based course. This means you will complete the development of knowledge and skills through on-the-job learning and complete assessments within your workplace.
An Allara Learning training facilitator will conduct workplace visits on an agreed schedule to conduct training and assessment. You will be required to complete a series of assessment tasks in between each workplace visit. The training facilitator will work closely with your workplace supervisor to support the application of skills and knowledge into workplace tasks.
Through Allara Learning’s Student Portal you will be able to:
- Access your learning materials and assessments
- Undertake and complete assessments
- Contact your trainers and assessors
- Receive feedback on your assessment outcomes
The duration for the course is 12 to 24months. To complete the course in this timeframe, you will need to attend each of the scheduled workshops and complete the on-the-job learning tasks. The time taken to complete your course will depend on your level of already attained skills and knowledge.
Education entry requirements
The candidate entering the course must be an existing worker, and have
- minimum of 2-3 years’ work experience in a team leader and/or supervisory role within in a commercial kitchen environment
- the support of your supervisor or employer
- completion of SIT30821 Certificate III in Commercial Cookery (or equivalent)
Subsidised training requirements
Some states and territories have specified entry requirements for participants accessing subsidised training.
To identify the specific entry requirements for your state or territory and determine if subsidised training is available, please contact Allara Learning on 1300 772 724.
English language requirements
In order to successfully enrol in this course, you must have a level of proficiency in written English, allowing you to engage in the course materials and content, and ensuring you can undertake the variety of assessments.
Physical requirements
No physical requirements apply to this course.
Government subsidised training may available through traineeships and apprenticeships in:
- ACT
- NSW
Contact our client relations team to see if you qualify for government funded support.
You may complete payment of your course fees via a payment plan.
Yes, this is a work-based course and employment is essential for you to complete the required learning and assessment tasks.
Yes, this course is eligible for an apprenticeship pathway.
Contact our client relations team for more details.
To access learning and assessment materials, you will need to have access to a computer or tablet with internet access.
Your computer will need to have an appropriate suite of office software such as Microsoft office, G Suite or equivalent installed.
Some assessment tasks and projects may require access to a printer and scanner.
Whilst undertaking training with Allara Learning, you will be provided access to a range of support services including:
- Academic and learning support
- Language, literacy and numeracy support
- External support and counselling services
- Peer networks
For more information please see the Participant Handbook.
We recommend that you read the Participant Handbook prior to enrolling with us.
Yes, this course leads to a nationally recognised qualification.
Upon successful completion of this course, participants will receive a nationally recognised qualification, SIT40521 Certificate IV in Kitchen Management.
Tactical Training Group Pty Ltd, RTO ID 91054 is responsible for the quality of the training and assessment in compliance with the Standards for RTOs, 2015 and for the issuance of the AQF certification documentation.
This course is aids in developing skills and knowledge to become a quality workplace leader within a commercial kitchen environment paving the way for the opportunity to work as a Sous, Head, or Executive chef.
Completing this course can enhance your career growth potential.
Yes, skills and qualifications you already have may count towards your qualification.
Contact our client relations team to enquire and/or apply for RPL.