Certificate IV in Kitchen Management SIT40521
CRICOS: 111156A
(Formerly known as Certificate IV in Commercial Cookery — SIT40516)
Course Overview
| Duration | Work Component Hours | Delivery Location | Fees & Intake |
|---|---|---|---|
|
78 weeks |
400 hours |
Classroom based Face to face learning – Main campus (Melbourne) Practical training – Practical kitchen in Docklands campus (Melbourne) |
This course provides extensive training in the principles and skills of commercial food preparation and reflects the role of a professional cook. It has been designed to provide students with immediately useable skills and knowledge relevant to kitchen management.
It enables students to develop the skills and knowledge required for a supervisory position and employment as a cook in:
· International hotels
· Restaurants & Cafes
· Clubs & Event caterers
· Airlines
· Hospitals
· Executive boardrooms
· Commercial catering operations
*Special Scholarship
See more in our brochure / Special Scholarships (promotional fees 2026)
What you will learn
Gain hands-on experience in commercial cookery, from menu planning and food safety to kitchen management and team supervision. This course equips you with the practical skills and culinary knowledge needed to work as a professional cook in hotels, restaurants, cafes, airlines, and large-scale catering operations.
Entry requirements and admissions
Age requirements
Applicants must be at least 18 years of age.
Course Structure
List of Units
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetizers 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
SITHCCC025 Prepare and present sandwiches
SITHCCC026 Package prepared foodstuffs
SITHCCC038 Produce and serve food for buffets
SITHCCC040 Prepare and serve cheeses
SITXFIN010 Prepare and monitor budget
SITHKOP009 Clean kitchen premises and equipment
Outcomes
Recognising Organisations
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