SIT40521 CERTIFICATE IV IN KITCHEN MANAGEMENT
SIT40521 Certificate IV in Kitchen Management (114166H) – Elevate Your Culinary Career
Unlock Leadership Opportunities with Our Certificate IV in Kitchen Management
The Certificate IV in Kitchen Management (SIT40521) offers you the expertise needed to lead in a kitchen environment. Whether you’re an aspiring chef, a commercial cook, or looking to take on a supervisory role in the kitchen, this comprehensive qualification equips you with the essential skills for leadership in the fast-paced hospitality industry.
Why Choose Our Certificate IV in Kitchen Management?
Our program combines practical kitchen experience with essential leadership and business management skills. Designed for both beginners and those looking to progress their culinary careers, this qualification ensures you’re ready to thrive in a range of hospitality environments—from restaurants and cafes to hotels, pubs, and beyond.
Course Highlights
- Nationally Recognized Qualification: The Certificate IV in Kitchen Management is accredited under Australian qualifications, providing a pathway to diverse roles in the hospitality industry.
- Hands-On Training: Gain invaluable real-world experience with 192 hours of work placement at approved hospitality venues, preparing you for the challenges of a professional kitchen environment.
- Flexible Learning Options: Learn from experienced industry instructors and enjoy face-to-face learning at our state-of-the-art campus locations or through flexible delivery modes.
- Leadership & Business Skills: Master kitchen operations, financial management, staff supervision, menu planning, and more, to prepare for managerial roles in kitchens worldwide.
What You’ll Learn
Through a blend of theoretical and practical coursework, you will develop expertise in:
- Kitchen Operations: Manage and monitor kitchen workflows, implement food safety protocols, and ensure smooth day-to-day operations.
- Menu Planning & Development: Learn to design menus that are both cost-effective and creatively designed to meet customer needs and dietary requirements.
- Team Leadership & Staff Management: Build your leadership skills by coaching and managing teams, understanding workforce dynamics, and implementing rostering.
- Financial Acumen: Gain practical knowledge in budgeting, cost control, and profit margins in a kitchen setting.
- Food Safety & Hygiene: Master safe food handling, storage, and hygiene practices to ensure the health and safety of your team and guests.
Flexible and Convenient Delivery
Our Certificate IV in Kitchen Management is designed with flexibility in mind. You can choose from various study modes and locations that suit your needs, including part-time or full-time options. The hands-on training at our modern kitchens ensures you gain real-world experience and confidence in your abilities.
Eligibility & Entry Requirements
- No formal entry requirements are needed, though a passion for cooking and hospitality is essential.
- International students are welcome, with English language proficiency requirements (IELTS 6.0 or equivalent).
Start Your Culinary Leadership Journey Today
The Certificate IV in Kitchen Management prepares you to take on leadership roles in the dynamic world of kitchens. Whether you aspire to work as a chef, kitchen supervisor, or run your own culinary business, this course provides the practical skills and professional confidence needed to succeed.
Enroll Now
Take the first step toward an exciting culinary career. Enroll today and begin your journey toward leadership in the kitchen!
For more information, contact us at [phone number] or reach out online to learn more about our flexible study options and exciting career opportunities.
Career Outcomes
This qualification prepares graduates to pursue various career paths within the hospitality and culinary industries, offering targeted employment outcomes such as:
Head Chef
Chef De Partie
Kitchen Manager
Food and Beverage Manager
Restaurant Manager
Catering Manager
Culinary Supervisor
Kitchen Operations Supervisor
Menu Planner
Food Safety Manager
Hospitality Supervisor
These outcomes highlight the diverse opportunities available to Certificate IV in Kitchen Management graduates in both kitchen management and culinary leadership.
Qualification Entry Requirements
EPICURE SKILLS TRAINING has the following entry requirements. You must:
- Be at least 18 years of age at commencement of course;
- Have completed Australian year 12 or equivalent or successfully completed AQF Certificate III qualification or above;
- Participate in a course entry interview to determine suitability for the course and student needs;
- Meet Australian student visa subclass 500 requirements;
- Have an IELTS* score of 5.5 (test results must be no more than 2 years old).
English language competence can also be demonstrated through documented evidence of any of the following:
- Educated for at least 5 years in an English-speaking country where the medium of instructions was in English; or
- Completed at least a Certificate IV level course in an Australian RTO within the last 2 years.
*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that Daffodil College can confirm they are equivalent to IELTS 5.5.
Qualification 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.
Entry Requirements
Epicure Skills Training requires applicants to meet the following criteria for entry:
- Must be at least 18 years old when starting the course.
- Should have completed Australian year 12 or an equivalent qualification, or have successfully finished an AQF Certificate III or higher.
- Must participate in a course entry interview to assess suitability and student needs.
- Must meet the requirements of Australian student visa subclass 500.
- The minimum requirement of IELTS falls between 6.0 for undergraduate courses and 6.5 for post-graduate courses.
- Qualification Rules & Units of Competency of all the courses need to be fixed.
- All students must undergo a Language, Literacy, and Numeracy (LLN) assessment before commencing the course.
Additionally, proficiency in English can be demonstrated through documented evidence of one of the following:
- Having been educated for at least 5 years in an English-speaking country where English was the language of instruction.
- Completing at least a Certificate IV course at an Australian RTO within the last 2 years.
- Other English proficiency tests like PTE are acceptable; however, students must provide results equivalent to IELTS 6.0.
Alternative English language tests like PTE and TOEFL may also be accepted, provided results are provided for equivalence confirmation by Epicure Skills Training.
Course Duration
Course Duration:
75 Weeks
Mode of Study:
Face to Face
Delivery And Assessment
Delivery Mode: The class will be delivered 15 hours face-to-face in a classroom and 5 hours online setting on a full-time basis. Additionally, students will have access to simulated work environments to enhance their learning experience.
- Assessment Method:
- A variety of assessment methods will be utilized, including projects, role-plays, presentations, reports, portfolios, case studies, and short answer responses, all designed to simulate a professional workplace environment.
- Tasks are structured to replicate real-world work activities, requiring completion within industry-standard timeframes set by assessors.
- Evaluation will be based on criteria reflecting industry expectations for quality and compliance with relevant safety standards.
- Students will engage with authentic workplace documentation, collaborate effectively in teams, and manage competing priorities through effective planning and organization.
- Standard workplace tools, such as computers and software, will be utilized, while practical constraints like time and budget will be considered.
Pathways
Qualification Rules & Units of Competency
33 units must be completed:
27 Units in Total
6 elective units
| Units Code | Units | Unit Type |
|---|---|---|
| SITXHRM009 | Lead and manage people | Core |
| BSBTWK501 | Lead diversity and inclusion | Elective E |
| SITXHRM008 | Roster staff | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective E |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXINV006 | Receive, store and maintain stock | Core |
| SITXFSA008 | Develop and implement a food safety program | Core |
| SITHCCC023 | Use food preparation equipment | Core |
| SITHFAB025 | Prepare and serve espresso coffee | Elective D |
| SITHKOP015 | Design and cost menus | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHKOP012 | Develop recipes for special dietary requirements | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
| SITHCCC029 | Prepare stocks, sauces and soups | Core |
| SITHCCC037 | Prepare seafood dishes | Core |
| SITHCCC036 | Prepare meat dishes | Core |
| SITHCCC035 | Prepare poultry dishes | Core |
| SITHCCC041 | Produce cakes, pastries and breads | Core |
| SITHPAT016 | Produce desserts | Core |
| SITHCCC028 | Prepare appetisers and salads | Core |
| SITHCCC038 | Produce and serve food for buffets | Elective A |
| SITHCCC040 | Prepare and serve cheese | Elective A |
| SITXMGT004 | Monitor work operations | Core |
| SITHKOP013 | Plan cooking operations | Core |
| SITHCCC026 | Package prepared foodstuffs | Elective A |
| SITHCCC043 | Work effectively as a cook (Plus 5-week work placement) | Core |
Fees & Charges
Contact admissions@epicure.edu.au or info@epicure.edu.au for further information.
Campus
- Sydney
Competency have been selected as being an appropriate combination and suitable for industry required outcomes.
Accreditation And Members And Members And Members
