SIT40521 – Certificate IV in Kitchen Management

Course Overview

This qualification reflects the role of commercial 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. Students are required to undertake 200 hours of work placement in order to successfully complete this course.

The latest release of the qualification and packaging rules can be found at the following link:

Entry Requirements
Core Units
Elective Units
Intake Dates
Course Info
Work Placement

Entry requirements

There are no specific entry requirements as per the qualification details or training package. International students entering this course at Hilton Academy must meet the following entry requirements:


Age requirements

Students must be a minimum age of 18 years or above at the time of course commencement.


Academic Requirements

To enter this qualification, applicants should have successfully completed an Australian Year 12 or an international secondary school year which is equivalent to Australian Year 12) with satisfactory results, OR successful completion of a recognised Foundation Studies program in Australia, OR successful completion of the international Baccalaureate Certificate, OR Successful completion of an Australian qualification of AQF level 3. An educational achievement, which is greater than any of these, is also suitable. e.g. Masters Degree


English Language Requirements

Applicants must provide evidence of completion of the International English Language Testing system (IELTS Test), either Academic (A) or General (G) band 6 overall, or its equivalent completed within 2 years from the application date.

  • The completion of IELTS Academic or General band 5.5 and 10 weeks of ELICOS
  • The completion of IELTS Academic or General band 5.0 and 20 weeks of ELICOS


International students who can prove one of the following criteria are not required to demonstrate their English entry requirements as listed above:

  • A minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, South Africa or Ireland.
  • Being a citizen of, and a passport issued by the United Kingdom, United States of America, Canada, New Zealand or the Republic of Ireland.
  • Completed in Australia (within the past 2 years) in English a substantial component (at least 70%) of a qualification at AQF level 4 or higher.
  • Successfully completed in Australia (within the past 2 years) the Senior Secondary Certificate of Education in English.
  • Completed an ELICOS program from a CRICOS institution and achieved an upper intermediate English level or equivalent within 2 years from the application date or its equivalent.


DHA requirements:

Applicants must also provide documentation according to Department of Home Affair (DHA) requirements. For further information on student visa assessment level and documentation, visit Department of Home Affairs’ website at:


Pre-training review

All international learners will undertake a pre-training review to determine suitability for the course and student needs. The aim of the review is to identify their training needs through questions on previous education or training, relevance of the course to applicant, and relevant experience. The Pre-training review will also aim to identify any support needs and possible RPL opportunities.

Hilton Academy will identify any such barriers presented by learners during pre-training review and provide required support and reasonable adjustment where possible.


Language, Literacy and Numeracy (LLN) Assessment

All learners will be required to complete an LLN assessment prior to the commencement of the course. – it is a diagnostic process to identify if a prospective student requires LLN support during study.


Hardware/Software requirements

Hilton Academy will provide access of computers/laptops during classroom hours, however for learners to work on assessments, tasks and self-study all learners are expected to have access to a laptop or computer with windows operating system and office application like Microsoft word at their own cost.

Note: Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills.


Kitchen Toolkit

Applicants will need access to a kitchen toolkit, which includes a chef’s uniform, safety shoes, various knives and small equipment. Students may wish to arrange this equipment themselves or Hilton Academy can provide them a toolkit for an additional cost. Students will need these to undergo the training effectively.


Physical requirements

Applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course learners are expected to handle complex foods – e.g. cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course.


Credit Transfer (CT)

Learners may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course.

This process is outlined in Hilton Academy Student Enrolment & Induction Policy and Assessment Policy.


Recognition of Prior Learning (RPL)

Relates to the learning achieved outside the formal education and training system. It is an assessment process that assesses the individual’s non-formal and informal learning. This may include any combination of formal or informal training and education, work experience or general life experience to determine the extent to which that individual has achieved the required learning outcomes, competency outcomes, or standards for entry to, and/or partial or total completion of, a qualification.

To receive RPL, we assess students’ previous work, education and life experiences against recognised qualifications.

Applications for RPL must be made prior to the commencement of the course – please speak with the Student Support Officer if you wish to apply. There is a fee for consideration of RPL applications.

Core Units

27 Units
Unit Code
Unit Title
Develop recipes for special dietary requirements
Plan cooking operations
Design and cost menus
Manage conflict
Manage finances within a budget
Develop and implement a food safety program
Roster staff
Lead and manage people
Monitor work operations
Implement and monitor work health and safety practices
Use food preparation equipment
Produce cakes, pastries and breads
Prepare food to meet special dietary requirements
Work effectively as a cook (Work based training unit)
Plan and cost recipes
Produce desserts
Use hygienic practices for food safety
Participate in safe food handling practices
Receive, store and maintain stock
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare vegetarian and vegan dishes
Prepare poultry dishes
Prepare meat dishes
Prepare seafood dishes
Note: Units marked with 1 (*) identifies the pre-requisite unit SITXFSA005 Use hygienic practices for food safety
Units marked with 2 (**) identifies the pre-requisite units SITXFSA005 and SITHCCC027
Units marked with 3 (***) identifies the prerequisite units SITXFSA005, SITHCCC027 and SITHCCC042
Units marked with (#) identifies the pre-requisite unit SITHKOP010 Plan and cost recipes

Elective units

6 Units
Unit Code
Unit Title
Produce and serve food for buffets​
Produce pates and terrines​
Prepare and serve cheese​
Coach others in job skills​
Prepare and present sandwiches​
Identify hazards, assess and control safety risks​
Note: Units marked with 1 (*) identifies the pre-requisite unit SITXFSA005 Use hygienic practices for food safety​

Intake Dates 2024

08th January

12nd February

08th April

13th May

08th July

12nd August

07th October

11th November

For further enquiries please enquire with our marketing team.

Qualification Pathways

Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT50416 Diploma of Hospitality Management.

Course Info

Face-to-face delivery:

This program will be delivered in the classroom. Practical face-to-face training will be provided in a commercial training kitchen.

Delivery site:

Campus Delivery: Level 6, 250 Collins Street Melbourne 3000

Practical Kitchen: Unit 4, 60 Stubbs St, Kensington VIC 3031

Work Placement Training: Location as per individual student agreement

Course duration:

This qualification is expected to be completed in 78 weeks. This will include 60 weeks of face-to-face training and assessment spread over 6 terms of 10 weeks each and 18 weeks of term breaks (accumulative).

Students will also need to complete Work Based Training (200 Hours) in a restaurant with a commercial kitchen as part of their course.

Note: Duration can be shortened to 26 weeks due to Credit Transfer if the student has completed SIT30816 Certificate III in Commercial Cookery at Hilton Academy.

Work Placement

Hilton Academy has a dedicated Work Based Training Coordinator who will help you arrange your mandatory placement as part of this program.

Why study this course?

Expert Faculty and State-of-the-Art Facilities​
Hilton Academy boasts a team of experienced industry professionals who are dedicated to providing high-quality education and mentorship to students. The trainers bring a wealth of industry experience and expertise to the classroom, ensuring that students receive practical insights and guidance from industry insiders.​
Pathway to Career Advancement​
Upon completion of the program, graduates are equipped with the qualifications and expertise needed to pursue rewarding careers in the hospitality industry. Whether aspiring to become head chefs, kitchen managers, or culinary entrepreneurs, our program provides a solid foundation for career advancement and opens doors to exciting opportunities within the culinary field.​
World-Class Culinary Scene​
Melbourne is renowned for its vibrant and diverse culinary scene, offering a wealth of opportunities for aspiring chefs and kitchen managers. By studying at Hilton Academy, students gain access to a rich array of restaurants, cafes, and culinary events, providing invaluable hands-on experience and exposure to different cuisines and cooking techniques​
Job Roles

Potential employment options are in the commercial cookery sector in the roles such as chef or chef de partie.

I recommend Hilton Academy to anyone who’s willing to take up any studies in Commercial Cookery, Kitchen Management and Hospitality Management in the heart of Melbourne. There could be parallel other institutions or colleges for same but for me being an international student, the academy stands out in quality, qualified lecturers, build strong and caring relationship with the students. Specifically, Chef Shane, Chef Jan & Chef Stuart have been incredible, and this trio are a true asset of the academy. So do not hesitate to choose your path with Hilton Academy. All the Best!
Jayamali Perera
Certificate IV in Kitchen Management -Student

Course Information

Cricos Code:
78 weeks (inc. holidays) Including: 200 hours of Work Based Training
Mode of Delivery:
Tuition Fee:
Enrolment Fee:
Material Fee:
Next Intake:
August 2024

Looking for answers?

Explore our FAQs section for comprehensive information on how to navigate through the application process.