Chinese (Simplified)EnglishHindiKoreanPortugueseSpanishThaiVietnamese
Chinese (Simplified)EnglishHindiKoreanPortugueseSpanishThaiVietnamese

SIT40521 Certificate IV in Kitchen Management


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 restau-
rants, 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.

National Code:
Cricos Code:
Mode Of Delivery:
78 weeks (inc. holidays)
Tuition Fee:
Enrolment Fee:
Material Fee:

Units of Competency

Unit Code Unit Title C/E
SITHKOP012* Develop recipes for special dietary requirements C
SITHKOP013* Plan cooking operations C
SITHKOP015* Design and cost menus C
SITXCOM010 Manage conflict C
SITXFIN009 Manage finances within a budget C
SITXFSA008* Develop and implement a food safety program C
SITXHRM008 Roster staff C
SITXHRM009 Lead and manage people C
SITXMGT004 Monitor work operations C
SITXWHS007 Implement and monitor work health and safety practices C
SITHCCC023* Use food preparation equipment C
SITHCCC041* Produce cakes, pastries and breads C
SITHCCC042* Prepare food to meet special dietary requirements C
SITHCCC043* Work effectively as a cook C
SITHKOP010 Plan and cost recipes C
SITHPAT016* Produce desserts C
SITXFSA005 Use hygienic practices for food safety C
SITXFSA006 Participate in safe food handling practices C
SITXINV006* Receive, store and maintain stock C
SITHCCC027* Prepare dishes using basic methods of cookery C
SITHCCC028* Prepare appetisers and salads C
SITHCCC029* Prepare stocks, sauces and soups C
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes C
SITHCCC031* Prepare vegetarian and vegan dishes C
SITHCCC035* Prepare poultry dishes C
SITHCCC036* Prepare meat dishes C
SITHCCC037* Prepare seafood dishes C

Note: SITXFSA005 Use hygienic practices for food safety – is a pre-requisite for all units marked with (*)

Unit Code Unit Title C/E
SITHCCC038* Produce and serve food for buffets E
SITHCCC039* Produce pates abd terrines E
SITHCCC040* Prepare and serve cheese E
SITXHRM007 Coach others in job skills E
SITHCCC025* Prepare and present sandwiches E
SITXWHS006 Identify hazards, assess and control safety risks E

Note: SITXFSA005 Use hygienic practices for food safety – is a pre-requisite for all units marked with (*)

Frequently Asked Questions

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.

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 need to  complete a total of 400​ work placement hours for the units SITHCCC020 Work effectively as a cook* and SITXKOP005 Coordinate cooking operations*  .  There are no additional fees for this work placement.
Note: Duration can be shortened to 26 weeks due to Credit Transfer if student has completed SIT30816 Certificate III in Commercial Cookery.
This program is delivered in the classroom at our city campus Level 6 250 Collins Street. Practical face-to-face training is provided in our commercial kitchen located at Unit 5/60 Stubbs Street, Kensington, VIC 3031.
24th October 2022 05th June 2023 15th January 2024 12nd August 2024
116th  January 2023 14th August 2023 25th March 2024 21st October 2024
27th March 2023 23rd October 2023 3rd June 2024

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

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 10 (or an international secondary school year which is equivalent to Australian Year 10) 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.
English Language Requirements To enter this qualification, applicants must also meet English Language Requirements – IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent. English language competence can also be demonstrated through documented evidence of any of the following:

  • Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, South Africa or Ireland.
  • Completed in Australia in English a substantial component (at least 50%) of a qualification at AQF level 4 or higher.
  • Successfully completed in Australia in English the Senior Secondary Certificate of Education.
  • Completed a recognised ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.

Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) assessment online to achieve a result of ACSF level 3 to meet Hilton’s English Language entry requirement.

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:

Additionally, all international students are required to:

  • undertake pre-training review to determine suitability for the course and student needs during the enrolment process.
  • complete an LLN assessment prior to the commencement of the course – it is a diagnostic process to identify if prospective student requires LLN support during study


Learners should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.

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

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.

If students have previously completed a unit with the same unit code or unit title as in students new course, students may be eligible for a credit transfer and students may not have to repeat that unit. Students will need to complete a credit transfer application form, and provide a certified copy of the transcript of statement of attainment. There is a fee for this process. Applications for credit transfer must be made prior to the commencement of the course.

Assessment will occur through a variety of methods, including projects incorporating role-plays, case studies and short answer questions.

Assessment conditions will ensure a simulated workplace environment.

Assessment tasks may:

  • Reflect real life work tasks.
  • Are required to be performed within industry standard timeframes as specified by assessors in relation to each task.
  • Are assessed using assessment criteria that relate to the quality of work expected by the industry.
  • Are performed to industry safety requirements as relevant.
  • Utilise authentic workplace documentation.
  • Require students to work with others as part of a team.
  • Require students to plan and prioritise competing work tasks.
  • Involve the use of standard, workplace equipment such as computers and software.
  • Ensure that students are required to consider workplace constraints such as time and budgets.