SIT40521 Certificate IV in Kitchen Management

National ID
SIT40521
WA Course Code
BHS7
CRICOS code
109626E
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Why choose this course?

Build on your skills in commercial cookery with this qualification. Gain the capability to work as a supervisor cook or team leader in a range of commercial kitchens. Learn how to design and cost menus, roster staff, lead a team and manage workplace conflict. This course introduces food safety programs, hygiene maintenance, and workplace health and safety. Your skills will become more advanced at planning, preparing and supervising the cooking of meals to ensure that all dietary requirements can be accommodated.

You will have access to the training kitchens and restaurant located on campus where you can practice your planning and supervisory skills. The restaurant is open to the public, and you will be part of an allocated team that will be responsible for providing food service to guests at lunch and dinner sittings.

Career opportunities

  • Commercial Cook (non Trade status)
  • Executive Cook (non trade status)

  • An IELTS score (academic) of 5.5 with no band score less than 5.0 or equivalent.

  • Completion of SIT30821 Certificate III in Commercial Cookery is required for entry into this course.

​Please view Admission requirements for your country of origin.

Your study options

Semester 1, 2024

Duration | 1 semester
When | Semester 1, 2024
Where | South Regional TAFE (52790)

Location map

How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $800
  • Materials fee: $140

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students will undertake services in the live works commercial kitchens that prepares breakfasts, lunches or dinners in the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 27 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • 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, 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
Elective units
    National ID
    Unit title
  • HLTAID011 Provide First Aid
  • SITHCCC026 Package prepared foodstuffs
  • SITHCCC039 Produce pates and terrines
  • SITHCCC040 Prepare and serve cheese
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB027 Serve food and beverage

Assessment methods

The methods of assessment used in this course include written and structured questions and assessments, and practical demonstration of skills in the commercial kitchen Students will perform the role of commercial cooks, using a wide range of well-developed cookery skills, and sound knowledge of kitchen operations. The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources include access to fully equipped classrooms, Didasko Learner Resources, SRT workbooks, training and assessment plans, cookery programs, PowerPoints, DVD’s and videos.

Facilities and equipment include access to classrooms with printers and internet, commercial kitchen with individual benches, fixtures and cooking equipment, crockery and glassware, food processors and blenders, commercial refrigeration facilities and cool rooms, pots and pans, food preparation equipment, commercial ovens and trays, pastry equipment, planetary mixers, and personal protective clothing and equipment.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2025

Duration | 1 semester
When | Semester 1, 2025
Where | South Regional TAFE (52790)

Location map

How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $800
  • Materials fee: $140

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students will undertake services in the live works commercial kitchens that prepares breakfasts, lunches or dinners in the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 27 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • 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, 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
Elective units
    National ID
    Unit title
  • HLTAID011 Provide First Aid
  • SITHCCC026 Package prepared foodstuffs
  • SITHCCC039 Produce pates and terrines
  • SITHCCC040 Prepare and serve cheese
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB027 Serve food and beverage

Assessment methods

The methods of assessment used in this course include written and structured questions and assessments, and practical demonstration of skills in the commercial kitchen Students will perform the role of commercial cooks, using a wide range of well-developed cookery skills, and sound knowledge of kitchen operations. The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources include access to fully equipped classrooms, Didasko Learner Resources, SRT workbooks, training and assessment plans, cookery programs, PowerPoints, DVD’s and videos.

Facilities and equipment include access to classrooms with printers and internet, commercial kitchen with individual benches, fixtures and cooking equipment, crockery and glassware, food processors and blenders, commercial refrigeration facilities and cool rooms, pots and pans, food preparation equipment, commercial ovens and trays, pastry equipment, planetary mixers, and personal protective clothing and equipment.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

There may be further semester intakes available for enrolment. You can view any further intakes when you submit your online application(opens in a new tab).

For information about pathways from TAFE to university, view our Pathways to university page.

How to apply

Apply to study at TAFE in six steps:

  1. find a course;
  2. check entry requirements;
  3. submit an application;
  4. accept your offer and pay;
  5. apply for your student visa; and
  6. receive your visa and come to Australia for your studies.

View our TAFE application process for detailed advice

Cutoff dates to apply for TAFE Semester 2, 2023:

  • Students not in Australia: applications close Friday 19 May 2023.
  • Students already in Australia: applications will be assessed depending on availability.
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TAFE International Western Australia (TIWA) is the Registered Training Organisation (RTO) and Commonwealth Register of Institutions and Courses for Overseas Students (CRICOS) provider, for the delivery of training to international students, enrolled in a TAFE course in Western Australia. This nationally recognised course is delivered by a Western Australian TAFE college on TIWA's behalf. TIWA retains responsibility for the quality of the training and assessment delivered by the TAFE colleges and for the issue of certification documentation to students.

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Last updated on December 1, 2022