SIT40521 – Certificate IV in Kitchen Management

CRICOS Course Code: 109603A

Course Information

Course 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.

Entry Requirements

Academic: Completion of Australian Year 11 or equivalent

English (International Students):

IELTS 5.5 or higher with a minimum score of 5.0 in each band OR

Equivalent TOEFL , PTE  or EAP

Age: Must be 18 years of age on commencement


Application Fee: AU$250(Non-refudable)
Course Fee:  AU$18,000
Resource Fee:  AU$2,000

***These fees include Chef Uniforms and Knives set. All students must have their own laptop and software.



Credit Transfer (CT) or Recognition Prior Learning (RPL)

You may be eligible to apply for Credit Transfer (CT) and/or Recognition for Prior Learning (RPL) at application if you have previously studied at another Registered Training Organisation in Australia and have successfully achieved competency. Evidence of study must be submitted at the application to Contempo College.

Aims & Outcomes

This course is aimed at:

  • Assist the students gain the essential skills and competencies required to work as commercial cooks within the hospitality sector
  • Develop the required skills to effectively operated in a commercial cookery environment and gain knowledge in kitchen operations and hospitality
  • Provide a pathway to further qualifications and learning

Assessment Methods

The amount of assessment hours required for this qualification is broken down into the course delivery modes/methods below. The number of hours allocated for summative assessments activities are detailed as follows: For the full course load:

  • 200 hours of supervised assessment activities such as in-class/kitchen demonstrations, practicals, written assessments, exams/tests, case studies, projects, roleplays, presentations, demonstrations, projects, etc. (min 4 hours pw x 50 weeks) – (4 hours out of 20 scheduled hours)
  • 150 hours of unsupervised practice, research, writing, preparation of presentations etc., and unit specific tasks including preparation of workplace-based assessment activities and submission documents (3 hours pw x 50 weeks)
  • 200 Hours of work placement – a compulsory component for this course and specifically required for unit – “SITHCCC020 Work effectively as a cook” – this unit requires students to be assessed and successfully complete the training package requirement for 48 complete food service periods within an operational commercial kitchen environment.

The total Amount of Assessment for this qualification is: 550 Hours

Note: The amount of assessment for students with credits (e.g., progressing students) would vary. The amount of assessment for students with approved credits will, therefore, be proportionate to the total number of weeks/durations allocated as part to their enrolments. For example, amount of assessment for students progressing from SIT30821 with all applicable credits will be based on two terms equivalent (without the work placement requirement).


Academic Pathways

Preferred pathways for candidates considering this qualification include:

  • Individuals may enter SIT40521 Certificate IV in Kitchen Management with limited or no vocational experience and without a lower-level qualification (meeting entry requirements).

Pathways from the qualification:

After achieving SIT40521 Certificate IV in Kitchen Management, individuals could progress to SIT50422 Diploma of Hospitality Management.t.

Mode of Delivery

Face-to-Face: Classroom and kitchen-based commercial cookery environment, including work-based training.

No other modes offered. Student must attend minimum 20 hours per week.

Learning Environment

Delivered in a face-to-face mode in a classroom environment supported by a purpose-built on-campus training kitchen. 

All students will have access a purpose-built training kitchen facility. Where needed, a simulated environment will be created in classroom and kitchen to resemble real-life work practices, activities, and challenges; and to prepare the students to effectively transition to work after completion.

Course Duration

This course is delivered over a period of one and a half (1.5) years. The course duration is:

  • 78 Weeks of Course duration consisting of:
    • 50 Weeks of scheduled study/tuition (5 terms of 10 weeks each)
    • 10 Weeks of work placement (1 term of 10 weeks)
    • 18 Weeks of scheduled breaks/holidays (including
      pre-training and completion activities)

1. A minimum of 20 contact hours per week of study/tuition have been scheduled by Contempo College – to ensure students meet their student study visa conditions
2. The course duration may vary for students who have been granted credits or RPL towards this course (e.g., students having completed any units in a previous course/qualification).

Course Structure and Unit of Competency

To attain a Certificate IV in Kitchen Management 33 units must be achieved:

27 core units; and 6 elective units

Elective units reflect the intended course outcomes and the supported job roles. When available, other elective units may be chosen within the packaging rules.

Core Units


Prepare dishes using basic methods of cookery*


Prepare appetisers and salads


Prepare stocks, sauces and soups*


Prepare vegetable, fruit, eggs and farinaceous dishes*


Prepare poultry dishes*


Prepare seafood dishes*


Prepare meat dishes*


Prepare food to meet special dietary requirements*


Produce cakes, pastries and


Work effectively as a cook**


Plan and cost recipes


Produce desserts


Produce desserts**


Use hygienic practices for food safety


Participate in safe food handling practices


Use food preparation equipment*


Prepare vegetarian and vegan dishes*


Receive, store and maintain stock*


Plan cooking operations*


Manage conflict


Manage finances within a budget


Lead and manage people


Monitor work operations


Implement and monitor work health and safety practices


Roster staff


Develop recipes for special dietary requirements*


Design and cost menus*


Develop and implement a food safety program*

Elective Units


Identify hazards, assess and control safety risks


Package prepared foodstuffs*


Prepare and serve cheese


Produce and serve food for buffets*


Lead diversity and inclusion


Enhance customer service experiences

Contempo students progressing from SIT30821 (fully completed with the above 25 units attained – 1 year equivalent) will need to complete additional 8 units in this course – (6 months equivalent). Accordingly, their CoEs will be amended for the course duration.


* These units have pre-requisite – SITXFSA005 Use Hygienic Practices for Food Safety and or SITHCCC027 Prepare dishes using basic methods of cookery that must be scheduled prior to starting any new term or student group.


** Denotes the unit prescribed for work placement purpose. The allocated hours cover a minimum of 48 complete food service periods: 20 hours per week over 10 weeks in an approved workplace. Work placement is scheduled in  term 4 of the course so that students have developed the essential skills and knowledge over the duration of the course to be ready to perform in a workplace environment.


For more details on qualification and packaging rule, refer: