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Area of Study Show submenu for Area of Study - [Hospitality](https://austin.edu.au/courses/hospitality) - [Carpentry](https://austin.edu.au/courses/carpentry) - [Management](https://austin.edu.au/courses/management) - [Information Technology](https://austin.edu.au/courses/information-technology) - [Automotives](https://austin.edu.au/courses/automotives) - [Community Services](https://austin.edu.au/community-services) - About Us Show submenu for About Us - [About us](https://austin.edu.au/about-us) - [Agents](https://austin.edu.au/agent_list) - [Contact us](https://austin.edu.au/contact-us) - Student Support Show submenu for Student Support - [Forms and Policies](https://austin.edu.au/student-support/forms-policies) - [Immigration & Visa Information](https://immi.homeaffairs.gov.au/visas/getting-a-visa/visa-listing/student-500#Overview) - [Student Handbook](https://austin.edu.au/hubfs/Austin%20Forms/Student%20Handbook%20(International)%20V1.0.pdf) SIT40521 # Certificate IV in Kitchen Management [Discover More](https://www.hubspot.com/) [Get Started](https://www.hubspot.com/) - [Home](https://www.hubspot.com/) - Courses - Certificate IV in Kitchen Management #### Description This qualification reflects the role of chefs 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. Completion of this qualification provides a pathway to work in organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops or run a small business in these sectors. #### Duration The total duration of this course covers 70 complete weeks. During this period, 58 weeks are allocated for full-time studies, and a maximum of 12 weeks are designated for holidays and breaks. The total course comprises of Work Based Training. It is expected that the program's duration would be shorter for students who have completed components that can be identified through Recognition of Prior Learning (RPL) and/or Credit Transfer. ###### Entry Requirements The applicant should be 18 years of age or over. Applicant requires successful completion of an Australian Year 11 qualification or equivalent. Have an IELTS overall band of 6.0 or equivalent to 5.5 in each module. Applicants are required to have successfully completed a Pre-Training Review and Language, Literacy, Numeracy and Digital Literacy (LLND) test before enrolment. Learners are required to have a kitchen kit including, a chef's dress, safety boots and a knife kit including various knives and other tools be able to undertake training in the kitchen effectively. Students pursuing the course should possess the necessary physical abilities and manual handling skills required to perform various tasks involved in the training. It is essential for learners to be aware of and comfortable with handling complex food items, including various processed or raw meats, poultry, seafood, and dairy items considering any religious or dietary barriers that may affect their participation in the course. Applicants should possess basic computer and MS Office skills, including Word, Excel and PowerPoint. ###### Assessment Approach Each unit is delivered and assessed as a standalone module. Each assessment has also been mapped to the elements, performance criteria, essential skills, essential knowledge, critical aspects of evidence and employability skills for each unit of competency. Specific details of actual assessments and marking and/or assessment criteria are specified in the unit of competency information. The assessment process will be a Learning and Assessment pathway. Assessment commences in the session following delivery. The trainer and assessor inform all enrolled learners about the assessment process, resources, assessment methods and timings of assessment at the beginning of each unit of competency. As this is a competency-based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. AIT meets requirements listed under Clause 1.8 of Standards for Registered Training Organisations (RTOs) 2015 regarding the effective implementation of an assessment system that ensures that assessment (including recognition of prior learning): • Complies with the assessment requirements of the relevant training package or VET-accredited course; and • Is conducted in accordance with the Principles of Assessment and Rules of Evidence which are: Fairness, Flexibility, Validity, Reliability, Validity, Suiciency, Authenticity, Currency. ###### RPL & Credit Transfer The Recognition of Prior Learning (RPL) pathway is suitable for candidates who have previously acquired skills and knowledge from sources beyond the formal education and training system. This includes work and life experiences. Credit transfer is a process that offers students consistent and agreed-upon credit outcomes for specific components of a qualification. This is based on identified equivalences in content and learning outcomes between matched qualifications. Upon successful completion of an RPL or Credit Transfer (CT) application, adjustments will be made to the units to be undertaken and the course duration. In cases where RPL is granted, learners are not required to partake in additional training and assessment for skills and knowledge they already possess. ###### Delivery Training will be conducted face to face on a full-time basis, both in a classroom and in AIT’s training kitchen and workplace (WBT) environment. Classroom sessions for the theoretical and practical components of the course will be held at the following location: Level 11, 474 Flinders St, Melbourne VIC 3000.  The work-based training will take place in an industry-approved commercial kitchen, carefully selected and partnered with AIT to ensure the highest quality learning experience for our students.  #### Units of Competence To achieve the SIT40521 - Certificate IV In Kitchen Management qualification, candidates must complete 33 units, 27 core units and 6 electives, as outlined below: ###### Core units | Unit | Description | | --- | --- | | 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 | Unit | Description | | --- | --- | | SITHCCC026 | Package prepared foodstuffs | | SITXFSA007 | Transport and store food | | SITHCCC040 | Prepare and serve cheese | | BSBSUS211 | Participate in sustainable work practices | | SITXCOM006 | Source and present information | | SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms | [Apply Now](https://austin.edu.au/courses/hospitality/certificate-iv-in-kitchen-management#apply) [Request Course Brochure](https://austin.edu.au/hubfs/Austin%20Brochures/AIT%20Cert%20IV%20in%20Kitchen%20Management%20Flyer%20V4%20CF.pdf?hsLang=en-au) ##### Overview Course Code: SIT40521 CRICOS Code: 112977M Duration : 70 Weeks Course Fees: $21,250 AQF Level: 4 Language : English #### **Accreditation** - ![NRT-logo-high-res](https://austin.edu.au/hs-fs/hubfs/NRT-logo-high-res-1.png?width=1024&height=768&name=NRT-logo-high-res-1.png) Career Outcomes ## Possible Career Pathways This qualification offers a pathway to pursue a career in the hospitality and commercial kitchen industry. ![slide-right](https://austin.edu.au/hubfs/slide-right.png) ##### Chef ![slide-right](https://austin.edu.au/hubfs/slide-right.png) ##### Head of Chef ![slide-right](https://austin.edu.au/hubfs/slide-right.png) ##### Sous Chef ![slide-right](https://austin.edu.au/hubfs/slide-right.png) ##### Kitchen Manager ![slide-right](https://austin.edu.au/hubfs/slide-right.png) ##### Food & Beverage Manager ![slide-right](https://austin.edu.au/hubfs/slide-right.png) ##### Restaurant Supervisor Contact Us ## How Can we Help? Get full assistance. Never stay in a doubt. Our team is always ready to resolve your queries. Never delay to contact or chat with us. ### Contact us Hospitality ## Related Courses MSF30322 ## Certificate III in Commercial Cooking This Certificate III in Commercial Cooking Course is designed for individuals aspiring to assume leadership roles in commercial kitchens. Those who complete this qualification will be equipped to oversee kitchen operations independently, making decisions and addressing unique challenges with confidence. Successfully achieving this qualification opens up diverse career avenues in the hospitality industry, including roles in restaurants, hotels, clubs, pubs, cafes, and coffee shops. Additionally, graduates have the option to explore entrepreneurship by establishing and managing their own small businesses within these dynamic sectors. [Learn More](https://austin.edu.au/courses/hospitality/certificate-iii-in-commercial-cookery?hsLang=en-au) [Apply Now](https://austin.edu.au/courses/hospitality/certificate-iii-in-commercial-cookery#apply) ![Commercial-Cookery-Student-in-a-Commercial-Kitchen-Setting](https://austin.edu.au/hs-fs/hubfs/Commercial-Cookery-Student-in-a-Commercial-Kitchen-Setting.jpg?width=1024&height=1024&name=Commercial-Cookery-Student-in-a-Commercial-Kitchen-Setting.jpg) What's Your Next Step? ## Reach Out To Us! Our team is ready to assist you. Reach out to a consultant at the Austin Institute of Trades to discuss which course is the perfect fit for you.   #### Our Courses --- - [Hospitality](https://austin.edu.au/courses/hospitality) - [Automotives](https://austin.edu.au/courses/automotives) - [Carpentry](https://austin.edu.au/courses/carpentry) - [Information Technology](https://austin.edu.au/courses/information-technology) - [Management](https://austin.edu.au/courses/management) #### Study With Us --- - [About us](https://austin.edu.au/about-us) - [Forms & Policies](https://austin.edu.au/student-support/forms-policies) - [Immigration & Visa Information](https://immi.homeaffairs.gov.au/visas/getting-a-visa/visa-listing/student-500#Overview) - [Student Handbook](https://austin.edu.au/hubfs/Austin%20Forms/Student%20Handbook%20(International)%20V1.0.pdf) #### Contact Us --- - Address: Level 11, 474 Flinders Street, Melbourne, VIC 3000[, Australia](https://maps.app.goo.gl/dbD2E3CeTpBgP9Pa8) - Phone Number: [+61 3 9959 9891](tel:+61399599891) - Email Address:  [info@austin.edu.au](mailto:info@austin.edu.au) --- [![Austin-Institute-of-Trades-Logo-white](https://austin.edu.au/hs-fs/hubfs/Austin-Institute-of-Trades-Logo-white.png?width=250&height=68&name=Austin-Institute-of-Trades-Logo-white.png "Austin-Institute-of-Trades-Logo-white")](https://austin.edu.au/?hsLang=en-au) Located on Flinders Street, our Registered Training Organisation offers nationally recognised training to students from diverse backgrounds. 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