Hospitality Course
SIT40521 Certificate IV in Kitchen Management
Qualification 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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
Licensing/Regulatory Information
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Course Overview
| Item | Details |
|---|---|
| VET National Code | SIT40521 |
| CRICOS Course Code | 109571D |
| Duration | 78 weeks (60 weeks of class delivery and 18 weeks of break/holidays) |
| Volume of Learning |
Total Volume of Learning (hrs): 1800 Classroom Training (hrs): 310 Classroom Assessment (hrs): 202 Work Placement Training (hrs): 280 Self-Study (hrs): 600 Kitchen Practical (hrs): 408 |
| Tuition Fee | $25,000 |
| Enrolment Fee | $300 |
| Material Fee | $2,000 |
| Delivery Mode | The training program is delivered face-to-face for 20 hours per week, across a 10-week study period in each term. Each term consists of 10 weeks of scheduled classroom learning, excluding holiday breaks. |
Entry Requirements
| Requirement | Details | ||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Age Requirement | All international students must be at least 18 years of age or above at the time of course commencement. | ||||||||||||||||||||||||
| Physical Requirements | The training product includes mandatory Work Placement Arrangements (WPA) to enable learners to gain practical, hands-on experience in commercial kitchen environments. As the qualification involves preparing, cooking, and presenting food in compliance with industry standards, learners are required to meet specific physical requirements essential for performing tasks safely and efficiently. This includes prolonged periods of standing, manual handling of kitchen equipment and ingredients, working in hot or confined spaces, and performing repetitive movements such as chopping, stirring, and lifting. Learners must also demonstrate the ability to follow hygiene, food safety, and workplace health and safety practices at all times. | ||||||||||||||||||||||||
| Academic Requirements | International students applying for this qualification either offshore or onshore will need satisfactory completion of the equivalent of Australian Year 12 or Certificate III or higher qualification. | ||||||||||||||||||||||||
| English Language Requirements |
To enrol into this course with AABT College, international students, applying
either off-shore or on-shore, must satisfy one of the following requirements:
OR Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom, or United States. OR Evidence that, within two years of their application date, they have successfully completed in Australia and in the English language, either the senior secondary certificate of education or a substantial component of a course leading to a qualification from Australian Qualifications Framework at the Certificate IV or higher level, while they held a student visa. Please note that AABT College will also accept equivalent test results from the following specified English Language Tests: TOEFL iBT, PTE Academic, Cambridge English: Advanced (CAE), and TOEFL PBT. *On 26 July 2023 the TOEFL internet-based test (TOEFL iBT) stopped offering English language tests for Australian visa purposes. A score for a TOEFL iBT test taken on or after 26 July 2023 will no longer satisfy the English language requirement for Student visa purposes. Only TOEFL iBT scores from a test taken on or before 25 July 2023 are accepted for Student visa purposes. **From 12 February 2024, only results from the paper-based Cambridge C1 Advanced test (previously known as Cambridge English: Advanced CAE) will be accepted for Australian visa and migration purposes. Test scores for both C1 Advanced paper-based and computer-based tests, taken before 12 February 2024, within the specified validity period are still accepted.
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| Pre-Training Review | All students will undertake a pre-training review which identifies training needs, education background, and computing skills via an interview with an AABT enrolment officer. This also explores potential RPL opportunities and ensures readiness to complete the course. | ||||||||||||||||||||||||
| Computer Literacy Requirement | Students must have basic computer skills including MS Word, PowerPoint, and internet research. They must be able to use email, work with PDFs, and access web platforms like Moodle. | ||||||||||||||||||||||||
| Materials & Equipment Requirement | While AABT College provides access to computers and resources during class, students must bring a personal laptop (Windows 10 or higher), have a valid email address, and be reachable via phone or mail. All learners must have access to MS Office tools and communication platforms. | ||||||||||||||||||||||||
| Recognition of Prior Learning (RPL) | RPL is available for each unit based on prior training, work experience or formal learning. Please consult your trainer or the support team to apply. | ||||||||||||||||||||||||
| Credit Transfer | Credit Transfer can be granted for equivalent units from accredited qualifications. Please discuss during enrolment. |
Language, Literacy, Numeracy and Digital Tests (LLN&D)
All students are required to undertake a Language, Literacy, Numeracy, and Digital (LLN&D) test mapped to ACSF to identify if a student requires AABT College to provide any additional support. The expected Language, Literacy, Numeracy, and Digital (LLN&D) outcome is ACSF Level 2 for SIT40521 Certificate IV in Kitchen Management.
This is not an entry requirement but is designed to determine if a student has any specific Language, Literacy, Numeracy, and Digital (LLN&D) support needs in the context of VET training and has a different purpose to the English entry requirements which are assessed prior to offering a student a place in a course.
The results of the Language, Literacy, Numeracy, and Digital (LLN&D) test are provided to the trainer, who can further advise the student if they require additional Language, Literacy, Numeracy, and Digital (LLN&D) support to successfully achieve the course outcomes.
Unit Structure
To be awarded the SIT40521 Certificate IV in Kitchen Management qualification, learners must be deemed competent in 33 units of competency, as specified in the Accounting Resources and Training Package qualification rules, which include:
- Twenty-Seven (27) Core Units
- Six (6) Elective Units
For more information, visit the official training package details: SIT40521 Certificate IV in Kitchen Management .
Core Units:
| No. | Unit Code | Unit Title |
|---|---|---|
| 1 | SITHCCC023* | Use food preparation equipment |
| 2 | SITHCCC027* | Prepare dishes using basic methods of cookery |
| 3 | SITHCCC028* | Prepare appetisers and salads |
| 4 | SITHCCC029* | Prepare stocks, sauces and soups |
| 5 | SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| 6 | SITHCCC031* | Prepare vegetarian and vegan dishes |
| 7 | SITHCCC035* | Prepare poultry dishes |
| 8 | SITHCCC036* | Prepare meat dishes |
| 9 | SITHCCC037* | Prepare seafood dishes |
| 10 | SITHCCC041* | Produce cakes, pastries and breads |
| 11 | SITHCCC042* | Prepare food to meet special dietary requirements |
| 12 | SITHCCC043* | Work effectively as a cook |
| 13 | SITHKOP010 | Plan and cost recipes |
| 14 | SITHKOP012* | Develop recipes for special dietary requirements |
| 15 | SITHKOP013* | Plan cooking operations |
| 16 | SITHKOP015* | Design and cost menus |
| 17 | SITHPAT016* | Produce desserts |
| 18 | SITXCOM010 | Manage conflict |
| 19 | SITXFIN009 | Manage finances within a budget |
| 20 | SITXFSA005 | Use hygienic practices for food safety |
| 21 | SITXFSA006 | Participate in safe food handling practices |
| 22 | SITXFSA008* | Develop and implement a food safety program |
| 23 | SITXHRM008 | Roster staff |
| 24 | SITXHRM009 | Lead and manage people |
| 25 | SITXINV006* | Receive, store and maintain stock |
| 26 | SITXMGT004 | Monitor work operations |
| 27 | SITXWHS007 | Implement and monitor work health and safety practices |
Elective Units:
| No. | Unit Code | Unit Title |
|---|---|---|
| 1 | SITHCCC038* | Produce and serve food for buffets |
| 2 | SITHCCC040* | Prepare and serve cheese |
| 3 | SITHCCC044* | Prepare specialised food items |
| 4 | BSBSUS211 | Participate in sustainable work practices |
| 5 | SITXCOM006 | Source and present information |
| 6 | SITXHRM007 | Coach others in job skills |
Note: Units marked with an * asterisk have one or more prerequisites.
Note: Fees may change during your course of study. AABT College reserves the right to discontinue or alter any course date, tuition or service fee, location, timetable or staffing without prior notice. This will constitute a provider default and all tuition fees will be handled in accordance with AABT College’s Refund Policy. Interest will not be credited to Student Fees or disbursements and therefore no interest will be recovered by students in the event of cancellation. Students must maintain valid Overseas Student Health Care insurance throughout their enrolment.
Career Opportunities
- Cook in Restaurants
- Cook in Clubs
- Cook in Cafés
Note: AABT College does not make any misleading claim, job guarantee, or advertise any specific employment outcome with its courses.
Assessment
This program is delivered under competency-based training which means instead of grading or marks, students are required to demonstrate all the criteria for each unit of competency. Students are marked as “Competent” or “Not yet competent”.
Typical assessment methods will include knowledge questions, case studies, role plays, projects, and skills demonstrations.
How to Apply
To find out the methods of application, please visit our How to Apply page.
If you have any questions regarding the application process or entry requirements, feel free to contact us at admissions@aabt.edu.au.
Why Study This Course?
Gain essential hospitality industry knowledge with hands-on skills designed to help you succeed in real workplaces.
Industry-Relevant Skills
Learn what employers are looking for with real-world business knowledge that’s immediately applicable.
Practical Training
Build confidence through simulated projects and activities that reflect everyday workplace challenges.
Pathways to Professional Growth
Open doors to future opportunities through hands-on experience and meaningful industry connections.