Course Information

Certificate IV in Kitchen Management Course in Sydney

Course Code: SIT40521
CRICOS Code: 109670A
Duration: 1 year & 9 months (full time)
Training Delivery:
Sydney Campus @ 552 George Street, Sydney, NSW 2000, Australia, OR
Employment Based (conditions apply)
Mode of delivery: Blended delivery methods, including face-to-face learning, live virtual classrooms, eLearning, and/or work placement.

Course Overview

Overview of Certificate IV in Kitchen Management Courses

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.

Entry Requirement

There are no entry requirements for this qualification defined in the training package, Evolution requires additional:

-International students must be a minimum of 18 years of age and English proficiency of IELTS 5.5 or equivalent.

-Language Literacy and Numeracy (LLN) level is assessed during the Orientation Session or after students agree to commence their course(s).


Know the Fee Structure for Certificate IV in Kitchen Management

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For domestic students, due to individual circumstances, there can be variations in what and how one pays for their course. However, there are payment options available with course fees.

Additional information about Fees, Charges and Refund can be found here.

Career Pathways

Career after choosing Certificate IV in Kitchen Management in Australia

Graduates will be able work in organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Course Structure

Certificate IV in Kitchen Management Course in Detail

This course requires the completion of 33 units of competency including 27 core units and 6 elective units.

Core Units

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


Elective Units

Elective units selection will be reflected from your qualification pathway.


For international students, this course is registered and approved with the work component as listed on

  • Duration 1 Year and 9 Months
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