SIT40521 - Certificate IV in Kitchen Management
Course Overview
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.
Course Details
| Total Volume of Learning | 1800 hrs |
| Classroom Training | 310 hrs |
| Classroom Assessment | 202 hrs |
| Work Placement Training | 280 hrs |
| Self-Study | 600 hrs |
| Kitchen Practical | 408 hrs |
Entry Requirements
| 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 | SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| 5 | SITHCCC029* | Prepare stocks, sauces and soups |
| 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 |
| 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: Fees may change during your course of study. BLC 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 Blue Lotus 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.
Training Support
In alignment with the Standards for Registered Training Organisations (SRTOs) 2025, Blue lotus college is committed to providing appropriate training support to ensure that all learners can successfully engage in and complete their training product. At enrolment, Blue lotus college identifies individual learner needs through a pre-training review and LLN&D (Language, Literacy, Numeracy and Digital) test to determine the level of support required. Based on the outcomes, tailored support is provided, which may include additional academic assistance, language and literacy support, flexible delivery arrangements, access to learning resources, mentoring, or referral to external support services where necessary. Blue lotus college ensures that all trainers and assessors are aware of learners' individual needs and implement strategies that foster an inclusive and supportive learning environment, enabling every student to achieve the required competencies and learning outcomes.
All students are required to undertake a Language, Literacy, Numeracy, and Digital (LLN&D) test mapped to ACSF through the Language, Literacy, Numeracy, and Digital (LLN&D) Robot to identify if a student requires BLC to provide any additional support. The expected Language, Literacy, Numeracy, and Digital (LLN&D) outcome is ACSF Level 2 for 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. If learners do not meet English and Language, Literacy, Numeracy, and Digital (LLN&D) requirements, learners will be asked to take further Language, Literacy, Numeracy, and Digital (LLN&D) training e.g. English Language Intensive Course for Overseas Learners (ELICOS) programs with BLC.
Possible Job Outcomes
- Cook in Restaurants
- Cook in Clubs
- Cook in Cafes
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, and students are marked “Competent” or “Not yet competent”. Typical assessment methods will include knowledge questions, case studies, role plays, project and skills demonstrations.
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