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SIT40521 - Certificate IV in Kitchen Management

CRICOS Course Code: 110966H

SIT40521 - Certificate IV in Kitchen Management - Course Overview

Key information

Course: Certificate IV in Kitchen Management

Course Code: SIT40521

CRICOS Course Code: 110966H

RTO Code: 45902

CRICOS Code: 04050B

100 % Placement new

At Solis College we guarantee 100% Placement for all our students.

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What is the Certificate IV in Kitchen Management?

Building on the skills of the Certificate III in Commercial Cookery, the Certificate IV in Kitchen Management provides cooks and chefs with the additional skills and knowledge they’ll need to take on a supervisory role in the kitchen – such as head chef or catering manager, or managing staff for a small food business.

In addition to the core skills of cooking (such as how to serve food and follow hygienic practices), students of the course also learn higher-level skills of commercial kitchen management, preparing them to take on a team-leading role. Graduates learn to manage safety risks and solve non-routine problems with little disruption to the operation of the business.

They can operate independently within a kitchen (with limited guidance from higher management), and coordinate or manage other kitchen staff.

They also have the knowledge and training to be able to run a small business in food and catering.

Why should I do my Kitchen Management course with Solis College?

Solis College is passionate about helping students of any background learn new skills and find employment. Our core values are respect and integrity, which are reflected in everything that we do.

Some of the benefits of doing your training with Solis College are:

  • Nationally Recognised Qualifications – As an accredited RTO, Solis College’s qualifications are recognised by all relevant industry bodies throughout Australia.
  • Flexible Payment Options – We work hard to provide flexibility for our students with fees and repayments.
  • Expert Trainers – Our diverse, highly qualified training team are friendly, approachable, and dedicated to supporting students of all backgrounds.
  • Guaranteed Placement – We offer a 100% placement guarantee to students meeting eligibility criteria.
  • Located in the heart of Adelaide CBD – Our main campus is right in the heart of the CBD, within 50 metres of the Pirie St tram stop.

83% of Solis College graduates find work in their chosen industry.

CERT 3 commercial cookery

Student Insight Report

276

students graduated in 2023

98%

placement rate

96%

students would recommend solis to a friend

83%

students found a job in the first 2 months

Our Friendly Student Advisors Are Always Available to Assist You. Get In Touch Today!

Our Commercial Cookery Students

Course Structure

What will I learn in the SIT40521 Certificate IV in Kitchen Management course?

When studying the Certificate IV in Kitchen Management course, students will undertake a total of 11 training modules – 10 core units and 1 elective units.

The units are:

UNIT CODES
COURSE UNITS
CORE/ELECTIVES
SITXMGT004
Monitor work operations
CORE
SITHKOP015
Design and cost menus
CORE
SITHKOP012
Develop recipes for special dietary requirements
CORE
SITHKOP013
Plan cooking operations
CORE
SITXCOM010
Manage conflict
CORE
SITXFIN009
Manage finances within a budget
CORE
SITXFSA008
Develop and implement a food safety program
CORE
SITXHRM008
Roster staff
CORE
SITXHRM009
Lead and manage people
CORE
SITXWHS007
Implement and monitor work health and safety practices
CORE

The one elective unit provided by Solis College are:

The elective units are:

UNIT CODES
COURSE UNITS
CORE/ELECTIVES
SITHCCC026
Package prepared foodstuffs
ELECTIVES

In addition, students will also be granted credit for the following units from the SIT30821 Certificate III in Commercial Cookery course (which is a prerequisite for this training):

UNIT CODES
COURSE UNITS
CORE/ELECTIVES
SITHCCC023
Use food preparation equipment
CORE
SITHCCC027
Prepare dishes using basic methods of cookery
CORE
SITHCCC028
Prepare appetisers and salads
CORE
SITHCCC029
Prepare stocks, sauces and soups
SITHKOP010
Plan and cost recipes
CORE
SITXFSA005
Use hygienic practices for food safety
CORE
SITXFSA006
Participate in safe food handling practices
CORE
Prepare vegetarian and vegan dishes
SITXWHS005
Participate in safe work practices
ELECTIVE
ELECTIVE
SITXWHS006
Identify hazards, assess and control safety risks
ELECTIVE
Transport and store food
ELECTIVE
SITHCCC030
Prepare vegetable, fruit, eggs and farinaceous dishes
CORE
SITHCCC035
Prepare poultry dishes
CORE
SITHCCC037
Prepare seafood dishes
CORE
SITHCCC036
Prepare meat dishes
CORE
SITHCCC042
Prepare food to meet special dietary requirements
CORE
SITHCCC041
Produce cakes, pastries and breads
CORE
SITHCCC043
Work effectively as a cook
CORE
SITHPAT016
Produce desserts
CORE
Receive, store and maintain stock
CORE

What Our Students Say About Us

How is the course presented?

Solis College delivers the SIT40521 course in a hybrid format, involving both face-to-face instruction, practical hands-on skills training, and online learning. The course uses a range of teaching methods to suit a variety of learning styles. Students can expect:

  • Practical skills training sessions and workshops
  • In-class lecture-style tuition
  • Individual assignments and research tasks
  • Group projects
  • Self-paced online learning

How long will it take to complete the SIT40521 course?

Under normal circumstances, students will be able to complete the Certificate IV in Kitchen Management in 26 weeks – including orientation, in-class training, practicals and final assessments.

How much time will I need to invest each week?

The Kitchen Management Cert IV is a full-time course. Students should expect to spend around 20 hours a week in face-to-face classes or studying the training material at home.

In addition, the practical placement component may require a higher than usual commitment of time, which may be outside of normal business hours. Of course, if you’re looking to work in hospitality you probably shouldn’t be expecting a 9-5 workday.

Can I get RPL for subjects I've studied before?

In addition to the subjects carried over from the SIT30821 Certificate III in Commercial Cookery, if students have studied any units of the course as part of another qualification, they may be eligible for a credit transfer. This may mean they are able to complete the course in a shorter time, as they have already completed some units.

In addition, if you have training or experience related to the content of the Kitchen Management certificate, you may be eligible to apply for recognition of prior learning (RPL). This will be assessed on a case-by-case basis, so you should discuss it with our enrolment staff if you’ve previously done work or study related to the course.

Pathways to employment

If you’re looking to progress your career in cookery or hospitality, the SIT40521 course opens up many doors. While the cert 3 in commercial cookery provides the skills to work in the kitchen, this course provides the skills needed to take on a leadership role and move towards higher levels of cooking expertise.

Although some of the world’s famous chefs have plenty of skill and experience cooking, most also have a solid understanding of leading a team of cooks or managing a whole kitchen. As such, the Cert 4 in Kitchen Management could provide you with the skills and knowledge to follow in the footsteps of some of your cooking heroes – whether that’s working as a star chef in a famous restaurant, or opening your own food business.

Let Solis College help you take the next step in your hospitality career.

What other related courses does Solis College offer?

Solis has a series of cookery and hospitality training courses on offer, which together form a pathway to the hospitality career of your choice.

SIT30821 Certificate III in Commercial Cookery

The first step in your commercial cookery journey, this certificate provides the essential skills you’ll need to work in a kitchen or other catering setting within the hospitality industry. This comprehensive, hands-on course offers everything from the theory of safe food handling and kitchen administration to practical experience preparing dishes in a live commercial kitchen.

SIT50422 Diploma in Hospitality Management 

If you’ve completed the Certificate IV in Kitchen Management and want to take your career even further, this qualification provides the skills to work in hospitality at a senior level – whether that’s managing catering in a large organisation or running a moderate sized catering business. Graduates are capable of making significant business decisions and managing teams of hospitality staff.

Click On The Form To Apply Online!

Entry Requirements

Are there any entry requirements for the SIT40521 course?

To enrol in the Certificate IV in Kitchen Management, you’ll need to meet certain conditions:

  • You must have previously completed the SIT30821 Certificate III in Commercial Cookery with Solis College. 
  • You must be capable of communicating in both written and spoken English. You must also be competent with numeracy and digital technology (such as phones and laptops). In some cases, Solis College may require you to complete an LLN test to verify this. International students will require an IELTS score of at least 6.0 (or the equivalent from a different language test).
  • You must be aged 18+.
  • You must be able to provide evidence of your COVID-19 vaccination status and show that you meet local, state, and federal vaccination requirements. 

Course Duration

26 Weeks of Full Time Study

Campus Location

Level 5/117, King William St, Adelaide, South Australia, 5000

Contact Details

Ph: 0410 140 757 Email: info@soliscollege.sa.edu.au

Intake Date

Quarterly Intake

Our Friendly Student Advisors Are Always Available to Assist You. Get In Touch Today!

Some FAQs By Our Students

Most equipment and resources (including chef's uniforms) are provided as part of the training. However, there are some basic resources you must have access to in order to take part in training with Solis College.

  • A Phone - Either a smartphone, or other mobile with a working SIMM card.
  • A Personal Email Address - Both to communicate with the college, and also to allow access to our online student portal.
  • A Laptop - Must have WiFi capability.
  • Current MS Office Software - Preferably the current version of Microsoft Office, although older versions and close equivalents can be discussed with our enrolment staff.

Students should expect to be evaluated using a range of assessment methods. These will normally include:

  • Assignments and case studies - working both in groups and individually.
  • Direct observation by the trainer during practicals and skills demonstrations.
  • Quizzes and other written assessments.

 

Successful completion of the course requires a satisfactory result in all assessments for each module.

If you do not receive a satisfactory grade on one or more of your assessments, you will be allowed one chance to retake the assessment. You must be successful when retesting or you will not be awarded the relevant unit, and you may not complete your course on time.

As a nationally recognised qualification, the Cert 4 in Kitchen Management is acknowledged by the hospitality industry in all Australian states and territories - the course is regulated by the National Register of Vocational Education and Training.

As a registered Australian RTO and accredited CRICOS provider, Solis College is fully approved to provide the training to both international and domestic students.

After doing your course with us, you can be confident that your training will be recognised by any legitimate, licensed hospitality business in Australia.

It's possible that you may be asked to study or provide evidence of completing some older equivalent of the SIT40521 certificate. Notably, some older reference material may require potential staff to have completed a Certificate IV in Commercial Cookery - which is no longer a current qualification under the National Register of Vocational Education and Training.

Some of the older equivalents of this course include:

  • SIT40516 - Certificate IV in Commercial Cookery
  • SIT40413 - Certificate IV in Commercial Cookery
  • SIT40412 - Certificate IV in Commercial Cookery
  • SIT40407 - Certificate IV in Hospitality (Commercial Cookery)
  • THH41302 - Certificate IV in Hospitality (Commercial Cookery)
  • THH41397 - Certificate IV in Hospitality (Commercial Cookery)

 

All of these qualifications have now been superseded by the SIT40521 Certificate IV in Kitchen Management. This is now the current standard, and it will be accepted in place of any of the above qualifications in almost all hospitality industry settings.

The Cert IV in Kitchen Management can open up a range of senior roles and employment opportunities in the hospitality industry not available to the average kitchen hand. Some of the potential career paths available to graduates include:

  • Chef
  • Catering Manager
  • Food Entrepreneur
  • Chef de Partie
  • Sous Chef
  • Head Chef
  • Kitchen Operations Manager
  • Banquet Manager
  • Food and Beverage Manager
  • Executive Chef
  • Restaurant Manager

If you'd like to talk to someone at Solis College about our courses or find answers for any questions you may have, we're not hard to reach. You can get in touch with us via:

If you'd like to get started right away and book a course. Just read through the how-to-apply information (for Domestic or International students), and then simply fill our our online application form:

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