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SIT40521 Certificate IV in Kitchen Management

CRICOS 109518J
by admin
6 Hours
0 Lessons
0 Students

Course duration

30 weeks including 2 weeks term break

Work placement


Unit structure

Unit by unit

Training method

Trainer led in the classroom and structured self-paced study

Assessment methods

A. Written questions
B. Roleplay
C. Practicals/Observation
D. Written reports/reflection
E. Industry placement
F. Assessment activity projects

Qualification description and job roles

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 on-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.

Possible job titles include:

  • Banquet or function manager, Bar manager, Café manager
  • Chef de cuisine, Chef patisserie, Club manager
  • Executive housekeeper, Front office manager
  • Gaming manager, Kitchen manager, Motel manager
  • Restaurant manager, Sous chef, Unit manager catering operations.

MVC has focused on Commercial cookery for its Diploma program.

Packaging rules

Total units to be completed =33 units

  • 26 core units
  • 7 elective units

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Qualification Pathway

A pathway is the route or course of action taken to get to a destination. A training pathway generally means the learning activities or experiences used to attain the competencies needed to achieve career goals. There is no single pathway that applies to everyone; each individual has specific needs and goals. Achievement of AQF qualifications provides opportunities for individuals to pursue and achieve their career goals. Qualifications can be achieved in various ways, including:

  • Off-the-job training, e.g. Attending classroom-based learning programs
  • Recognition of prior learning
  • Credit transfer

Pathways into the qualification

Individuals may enter SIT40521 Certificate IV in Kitchen Management with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification.

Pathways from the qualification
After achieving SIT40521 Certificate IV in Kitchen Management, individuals can progress to SIT50422 Diploma of Hospitality Management.

Entry requirements and reasonable adjustments

There are no formal qualification entry requirements for this training product.
However, MVC has following entry requirements for this program including the student’s agreement and ability to undertake the following:

  • Access to reliable computer and internet.
  • Participate in Language Literacy and Numeracy (LLN) Assessment test at MVC before the start of Training Minimum ACSF 3.
  • Attend and participate in scheduled training and assessment.
  • Participate in workplace tasks to employer expectations.
  • Comply with the MVC code of conduct requirements, directions on work, and health and safety matters, and all MVC Policies.

International students’ requirements:

  • IELTS band 5.5 or equivalent and above
  • Students must be 18 years of age or over
  • Students must have completed an equivalent of year 12

International Students will need to meet the Department of Home Affairs student visa requirements. Refer to www.homeaffairs.gov.au

Units of competencies offered at MVC

Based on industry consultation and review of industry needs MVC have selected following units of competencies for this qualification.

Unit Code Unit Name
BSBTWK501 Lead diversity and Inclusion
SITXHRM009 Lead and manage people
SITXCOM010 Manage conflict
SITXWHS007 Implement and monitor work health and safety practices
SITXFIN009 Manage finances within a budget
SITXMGT004 Monitor work operations
SITXHRM008 Roster staff
SITXFSA008 Develop and implement a food safety program
SITHKOP012 Develop recipes for special dietary requirements
SITHKOP013 Plan cooking operations
SITHKOP015 Design and cost menus
SITXWHS006 Identify hazards and assess and control safety risks
SITHKOP010 Plan and cost recipes
SITXINV007 Purchase goods
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXINV006 Receive, store and maintain stock
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHPAT016 Produce desserts
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC038 Produce and serve food for buffets
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC032 Produce cook-chill and cook-freeze foods
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHCCC041 Produce cakes, pastries and breads
SITHCCC044 Prepare specialised food items
SITHCCC043 Work effectively as a cook

Mode of delivery

Face to face full time study 20 hours a week
Self-paced study minimum 5 hours a week

Delivery Location

  • Leadership Study Club (West) 50 Grenfell street Adelaide, 5000
  • Level 2 West 50 Grenfell street Adelaide,5000 And
  • 78 Currie street Adelaide 5000 SA Or
    Approved School premises training site