{"id":9272,"date":"2021-04-15T18:38:12","date_gmt":"2021-04-15T08:38:12","guid":{"rendered":"https:\/\/thecentreofexcellence.com.au\/international\/?page_id=9272"},"modified":"2025-08-22T16:33:14","modified_gmt":"2025-08-22T06:33:14","slug":"sit40521-certificate-iv-in-kitchen-management","status":"publish","type":"page","link":"https:\/\/www.thecentreofexcellence.com.au\/international\/sit40521-certificate-iv-in-kitchen-management\/","title":{"rendered":"SIT40521 Certificate IV in Kitchen Management"},"content":{"rendered":"[vc_row full_width=”stretch_row_content_no_spaces”][vc_column][vc_column_text]\"\"<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1439984732306{margin-top: -50px !important;}”][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row el_class=”sib50210_sidebar”][vc_column width=”2\/3″][vc_column_text el_class=”sib50210″]\n

SIT40521 Certificate IV in Kitchen Management<\/h1>\n[\/vc_column_text][vc_empty_space height=”10px”][vc_column_text el_class=”sib50210″]Gain advanced cooking skills and the technical knowledge to run a commercial kitchen with Certificate IV in Kitchen Management Course offered by The Centre of Excellence.<\/p>\n

For those passionate about working in the food industry, a qualification in SIT40521 Certificate IV in Kitchen Management will grab them plenty of opportunities. Find a chef, chef de partie, or kitchen supervisor job in restaurants, hotels, cafes, pubs, and coffee shops, or you may also run your own small business in one of these sectors.\u00a0<\/span><\/p>\n

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At The Centre of Excellence<\/strong><\/a>, we accept international students who are 18 years of age or older and who have completed at least 12 years of high school education. Our comprehensive curriculum ensures you get a hands-on education in the culinary preparation of a variety of dishes. With our <\/span>Kitchen Management Course, learn how to manage finances, coordinate cooking operations, gain supervisory skills, and become an efficient leader in the kitchen.<\/p>\n

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For a successful pathway to becoming a chef or chef de partie in a commercial kitchen in Australia, enrol yourself for <\/span>Certificate IV in Kitchen Management<\/b>.<\/span><\/p>\n

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Course Structure<\/span><\/h2>\n

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Our Kitchen Management Course prepares students for the role of professional cooks and chefs with a supervisory or leadership role in the kitchen. As part of this, students must cover some essential core units as part of their training and a few additional elective units.<\/p>\n

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The complete course structure is as follows:\u00a0<\/span><\/p>\n

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CORE UNITS<\/b><\/p>\n

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Unit Code\u00a0 <\/b> Unit Name<\/b><\/p>\n

SITHCCC023 <\/span> Use food preparation equipment<\/span><\/p>\n

SITHCCC027 <\/span> Prepare dishes using basic methods of cookery<\/span><\/p>\n

SITHCCC028 <\/span> Prepare appetisers and salads<\/span><\/p>\n

SITHCCC029 <\/span> Prepare stocks, sauces, and soups<\/span><\/p>\n

SITHCCC030 <\/span> Prepare vegetable, fruit, eggs, and farinaceous dishes<\/span><\/p>\n

SITHCCC031 <\/span> Prepare vegetarian and vegan dishes<\/span><\/p>\n

SITHCCC035 <\/span> Prepare poultry dishes<\/span><\/p>\n

SITHCCC036 <\/span> Prepare meat dishes<\/span><\/p>\n

SITHCCC037 <\/span> Prepare seafood dishes<\/span><\/p>\n

SITHCCC042 <\/span> Prepare food to meet special dietary requirements<\/span><\/p>\n

SITHCCC041 <\/span> Produce cakes pastries and breads<\/span><\/p>\n

SITHCCC043 <\/span> Work effectively as a cook<\/span><\/p>\n

SITHKOP010 <\/span> Plan and cost recipes<\/span><\/p>\n

SITHKOP012 <\/span> Develop recipes for special dietary requirements<\/span><\/p>\n

SITHKOP013 <\/span> Plan cooking operations<\/span><\/p>\n

SITHPAT016 <\/span> Produce desserts<\/span><\/p>\n

SITHKOP015 <\/span> Design and cost menus<\/span><\/p>\n

SITXFIN009 <\/span> Manage finances within a budget<\/span><\/p>\n

SITXFSA005 <\/span> Use hygienic practices for food safety<\/span><\/p>\n

SITXFSA006 <\/span> Participate in safe food handling practices<\/span><\/p>\n

SITXHRM008 <\/span> Roster staff<\/span><\/p>\n

SITXHRM009 <\/span> Lead and manage people<\/span><\/p>\n

SITXCOM010 <\/span> Manage conflict<\/span><\/p>\n

SITXFSA008 <\/span> Develop and implement a food safety program<\/span><\/p>\n

SITXINV006 <\/span> Receive, store, and maintain stock<\/span><\/p>\n

SITXMGT004 <\/span> Monitor work operations<\/span><\/p>\n

SITXWHS007 <\/span> Implement and monitor work health and safety practices<\/span><\/p>\n

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ELECTIVE UNITS<\/b><\/p>\n

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Unit Code <\/b> Unit Name<\/b><\/p>\n

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SITHCCC026 <\/span> Package prepared foodstuffs\u00a0<\/span><\/p>\n

SITHCCC040 <\/span> Prepare and serve cheese\u00a0<\/span><\/p>\n

SITHCCC044 <\/span> Prepare specialised food items\u00a0<\/span><\/p>\n

SIRXWHS006 <\/span> Identify hazards, assess and control safety risks\u00a0<\/span><\/p>\n

SITXINV007 <\/span> Purchase goods\u00a0 <\/span><\/p>\n

BSBSUS211 <\/span> Participate in sustainable work practices<\/span><\/p>\n

Career Opportunities<\/span><\/h2>\n

Upon completing Certificate IV in Kitchen Management, graduates can pursue various career opportunities in the food industry. These include positions such as head chef, chef de partie, sous chef, kitchen supervisor, and kitchen manager. They may also open their own business in the food sector.<\/p>\n

Course Outcomes<\/span><\/h2>\n

Finishing the qualification in SIT40521 Certificate IV in Kitchen Management will equip students to run a commercial kitchen independently. It gives them a pathway to becoming a chef or chef de partie in restaurants, hotels, cafes, pubs, and coffee shops.<\/p>\n

If you\u2019re looking for a Kitchen Management Course in Melbourne, contact The Centre of Excellence today for more information.[\/vc_column_text][vc_empty_space height=”10px”][vc_column_text el_class=”sib50210″]

<\/span>Course Requirements<\/div>
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Unit Code<\/th>\nCore Unit Name<\/th>\n<\/tr>\n
SITHCCC023*<\/td>\nUse food preparation equipment<\/td>\n<\/tr>\n
SITHCCC027*<\/td>\nPrepare dishes using basic methods of cookery<\/td>\n<\/tr>\n
SITHCCC028*<\/td>\nPrepare appetisers and salads<\/td>\n<\/tr>\n
SITHCCC029*<\/td>\nPrepare stocks, sauces and soups<\/td>\n<\/tr>\n
SITHCCC030*<\/td>\nPrepare vegetable, fruit, eggs and farinaceous dishes<\/td>\n<\/tr>\n
SITHCCC031*<\/td>\nPrepare vegetarian and vegan dishes<\/td>\n<\/tr>\n
SITHCCC035*<\/td>\nPrepare poultry dishes<\/td>\n<\/tr>\n
SITHCCC036*<\/td>\nPrepare meat dishes<\/td>\n<\/tr>\n
SITHCCC037*<\/td>\nPrepare seafood dishes<\/td>\n<\/tr>\n
SITHCCC041*<\/td>\nProduce cakes, pastries and breads<\/td>\n<\/tr>\n
SITHCCC042*<\/td>\nPrepare food to meet special dietary requirements<\/td>\n<\/tr>\n
SITHCCC043*<\/td>\nWork effectively as a cook<\/td>\n<\/tr>\n
SITHKOP010<\/td>\nPlan and cost recipes<\/td>\n<\/tr>\n
SITHKOP012*<\/td>\nDevelop recipes for special dietary requirements<\/td>\n<\/tr>\n
SITHKOP013*<\/td>\nPlan cooking operations<\/td>\n<\/tr>\n
SITHKOP015*<\/td>\nDesign and cost menus<\/td>\n<\/tr>\n
SITHPAT016*<\/td>\nProduce desserts<\/td>\n<\/tr>\n
SITXCOM010<\/td>\nManage conflict<\/td>\n<\/tr>\n
SITXFIN009<\/td>\nManage finances within a budget<\/td>\n<\/tr>\n
SITXFSA005<\/td>\nUse hygienic practices for food safety<\/td>\n<\/tr>\n
SITXFSA006<\/td>\nParticipate in safe food handling practices<\/td>\n<\/tr>\n
SITXFSA008*<\/td>\nDevelop and implement a food safety program<\/td>\n<\/tr>\n
SITXHRM008<\/td>\nRoster staff<\/td>\n<\/tr>\n
SITXHRM009<\/td>\nLead and manage people<\/td>\n<\/tr>\n
SITXINV006*<\/td>\nReceive, store and maintain stock<\/td>\n<\/tr>\n
SITXMGT004<\/td>\nMonitor work operations<\/td>\n<\/tr>\n
SITXWHS007<\/td>\nImplement and monitor work health and safety practices<\/td>\n<\/tr>\n
Unit Code<\/th>\nElective Unit Name<\/th>\n<\/tr>\n
SITHCCC026*<\/td>\nPackage prepared foodstuffs<\/td>\n<\/tr>\n
SITHCCC040*<\/td>\nPrepare and serve cheese<\/td>\n<\/tr>\n
SITHCCC044*<\/td>\nPrepare specialised food items<\/td>\n<\/tr>\n
SIRXWHS006<\/td>\nIdentify hazards, assess and control safety risks<\/td>\n<\/tr>\n
SITXINV007<\/td>\nPurchase goods<\/td>\n<\/tr>\n
BSBSUS211<\/td>\nParticipate in sustainable work practices<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div><\/div>
<\/span>Recognition of Prior Learning (RPL)<\/div>
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Recognition of Prior Learning is the process of formal recognition for skills and knowledge gained through previous learning. You may be eligible for recognition of prior learning for part or all of your intended course, based on your previous experiences and learning. For further information refer to www.coe.vic.edu.au<\/p>\n<\/div><\/div>

<\/span>Prerequisite Requirements<\/div>
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Please contact 03 8638 8900 and info@coe.vic.edu.au for further details.<\/p>\n<\/div><\/div>

<\/span>Fees<\/div>
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Please refer Fees and Charges under courses menu or contact us on info@coe.vic.edu.au<\/p>\n<\/div><\/div><\/div>[\/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/4″]Apply Now<\/a><\/span>[\/vc_column_inner][vc_column_inner width=”1\/4″]Contact Us<\/a><\/span>[\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column width=”1\/3″ css=”.vc_custom_1470469688327{background-color: #bed3d6 !important;}”][vc_column_text]\n

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Length of Course<\/h4>\n

65 study weeks + 13 weeks holidays<\/p>\n<\/div>\n

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Campus<\/h4>\n

Melbourne & Richmond<\/p>\n<\/div>\n[\/vc_column_text][vc_empty_space][vc_widget_sidebar sidebar_id=”course_partner”][vc_empty_space][vc_column_text]\n

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Course PDF<\/h4>\n<\/div>\n[\/vc_column_text][vc_column_text]\"\"<\/a>[\/vc_column_text][vc_empty_space][vc_column_text]\n

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Course Package PDF<\/h4>\n<\/div>\n[\/vc_column_text][vc_column_text]\"\"<\/a>[\/vc_column_text]Apply Now<\/a><\/span>[vc_empty_space][vc_column_text]\n

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Related Course<\/h4>\n