(CRICOS CODE: 109720G)

SIT40516 Certificate IV in Kitchen Management

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With the rapid growth and global trend, this qualification provides you a great pathway to enter into the hospitality industry pursuing your career mainly as a chef or cook in your chosen area of interest. This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen thus, you will develop required knowledge and skills throughout the study period of this qualification. The skills you develop through this qualification would help you work independently or with limited guidance from others and use discretion to solve non-routine problems. Studying in this qualification in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. 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 Duration:

You will complete this course within 78 weeks which inclusive of;

  • Six (6) Terms of Study = 10 weeks each, plus
  • A Three (3) week break at the end of each Term = 18 weeks

Entry Requirements:

International Students:

  • Minimum 18 years of age; AND
  • Successful completion of Year 10; OR
  • High School Certificate (HSC) or equivalent; OR
  • Any Certificate II level qualification in Hospitality or equivalent.
English Language Requirement:

As per Department of Home Affairs International students who are looking to apply for student visa must comply with one of the following English Language requirements to be enrolled in this course. For further details, please visit the Department of Home Affairs Website at:

  • International English Language Testing System (IELTS) including One Skill Retake (OSR): At least 6 for each of the 4 components; OR
  • Pearson Test of English (PTE): At least 50 for each of the 4 components; OR
  • Cambridge English C1 Advanced Test (previously known as Cambridge English: Advanced CAE): At least 169 in each of the 4 components; OR
  • Occupational English Test (OET): At least B for each of the 4 components.

Where the student is unable to provide proof of one of the above listed English Language Tests, ATCWA requires students to provide one of the following evidence of the English Language to be considered for issuing a confirmation of Enrolment.

  • ACSF Level 4 test outcome at the English Test administered by the Australian Technical College Western Australia; OR
  • Evidence that English is the medium of instruction at the student’s school and has been for the last two (2) years, and the student demonstrates a satisfactory grade in the English language; OR
  • Evidence that the student is currently studying in Australia, and have studied for a period of 6 months or more at AQF Certificate IV level or above.

Australian Permanent Residents:

  • Minimum 18 years of age; AND
  • Successful completion of Year 10, (High School Certificate (HSC) or equivalent); OR
  • Possess any Certificate II level qualification in Hospitality or equivalent OR; 
  • A minimum of 1-year work experience in the Hospitality industry; AND
  • Ability to demonstrate a proficiency level in English at the admission interview OR;
  • Achieve level 3 result at Language, Literacy and Numeracy (LLN) Test administered by the ATCWA prior to a place being offered in the course.

Weekly Delivery Schedule:

Units without practical components:

  • 2 Days: Face-to-Face in class and;
  • 5 hours: Structured self-paced learning

Units with practical components:

  • Day 1: Face-to-Face in class and;
  • Day 2: In the training kitchen
  • 2.5 hours:  Structured self-paced learning

Delivery and Assessment Locations:

  • Main campus at 8 Francis Street, Perth, WA 6000
  • ATCWA Commercial Training Kitchen located at Unit 2, 2324 Albany Hwy, Gosnells, WA 6110
  • Work-Based Assessment: At a venue assigned for each learner to conduct assessment for the unit SITHCCC043 Work effectively as a cook

Resources to be Supplied by Students:

Students who enrolled in this qualification require to have self-supplied the following mandatory resources.

  • Kitchen tool kit
  • Chef uniform kit
  • Chef shoes with anti-slip soles

*** The costs of the above resources are not included in the enrolment fee, resource fee, or tuition fee.

Training & Assessment Strategy:

The training and assessment strategy of this qualification includes the following methods of delivery and assessment to suit your learning style and the requirements of each unit of competency.

  • Face to face discussions, learning activities and skills observations
  • Practical learning and skills observations taking place in the ATCWA training kitchen
  • Practical tasks, projects and assessments
  • Portfolio Evidence
  • Real work/life experience
  • Simulated work-based learning and assessment
  • Written assessments including projects and knowledge based questions
  • Structured and guided e-learning activities
  • Workplace based assessment for specific unit(s) of competency
  • Industry excursions and incursions
  • Other specific methods applied to each unit of competency

Units you will study:

  1. SITHCCC023* Use food preparation equipment
  2. SITHCCC027* Prepare dishes using basic methods of cookery
  3. SITHCCC028* Prepare appetisers and salads
  4. SITHCCC029* Prepare stocks, sauces and soups
  5. SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
  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
  28. SITHCCC026* Package prepared foodstuffs
  29. SITHCCC040* Prepare and serve cheese
  30. SITHKOP014 Plan catering for events or functions
  31. SITXCOM006 Source and present information
  32. SITXCCS011 Interact with customers
  33. SITHCCC025 Prepare and present sandwiches

     Units marked with an *asterisk have one or more prerequisites

Work-place Based Assessment:

The unit SITHCCC043 Work effectively as a cook requires you to demonstrate skills in a real workplace with access to all required facilities, equipment and documentation.  Thus, the assessments for this unit will be conducted in an actual hospitality establishment that ATCWA will assign to you.

Fees Applicable:

Enrolment Fee: AUD 250 (Applicable only for new students)

Resource Fee: AUD 2,000

Tuition Fee: AUD 19,000

Delivery and Assessment Locations:

  • Main campus: Located at 8 Francis Street, Perth, WA 6000
  • ATCWA Commercial Training Kitchen: Located at Unit 2, 2324 Albany Hwy, Gosnells, WA 6110
  • Work-Based Assessment: At assigned hospitality venues

Intake Dates

  • 08 July 2024
  • 07 October 2024
  • 06 January 2025
  • 07 April 2025
  • 07 July 2025
  • 06 October 2025