(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;

  • 66 Weeks of delivery &
  • 12 weeks of Holidays/Term breaks
  • Graduates who possess SIT30816 Certificate III in Commercial Cookery or SIT30821Certificate III in Commercial Cookery will receive credits for the equivalent units that they have studied in these courses. Accordingly, depending on the number of units that they will be eligible for receiving credits, the study period in SIT40521 Certificate IV in Kitchen Management will be determined.

Entry Requirements:

You will be able to enrol in this qualification if you demonstrate the following.

  • Completion of high school studies equivalent to Australian Year 12 (international students only) OR
  • Completion of secondary school or Advanced level qualifications obtained overseas OR
  • Demonstrated knowledge, skills and experience in the hospitality industry.

 Where the Department of Home Affairs (DHA) require evidence of English language proficiency for the student visa application process, will be required to provide proof of English language proficiency thus, have achieved one of the following English language requirements. 

  • IELTS Test Score of 5.5; OR
  • TOEFL (iBT) Test Score of 46; OR
  • PTE Academic Test Score of 42; OR
  • Cambridge English: Advanced (CAE) Test Score of 47; OR
  • OET Pass Grade; OR
  • TOEFL (PBT) Test Score of 527 (only if IELTS is not available); OR
  • Currently studying in Australia and have studied for a period of 6 months or more at AQF Certificate IV level or above.

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. 

Supplementary information for the students of SIT40521 Certificate IV in Kitchen Management (CRICOS CODE: 109720G) 

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

Term 2 2023 Monday, 10 April 2023
Term 3 2023 Monday, 3 July 2023
Term 4 2023 Monday, 25 September 2023

Term 1 2024 Monday, 15 January 2024
Term 2 2024 Monday, 8 April 2024
Term 3 2024 Monday, 1 July 2024
Term 4 2024 Monday, 23 September 2024

Term 1 2025 Monday, 13 January 2025
Term 2 2025 Monday, 7 April 2025
Term 3 2025 Monday, 30 June 2025
Term 4 2025 Monday, 22 September 2025

Term 1 2026 Monday, 12 January 2026
Term 2 2026 Monday, 6 April 2026
Term 3 2026 Monday, 29 June 2026
Term 4 2026 Monday, 21 September 2026

Term 1 2027 Monday, 11 January 2027
Term 2 2027 Monday, 5 April 2027
Term 3 2027 Monday, 28 June 2027
Term 4 2027 Monday, 20 September 2027

Term 1 2028 Monday, 10 January 2028
Term 2 2028 Monday, 3 April 2028
Term 3 2028 Monday, 26 June 2028
Term 4 2028 Monday, 18 September 2028

Term 1 2029 Monday, 8 January 2029
Term 2 2029 Monday, 2 April 2029
Term 3 2029 Monday, 25 June 2029
Term 4 2029Monday, 17 September 2029