Certificate IV in Kitchen Management

Course Description

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 non-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.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Course Duration/Fee

Course Duration

: 80 Weeks

Mode of Delivery

Blended (Face to Face + Online)
Campuses : Parramatta, Perth

Intake Dates

• 14 July 2025
• 18 August 2025
• 6 October 2025
• 10 November 2025
• 26 January 2026

Entry Requirements

The following are the Admission requirements of Lead college:

• Must be 18 years of age or older at the time of course commencement.
• Prospective students may be asked to undertake an LLN assessment or enrolment interview prior to acceptance.
• Must have completed Australian Year 11 or equivalent level of schooling or a Certificate III or higher qualification with an Australian institution.
• Must demonstrate English level of IELTS 6.0 overall with no band less than 5.5 or equivalent, such as:
  • IBT 60
  • PTE 50
  • CAE 169
  • OET C
  • Duolingo 95
  • General English Advanced*
  • MOI Certificate
  • Certificate III or higher qualification with an Australian institution.
• Must have the ability to carry out workshop training involving physical activity, including lifting.

*General English Advanced or equivalent

Assessment

Assessment techniques may include, but are not limited to observation of performance, questioning, workbooks, practical tasks, simulation, interviews, third party reports, etc.

Award Requirements

Students will need to successfully complete all units in this course to receive certificate of SIT30821 Certificate III in Commercial Cookery. Learners who partially complete the qualification will receive a Statement of Attainment for the units they are deemed competent.

It is mandatory to complete work placement to be eligible for attainment of this qualification.

Career Pathway

This qualification enables the student to seek employment in the following job roles:

• This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shop.
• Possible job title includes – cook

Essential Information

Recognition of prior learning rpl/ credit transfer

Lead College recognises qualifications issued by other RTOs. Lead College will accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you Credit Transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.

Recognition of Prior Learning (RPL) is a process where skills and knowledge that you have gained through work and life experience and other unrecognised training can be formally recognised.

During the entry process and interview stage Lead College will discuss with you the process and options for RPL. Suitability is often determined on how much experience you have in a certain area, your work history and previous training. If RPL is determined as a possibility for you, you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.

Unique student identifier (USI) requirement

USI is needed for all students studying with Lead College. From 1 January 2015 for undertaking Nationally Recognised Training delivered by a Registered Training Organisation the students will need to have a Unique Student Identifier (USI). The USI is available online and at no cost to the student. This USI will stay with the student for life and be recorded with any nationally recognised VET course that is completed. Please see the official USI website https://www.usi.gov.au. The student after enrolment is required to create USI (Unique Student Identifier) or allow Lead College to create an USI on their behalf.

Student support welfare and guidance services

Relevant resources are available at Lead College to ensure that the students settle in well, smoothly transit life in new places and achieve the required level of competency in all accredited courses. Our staff assists in how to seek help with local welfare and guidance services.

Orientation

Orientation to assist students is provided by Lead College as an age and culturally appropriate program. Please refer Pre-enrolment Information Pack at https://www.leadcollege.edu.au/pre-enrolment-form/ Students will be permitted to attend classes only after they have attended and completed the orientation session for the enrolled courses.

Pathway From Qualification

After completing SIT40521 Certificate IV in Kitchen Management, students may progress to SIT50422 Diploma of Hospitality Management.

Units Of Competency

The SIT40521 Certificate IV in Kitchen Management requires the completion of the following 33 Units (including 27 core and 6 electives).

Core Units – 27
SITHCCC023	Use food preparation equipment
SITHCCC027	Prepare dishes using basic methods of cookery
SITHCCC028	Prepare appetisers and salads
SITHCCC029	Prepare stocks, sauces and soups
SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031	Prepare vegetarian and vegan dishes
SITHCCC035	Prepare poultry dishes
SITHCCC036	Prepare meat dishes
SITHCCC037	Prepare seafood dishes
SITHCCC041	Produce cakes, pastries and breads
SITHCCC042	Prepare food to meet special dietary requirements
SITHCCC043	Work effectively as a cook
SITHKOP010	Plan and cost recipes
SITHKOP012	Develop recipes for special dietary requirements
SITHKOP013	Plan cooking operations
SITHKOP015	Design and cost menus
SITHPAT016	Produce desserts
SITXCOM010	Manage conflict
SITXFIN009	Manage finances within a budget
SITXFSA005	Use hygienic practices for food safety
SITXFSA006	Participate in safe food handling practices
SITXFSA008	Develop and implement a food safety program
SITXHRM008	Roster staff
SITXHRM009	Lead and manage people
SITXINV006	Receive, store and maintain stock
SITXMGT004	Monitor work operations
SITXWHS007	Implement and monitor work health and safety practices

Elective Units – 6
SITHCCC026*	Package prepared foodstuffs
SITHKOP009*	Clean kitchen premises and equipment
SITHCCC040	Prepare and serve cheese
SITXWHS006	Identify hazards, assess and control safety risks
SITXWHS005	Participate in safe work practices
SITHCCC038*	Produce and serve food for buffets

** Please note: Electives are subject to change to meet client and industry requirements.