Skip to main content
Menu Menu

SIT40521 Certificate IV in Kitchen Management

SIT40521 Certificate IV in Kitchen Management

National ID SIT40521 State ID BHS7

Want to run a fast paced kitchen?

Gain the skills to lead a team in a commercial kitchen. You'll learn to plan, prepare and cook food, including dishes suitable for cultural and dietary requirements. On completion you could find work as a supervisor or chef in a range of kitchens.

Decorative image - Cutting food

This qualification is directly aligned with priority industry areas where jobs are today, and into the future. As part of the state government Lower fees, local skills program, through to 31 December 2025 you'll only pay half the tuition fees (plus resource fee) capped at $1,200; or $400 if you're aged 15—24 or eligible for a concession.

^ You will pay half price for the tuition fees on the Lower fees, local skills qualifications, however other fees may apply such as Resource fees that are specific to your course. For full details see our Half price courses page.

CampusesJoondalup (Kendrew Crescent).

When Semester 2, 2024.

Study Mode On campus.

If you're ready to progress your career and take a lead role in the kitchen, get cracking with this course!

You'll gain skills and knowledge to take you beyond your chef’s qualification including rostering and managing kitchen staff. You will be equipped to lead a team in a commercial kitchen and be able to budget, plan, prepare and cook food, including special dietary requirements.

The course covers all the skills you need to operate a fully functional kitchen, and implement a food safety program.

Please note the fees and duration listed below reflect the total cost and duration of the whole Certificate IV in Kitchen Management qualification. 
If you have completed the Certificate III in Commercial Cookery your fees and time taken to complete the qualification will be less than what is displayed.

  • Produce dishes suitable for cultural and dietary requirements
  • Cleaning and food safety programs
  • First aid
  • Managing workplace conflict
  • Hygiene and workplace health and safety

I have the following attributes:

  • Creativity and passion for food
  • A quick thinker with an eye for consistency and speed
  • Able to work well under pressure
  • Able to motivate and develop junior staff
  • Excellent time management abilities

Follow the link to find further information to help you make an informed choice about the suitability of this course.

Important information

Select your preferred campus and apply

Semester 2, 2024


Duration 2 Semesters
When Semester 2, 2024
Where Joondalup (Kendrew Crescent)
How On campus

Course fees

Indicative General fee $3,865.00
(Tuition fee* $1,200.00 + Resource fee $2,665.00 )
Indicative Concession fee $3,065.00
(Tuition fee* $400.00 + Resource fee $2,665.00 )

Half price fees

The Lower fees, local skills (half price) discount and fee caps have been applied to the Tuition Fee total displayed under Course Fees. Tuition Fee capping is not reflected in the fees displayed when looking at the cost per unit. Please note that fee caps only apply to the calendar year, so multi-semester courses across more than one calendar year may have a higher fee. See the Half price courses page for more details.

Lower fees, local skills are available to residents of Western Australia, and temporary residents holding certain visa types. They are not available for people living outside of Western Australia, or international students. Full eligibility details are available on our Half price courses page.

Enquiries regarding fees can be made by calling us.
T  1300 300 822


*Fee disclaimers

The fees quoted are estimates only and are for the entire course for students enrolling on a full-time basis. Please view the full list of Fee disclaimers.

Please note fees listed include all units required to gain this qualification.  If you're a continuing student and have successfully completed a lower-level qualification that is a prerequisite for this course, you'll only pay for the units that you need to enrol in, to complete this course.

Enquiries regarding fees can be made by calling us.

T 1300 300 822



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


National ID Unit title
SITHCCC026 Package prepared foodstuffs
SITHCCC032 Produce cook-chill and cook-freeze foods
SITHFAB021 Provide responsible service of alcohol
SITHCCC038 Produce and serve food for buffets
SITHPAT014 Produce yeast-based bakery products
SITHFAB027 Serve food and beverage

Get help

This form is only for course enquiries. If you would like to apply, please refer to the SELECT YOUR PREFERRED CAMPUS AND APPLY section above.

Course enquiry form