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.
Possible job titles include
- head chef
Pathways to further study
- SIT31021 Certificate III in Patisserie
- SIT40422 Certificate IV in Hospitality
- SIT50422 Diploma of Hospitality Management
|Design and produce business documents||BSBTEC301||Elective|
|Package prepared foodstuffs||SITHCCC026||Elective|
|Prepare and serve cheese||SITHCCC040||Elective|
|Prepare specialised food items||SITHCCC044||Elective|
|Serve food and beverage||SITHFAB027||Elective|
|Use a computerised booking system||SITXCCS017||Elective|
|Use food preparation equipment||SITHCCC023||Core|
|Prepare dishes using basic methods of cookery||SITHCCC027||Core|
|Prepare appetisers and salads||SITHCCC028||Core|
|Prepare stocks, sauces and soups||SITHCCC029||Core|
|Prepare vegetable, fruit, eggs and farinaceous dishes||SITHCCC030||Core|
|Prepare vegetarian and vegan dishes||SITHCCC031||Core|
|Prepare poultry dishes||SITHCCC035||Core|
|Prepare meat dishes||SITHCCC036||Core|
|Prepare seafood dishes||SITHCCC037||Core|
|Produce cakes, pastries and breads||SITHCCC041||Core|
|Prepare food to meet special dietary requirements||SITHCCC042||Core|
|Work effectively as a cook||SITHCCC043||Core|
|Plan and cost recipes||SITHKOP010||Core|
|Develop recipes for special dietary requirements||SITHKOP012||Core|
|Plan cooking operations||SITHKOP013||Core|
|Design and cost menus||SITHKOP015||Core|
|Manage finances within a budget||SITXFIN009||Core|
|Use hygienic practices for food safety||SITXFSA005||Core|
|Participate in safe food handling practices||SITXFSA006||Core|
|Develop and implement a food safety program||SITXFSA008||Core|
|Lead and manage people||SITXHRM009||Core|
|Receive, store and maintain stock||SITXINV006||Core|
CHT utilises competency-based assessment to demonstrate that you have achieved the skills and knowledge required by nationally recognised standards. A competency is a statement about the skills, knowledge, and attitudes required by a learner. Assessment of competencies may attract both direct (show and tell) and indirect (show, tell, and apply) assessment methods including written, oral, and practical techniques. Competency based assessment is very flexible, so can be tailored to meet the needs of each individual participant. You will know in advance about the type of assessment and how what evidence or observations are required to demonstrate your competency. There is the opportunity for reassessment and appeal, and our student handbook will provide you with this information.
On successful completion of the course you will be issued with the nationally recognised qualification:
SIT40521 Certificate IV in Kitchen Management
Partial completion of the course requirements will result in a Statement of Attainment being issued where one or more accredited units have been completed.
Entrance Requirements / Pre-requisites
- Learners must be 16 years of age and over at the time of course commencement
- Any learner under the age of 17 years at the time of the commencement of training who has not yet completed Year 10, must provide correspondence or a certificate signed by a Department Regional Director that exempts that individual from school attendance and clearly identifies the relevant employer where the student is to undertake an apprenticeship or traineeship
- Any learner under the age of 17 years at the time of the commencement of training who has completed Year 10, must provide a ‘Transition From School Form’, or correspondence or a certificate signed by the school principal or a Department Regional Director that exempts that individual from school attendance and clearly identifies the relevant employer where the student is to undertake an apprenticeship or traineeship.
- Learners are expected to have learning, reading, writing, oral communication, and numeracy skills at Australian Core Skills Framework (ACSF) Level 3 (senior secondary school equivalent).
- Apprenticeship learners must be currently employed under a training contract and referred by their employer.
- No occupational licensing, certification, or specific legislative requirements apply to this qualification at the time of publication.
- Regular access to a computer, tablet, or smartphone that has reliable internet access.
- An email address that is current and regularly checked.
CHT is committed to providing high quality training that aligns with industry and community demands and workforce needs. CHT is also committed to ensuring the best possible education, employment, and training outcomes for our learners. As a part of the application and enrolment process, all learners complete a pre-training review (PTR). This review ensures that individual learners are enrolled into the most suitable and appropriate qualification. It is also an opportunity for CHT to understand the learner’s individual needs and requirements, their current competencies that relate to the course and to identify opportunities for Recognition of Prior Learning (RPL) or Credit Transfers. The information gained from the PTR helps CHT design a learning and assessment strategy appropriate for the learner. CHT uses this review to provide the learner with the educational and support services they may need while studying to ensure they can achieve the best outcomes and benefits from the course they are enrolling in, according to their learning objectives, career aspirations and skill level.
Literacy and numeracy
Learners will be required to undertake a Language, Literacy, and Numeracy (LLN) assessment to determine their ACSF level. The LLN assessment identifies the learner’s current LLN skill level to check whether they have the minimum skills required to successfully participate in the program and can develop the necessary employability skills. The assessment also identifies if LLN assistance will be required for the learner to undertake the course.
Fees and Government Funding
|Tuition Fees (GST Exempt)||Cost|
For full details of our fee structure, please see our Fee Schedule.
Download the current Certificate IV in Kitchen Management flyer.
*This training is delivered with Victorian and Commonwealth Government funding.