SIT40521 – Certificate IV in Kitchen Management

Cricos Course Code: 109497J

The SIT40521 Certificate IV in Kitchen Management Course is an advanced training program designed specifically for commercial cooks who are looking to expand their skill set and take on more responsibilities in the kitchen. This course is intended for individuals who already have some supervisory or team leadership experience and are looking to further develop their skills in these areas.

One of the key benefits of this SIT40521 Certificate IV in Kitchen Management Course is that it provides participants with the knowledge and tools they need to operate independently and make decisions with limited guidance from others. This is an important skill for anyone working in a busy commercial kitchen, where there is often a lot of pressure and little time to consult with others before making decisions.

SIT40521 Certificate IV in Kitchen Management

Career Outcomes

This qualification provides a pathway to work in the hospitality industry.

Possible job title includes:

  • Chef
  • Chef de Partie

Qualification Entry Requirements

There are no training package entry requirements for this qualification.

Macallan Entry Requirements

  • Completion of SIT30821 Certificate III in Commercial Cookery 
  • Students must be a minimum of 18 years of age, or turning 18 years of age prior to commencement of their study.
  • Students require a completed Year 10 or equivalent; or Non school-leavers are selected according to eligibility and merit, vocational experience, previous study, LLN level and personal competencies .
  • Student’s must have English proficiency as guided by Macallan College’s English Proficiency Policy and Procedures.
  • IELTS Test – overall score of 6.0 (or equivalent) with no individual section score less than 5.5. 

NOTE: All applicants from AL3 countries must sit an IELTS test.

  • Pre-entry Oxford English online test result of no less than B2.2 with a minimum score of 71. 

Course Duration

The duration of the course is 26 Weeks, comprising of:

  • 21 Weeks of Classroom/Kitchen based training
  • 4 Weeks (72 hours) Vocational Placement alongside the course training*
  • 5 Weeks of academic re-view/break**

**Academic break times are indicative and are subject to change

Delivery And Assessment

  • Classroom / face to face
  • Kitchen Sessions
  • Class Simulations
  • Vocational / Work Placement

Training and Assessment will be conducted through a combination of blended learning environments. Both knowledge and practical assessments are required to be completed with a competent outcome for each unit to achieve your certificate.


After completing this course, students may work in the industry or take further studies such as SIT50422 – Diploma of Hospitality Management 
For other relevant qualifications or explore further study options in the automotive sector please refer to

Certificate Issuance

A certificate is issued where all 33 units have been deemed competent. A statement of attainment is issued when only some units are deemed competent and the course is not completed in full.

Issuing of your Certificate and or Statement of Attainment occurs within 30 days of your last unit being deemed competent, however, this may be delayed in the event that you have not provided your Unique Student Identifier (USI) or you have any outstanding fees not finalized.

Qualification Rules & Units of Competency

33 Units in Total

27 core unit + 6 elective units

The following lists of units of competency have been selected as being an appropriate combination and suitable for industry required outcomes. Elective can be chosen according to the requirement of the student.

Units Code Units
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
SITHCCC026 Package prepared foodstuffs
SITHCCC044 Prepare specialised food items
SITHCCC040 Prepare and serve cheese
SITXCCS014 Provide service to customers
SITXHRM010 Recruit, select and induct staff
BSBSUS211 Participate in sustainable work practices

Fees & Charges

Contact the relevant campus for further information.


  • Adelaide
  • Brisbane
  • Perth
  • Sydney