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SIT40521 Certificate IV in Kitchen Management

Study Imagine Education’s Certificate IV in Kitchen Management and complete 25-weeks of quality practical and theory training at our state-of-the-art kitchens and campuses on the Gold Coast and in Brisbane. This includes 12 service periods in a commercial kitchen where you will gain the skills to work as a chef or chef de partie. This qualification teaches you how to work in a supervisory or team leading role in the kitchen. You will learn to work independently or with limited guidance, and solve non-routine problems. 

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It is strongly recommended that you undertake lower level qualifications, and/or gain industry experience prior to entering this qualification.

COURSE CODE: SIT40521​

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COURSE LENGTH: 25 weeks

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PRE-REQUISITE: SIT30821 Certificate III in Commercial Cookery

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ARTICULATION PATHWAY: Diploma of Hospitality Management

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CAMPUS: Ashmore Campus, Benowa Campus, Brisbane, Woolloongabba

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CAREER OUTCOMES:

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.

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OTHER:

To achieve this qualification, the candidate must safely and hygienically prepare, cook and serve menu items for a minimum of 48 complete service periods in a commercial kitchen as detailed in the Performance Evidence of the unit SITHCCC043 Work effectively as a cook.

Key Benefits​

Commercial Kitchens

State-of-the-art commercial cookery kitchens in both Brisbane and Gold Coast 

Partnerships

Enviable partnership with the renowned Ridgeway Group

Trainers

Highly-skilled trainers who are dedicated to our students’ success

Timetables

attendance is recorded
timetables are subject to change

Ashmore Campus 

Main Campus

Brisbane Campus

Entry Requirements

Students need to be 15 years old and are required to have reading, writing and comprehension skills equivalent to Year 10 pass level to successfully complete the Certificate level courses.

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Overseas students English Proficiency Level will be tested prior to the commencement of Vocational Education and Training Courses. Imagine Education Australia requires an IELTS 5.5 with no band less than 5, or equivalent (as determined by Imagine Education Australia).

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Should you feel you may not possess these literacy skills or have not completed a formal leaving certificate please contact us to discuss support arrangements.

Course Units

BSBTWK501 Lead diversity and inclusion

SITHASC024 Prepare Asian salads

SITHCCC023 Use food preparation equipment

SITHCCC025 Prepare and present sandwiches

SITHCCC027 Prepare dishes using basic methods of cookery

SITHCCC028 Prepare appetisers and salads

SITHCCC029 Prepare stocks, sauces and soups

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC031 Prepare vegetarian and vegan dishes

SITHCCC035 Prepare poultry dishes

SITHCCC036 Prepare meat dishes

SITHCCC037 Prepare seafood dishes

SITHCCC026 Package prepared foodstuffs

SITHCCC040 Prepare and serve cheese

SITHCCC041 Produce cakes, pastries and breads

SITHCCC042 Prepare food to meet special dietary requirements

SITHCCC043 Work effectively as a cook

SITHKOP012 Develop recipes for special dietary requirements

SITHKOP010 Plan and cost recipes

SITHKOP013 Plan cooking operations

SITHKOP014 Plan catering for events or functions

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

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