Version Effective: 1st of January, 2024
Version Effective: 1st of January, 2024

SIT40521 - Certificate IV in Kitchen Management

Course Details

Course Summary

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.


Entry Requirements

As there are components of this program that must be completed utilising restaurant services, and whilst some services will be conducted in the simulated training restaurant, it is a CQUniversity requirement that the student must be employed within the restaurant/food service industry to enable completion of the required restaurant/kitchen service coordination requirements as part of the practical learning.  

Prior to commencement, it is preferable that the student already holds a trade qualification (Certificate III in Commercial Cookery).  If not, upon commencement the student will need to complete the Certificate III component of the course (25 units) prior to undertaking the remaining eight units within the Certificate IV.

CQUniversity also requires completion of bksb (Basic Key Skills Builder) online literacy and numeracy assessment prior to enrolment, unless the student has completed an equal or higher-level course.


Vocational Placement and Work Integrated Learning

Students must complete a Vocational Placement and/or Work Integrated Learning as part of this qualification.

Additional information

Live work is not required by students who have previously completed the following units:

  • SITHCCC043 Work effectively as a cook
  • SITHKOP013 Plan cooking operations

For students who have not already completed these units, you will need to demonstrate 48 restaurant services (portfolio of evidence) within industry. For the unit SITHKOP013 plan cooking operations, students need to demonstrate 12 services.


Course Details

Course Type Qualification
Student Availability
  • Domestic
  • International
Fees
Full Fee $20,460.00 (2024)
Subsidised Full Fee $13,497.00 (2024)
Subsidised Concession Fee $12,045.00 (2024)
Fee for service per unit $620.00 (2024)
Subsidised full fee per unit $409.00 (2024)
RPL Fee for service per Unit $465.00 (2024)
For detailed information on Course Fees, visit www.cqu.edu.au/fees
Application Mode
  • Direct To University
How to Apply Please Enquire or Apply Now
Study Area
  • Hospitality and Beauty
Skill Area
  • Cookery
AQF Level Level 4: Certificate IV

Admission Codes

Domestic Students
Tertiary Admission Centre Codes (TAC) Codes
Not Applicable
International Students
CRICOS Codes
  • MKC - 109631H
  • ROK - 109631H

Student Outcomes, Career Opportunities and Occupations

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.

Course Structures

In order to complete this course, you must:

  1. Complete 27 core units
  2. Complete 6 elective units

Study Mode Definitions

  • Online: Online courses provide the flexibility to study without normally requiring a student to visit a campus. Course content is studied through a number of means including the use of online discussion forums, electronic library resources, by contacting lecturers and teachers, and receiving study materials online/electronically. Work integrated learning, including placements, may be included in some courses.
  • On-campus: Students studying in on-campus mode typically are expected to attend and participate in regular, structured on-campus teaching and learning activities throughout the University’s academic term. These activities may include lectures, tutorials, workshops and practice, online or other activities and normally will be timetabled at a CQUniversity campus or approved delivery site.
  • Mixed Mode: Students studying in mixed mode will participate in a combination of online learning activities in addition to site-specific learning activities, which may include residential schools, co-op placements and/or work-integrated learning as a compulsory requirement of a unit. The additional site-specific learning activities are what differentiates a mixed-mode unit from an online unit.

*All study modes may include Vocational placement and/or work integrated learning.

Select a course structure below to view the delivery details, including the different study modes offered for each structure.

Please select a course structure from the options below:
On Campus

12 months

  • On-campus
Core Units
SITXWHS007 Implement and monitor work health and safety practices More Information Training.gov Details
SITXMGT004 Monitor work operations More Information Training.gov Details
SITXINV006 Receive, store and maintain stock More Information Training.gov Details
SITXHRM009 Lead and manage people More Information Training.gov Details
SITXHRM008 Roster staff More Information Training.gov Details
SITXFSA008 Develop and implement a food safety program More Information Training.gov Details
SITXFSA006 Participate in safe food handling practices More Information Training.gov Details
SITXFSA005 Use hygienic practices for food safety More Information Training.gov Details
SITXFIN009 Manage finances within a budget More Information Training.gov Details
SITXCOM010 Manage conflict More Information Training.gov Details
SITHPAT016 Produce desserts More Information Training.gov Details
SITHKOP015 Design and cost menus More Information Training.gov Details
SITHKOP013 Plan cooking operations More Information Training.gov Details
SITHKOP012 Develop recipes for special dietary requirements More Information Training.gov Details
SITHKOP010 Plan and cost recipes More Information Training.gov Details
SITHCCC043 Work effectively as a cook More Information Training.gov Details
SITHCCC042 Prepare food to meet special dietary requirements More Information Training.gov Details
SITHCCC041 Produce cakes, pastries and breads More Information Training.gov Details
SITHCCC037 Prepare seafood dishes More Information Training.gov Details
SITHCCC036 Prepare meat dishes More Information Training.gov Details
SITHCCC035 Prepare poultry dishes More Information Training.gov Details
SITHCCC031 Prepare vegetarian and vegan dishes More Information Training.gov Details
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes More Information Training.gov Details
SITHCCC029 Prepare stocks, sauces and soups More Information Training.gov Details
SITHCCC028 Prepare appetisers and salads More Information Training.gov Details
SITHCCC027 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC023 Use food preparation equipment More Information Training.gov Details
Electives
SITHKOP009 Clean kitchen premises and equipment More Information Training.gov Details
SITXHRM007 Coach others in job skills More Information Training.gov Details
SITHCCC025 Prepare and present sandwiches More Information Training.gov Details
HLTAID011 Provide First Aid More Information Training.gov Details
SITHCCC040 Prepare and serve cheese More Information Training.gov Details
SITHCCC038 Produce and serve food for buffets More Information Training.gov Details
SITHCCC026 Package prepared foodstuffs More Information Training.gov Details
SITXWHS005 Participate in safe work practices More Information Training.gov Details

Unit Sequence

For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
Unit Code Unit Name
SITXWHS007 Implement and monitor work health and safety practices
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
SITHKOP010 Plan and cost recipes
SITHCCC043 Work effectively as a cook
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC041 Produce cakes, pastries and breads
SITHCCC037 Prepare seafood dishes
SITHCCC036 Prepare meat dishes
SITHCCC035 Prepare poultry dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC028 Prepare appetisers and salads
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC023 Use food preparation equipment
SITHKOP009 Clean kitchen premises and equipment
SITXHRM007 Coach others in job skills
SITHCCC025 Prepare and present sandwiches
HLTAID011 Provide First Aid
SITHCCC040 Prepare and serve cheese
SITHCCC038 Produce and serve food for buffets
SITHCCC026 Package prepared foodstuffs
SITXWHS005 Participate in safe work practices

International

12 months

  • On-campus
Core Units
SITXWHS007 Implement and monitor work health and safety practices More Information Training.gov Details
SITXMGT004 Monitor work operations More Information Training.gov Details
SITXINV006 Receive, store and maintain stock More Information Training.gov Details
SITXHRM009 Lead and manage people More Information Training.gov Details
SITXHRM008 Roster staff More Information Training.gov Details
SITXFSA008 Develop and implement a food safety program More Information Training.gov Details
SITXFSA006 Participate in safe food handling practices More Information Training.gov Details
SITXFSA005 Use hygienic practices for food safety More Information Training.gov Details
SITXFIN009 Manage finances within a budget More Information Training.gov Details
SITXCOM010 Manage conflict More Information Training.gov Details
SITHPAT016 Produce desserts More Information Training.gov Details
SITHKOP015 Design and cost menus More Information Training.gov Details
SITHKOP013 Plan cooking operations More Information Training.gov Details
SITHKOP012 Develop recipes for special dietary requirements More Information Training.gov Details
SITHKOP010 Plan and cost recipes More Information Training.gov Details
SITHCCC043 Work effectively as a cook More Information Training.gov Details
SITHCCC042 Prepare food to meet special dietary requirements More Information Training.gov Details
SITHCCC041 Produce cakes, pastries and breads More Information Training.gov Details
SITHCCC037 Prepare seafood dishes More Information Training.gov Details
SITHCCC036 Prepare meat dishes More Information Training.gov Details
SITHCCC035 Prepare poultry dishes More Information Training.gov Details
SITHCCC031 Prepare vegetarian and vegan dishes More Information Training.gov Details
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes More Information Training.gov Details
SITHCCC029 Prepare stocks, sauces and soups More Information Training.gov Details
SITHCCC028 Prepare appetisers and salads More Information Training.gov Details
SITHCCC027 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC023 Use food preparation equipment More Information Training.gov Details
Electives
SITHKOP009 Clean kitchen premises and equipment More Information Training.gov Details
SITXHRM007 Coach others in job skills More Information Training.gov Details
SITHCCC025 Prepare and present sandwiches More Information Training.gov Details
HLTAID011 Provide First Aid More Information Training.gov Details
SITHCCC040 Prepare and serve cheese More Information Training.gov Details
SITHCCC038 Produce and serve food for buffets More Information Training.gov Details
SITHCCC026 Package prepared foodstuffs More Information Training.gov Details
SITXWHS005 Participate in safe work practices More Information Training.gov Details

Unit Sequence

For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
Unit Code Unit Name
SITXWHS007 Implement and monitor work health and safety practices
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
SITHKOP010 Plan and cost recipes
SITHCCC043 Work effectively as a cook
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC041 Produce cakes, pastries and breads
SITHCCC037 Prepare seafood dishes
SITHCCC036 Prepare meat dishes
SITHCCC035 Prepare poultry dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC028 Prepare appetisers and salads
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC023 Use food preparation equipment
SITHKOP009 Clean kitchen premises and equipment
SITXHRM007 Coach others in job skills
SITHCCC025 Prepare and present sandwiches
HLTAID011 Provide First Aid
SITHCCC040 Prepare and serve cheese
SITHCCC038 Produce and serve food for buffets
SITHCCC026 Package prepared foodstuffs
SITXWHS005 Participate in safe work practices

User Choice - Apprentices

This program is typically delivered over 1 year full time or 2 years part-time.

  • On-campus
Core Units
SITXWHS007 Implement and monitor work health and safety practices More Information Training.gov Details
SITXMGT004 Monitor work operations More Information Training.gov Details
SITXINV006 Receive, store and maintain stock More Information Training.gov Details
SITXHRM009 Lead and manage people More Information Training.gov Details
SITXHRM008 Roster staff More Information Training.gov Details
SITXFSA008 Develop and implement a food safety program More Information Training.gov Details
SITXFSA006 Participate in safe food handling practices More Information Training.gov Details
SITXFSA005 Use hygienic practices for food safety More Information Training.gov Details
SITXFIN009 Manage finances within a budget More Information Training.gov Details
SITXCOM010 Manage conflict More Information Training.gov Details
SITHPAT016 Produce desserts More Information Training.gov Details
SITHKOP015 Design and cost menus More Information Training.gov Details
SITHKOP013 Plan cooking operations More Information Training.gov Details
SITHKOP012 Develop recipes for special dietary requirements More Information Training.gov Details
SITHKOP010 Plan and cost recipes More Information Training.gov Details
SITHCCC043 Work effectively as a cook More Information Training.gov Details
SITHCCC042 Prepare food to meet special dietary requirements More Information Training.gov Details
SITHCCC041 Produce cakes, pastries and breads More Information Training.gov Details
SITHCCC037 Prepare seafood dishes More Information Training.gov Details
SITHCCC036 Prepare meat dishes More Information Training.gov Details
SITHCCC035 Prepare poultry dishes More Information Training.gov Details
SITHCCC031 Prepare vegetarian and vegan dishes More Information Training.gov Details
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes More Information Training.gov Details
SITHCCC029 Prepare stocks, sauces and soups More Information Training.gov Details
SITHCCC028 Prepare appetisers and salads More Information Training.gov Details
SITHCCC027 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC023 Use food preparation equipment More Information Training.gov Details
Electives
SITHKOP009 Clean kitchen premises and equipment More Information Training.gov Details
SITXHRM007 Coach others in job skills More Information Training.gov Details
SITHCCC025 Prepare and present sandwiches More Information Training.gov Details
HLTAID011 Provide First Aid More Information Training.gov Details
SITHCCC040 Prepare and serve cheese More Information Training.gov Details
SITHCCC038 Produce and serve food for buffets More Information Training.gov Details
SITHCCC026 Package prepared foodstuffs More Information Training.gov Details
SITXWHS005 Participate in safe work practices More Information Training.gov Details

Unit Sequence

For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
Unit Code Unit Name
SITXWHS007 Implement and monitor work health and safety practices
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
SITHKOP010 Plan and cost recipes
SITHCCC043 Work effectively as a cook
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC041 Produce cakes, pastries and breads
SITHCCC037 Prepare seafood dishes
SITHCCC036 Prepare meat dishes
SITHCCC035 Prepare poultry dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC028 Prepare appetisers and salads
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC023 Use food preparation equipment
SITHKOP009 Clean kitchen premises and equipment
SITXHRM007 Coach others in job skills
SITHCCC025 Prepare and present sandwiches
HLTAID011 Provide First Aid
SITHCCC040 Prepare and serve cheese
SITHCCC038 Produce and serve food for buffets
SITHCCC026 Package prepared foodstuffs
SITXWHS005 Participate in safe work practices

Course Assessment Information

RPL - Students who have previous informal and formal learning need to advise their trainer/assessor prior to enrolment. If the student wishes to apply for an RPL they need to apply to the RPL Centre.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
Assessment Types
Written/Electronic Assessment
Practical Task
Third Party Verification
RPL
Course Learning Outcomes
Where and when can I start?
Please view the more details information for any additional information related to this course.

Domestic 2024 Availabilities

On Campus

On-campus

Mackay City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

International

There are currently no intakes scheduled for this course structure.

User Choice - Apprentices

There are currently no intakes scheduled for this course structure.

International 2024 Availabilities

On Campus

There are currently no intakes scheduled for this course structure.

International

On-campus

Mackay City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

User Choice - Apprentices

There are currently no intakes scheduled for this course structure.
For individual class days and times for each intake please check the TAFE Timetable located here
More Details
No additional details have been provided.