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SIT40521 Certificate IV in Kitchen Management

Culinary Solutions Australia / Hospitality Assessments / SIT40521 Certificate IV in Kitchen Management

SIT40521 Certificate IV in Kitchen Management

This qualification reflects the role of commercial 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 as a commercial cook in organisations such as restaurants, hotels clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Possible job titles include:
• Chef
• Chef de partie

Subjects in this qualification

SITXFSA008 Develop and implement a food safety program

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, egg and farinaceous dishes *

SITHCCC031 Prepare vegetarian and vegan dishes *

SITHCCC035 Prepare poultry dishes *

SITHCCC037 Prepare seafood dishes *

SITHCCC036 Prepare meat dishes *

SITHCCC042 Prepare food to meet special dietary requirements *

SITHCCC041 Produce cakes, pastries and breads*

SITHCCC043 Work effectively as a cook *

SITHKOP010 Plan and cost recipes

SITHKOP012 Develop recipes for special dietary requirements

SITHKOP013 Plan cooking operations *

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

SITHKOP015 Design and cost menus

SITXHRM009 Lead and manage people

SITXINV006 Receive, store and maintain stock *

SITXMGT004 Monitor work operations

SITXWHS007 Implement and monitor work health and safety practices

SITXHRM008 Roster staff

*Prerequisite is SITXFSA005 Use hygienic practices for food safety

Elective Subjects

Plus, a minimum of 6 elective subjects are required to gain the certificate.

These 6 elective subjects can be chosen from the following units of competency

SITHCCC025 Prepare and present sandwiches*

SITHCCC040 Prepare and serve cheese*

SITXHRM007 Coach others in job skills

SITHCCC038 Produce and serve food for buffets*

SITHCCC021 Prepare specialised food items*

SITHCCC024 Prepare and present simple dishes*

SITXINV007 Purchase goods

SITXINV008 Control stock

SITXWHS001 Participate in safe work practices

SITHKOP009 Clean kitchen premises and equipment

SITXCOM002 Show social and cultural sensitivity

BSBTWK501 Lead diversity and inclusion

Please note more than 6 elective units can be chosen but each extra elective may incur an extra cost to the candidate.

Important Information

Any other elective unit the candidate wishes to apply for which is not included on this list can be discussed with a Culinary Solutions Australia assessor prior to the commencement of the RPL process.


This qualification can only be achieved following a Recognition of Prior Learning (RPL) process conducted by a Culinary Solutions Australia Assessor.


Fees and charges are dependent on the existing skills, knowledge, experience and location of each candidate.


Please contact Culinary Solutions Australia for more information to discuss your individual requirements.


Further information on Culinary Solutions Australia and the Recognition of Prior Learning process can be found in the Assessment Candidate Kit below.

Assessment Candidate Kit

To apply for this qualification please download and complete the Enrolment Form below and return to:

Culinary Solutions Australia

Unit 2/3 Austral Place


Victoria 3803

Or email to

SIT40521 Certificate IV Kitchen Management – Enrolment Form