The purpose of this course is to develop a wide range of cookery and supervisory or team leading sills in the kitchen. Student will learn how to operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This program is ideal for:
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Aspiring Chefs and Cooks: Individuals seeking to develop supervisory or team-leading roles within commercial kitchens.
Experienced Kitchen Staff: Those with hands-on experience aiming to formalize their skills and step into leadership positions.
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Career Changers: People looking to enter the hospitality industry with a focus on kitchen management.
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International Students: Learners from abroad wishing to gain a comprehensive understanding of kitchen operations in Australia.
Assessments may be conducted through a combination of written questions and answers, case studies, role-plays and demonstrations. Work Placement Requirement: All students are required to work in the hospitality industry for 48 service periods to meet the requirements of the course. Students will be responsible in finding their own vocational work placements it must be pre-approved by the College. Students who are unable will be supported (not guarantee) in finding a suitable venue.
You may pursue SIT50416 Diploma of Hospitality Management (CRICOS Course Code: 103432H) with FTI.
- Face to Face
Graduates of this program can pursue positions such as:
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Chef de Partie / Station Chef: Overseeing a specific section of the kitchen and supervising junior staff.
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Sous Chef: Assisting the head chef in managing kitchen operations and leading the team.
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Head Chef / Executive Chef: Leading the entire kitchen team, planning menus, and ensuring food quality and safety standards are met.
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Kitchen Manager: Focusing on the administrative and operational aspects of kitchen management, including budgeting and staff coordination.
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Catering Manager / Food Services Manager: Managing large-scale catering operations in settings like schools, hospitals, or corporate environments.
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Restaurant Manager: Overseeing the daily operations of a restaurant, ensuring customer satisfaction, and managing staff.
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Small Business Owner: Establishing and managing your own food-related business, such as a café or catering service.
Course Structure
Total number of units = 33 | 27 core units┃6 elective units
You must achieve a competent result in the 33 units to obtain the SIT40521 Certificate IV in Kitchen Management qualification.
| Unit Code | Unit Name | Unit Type |
|---|---|---|
| SITHCCC023 | Use food preparation equipment * | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery * | Core |
| SITHCCC028 | Prepare appetisers and salads * | Core |
| SITHCCC029 | Prepare stocks, sauces and soups * | Core |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes + | Core |
| SITHCCC035 | Prepare poultry dishes + | Core |
| SITHCCC037 | Prepare seafood dishes + | Core |
| SITHCCC036 | Prepare meat dishes + | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements + | Core |
| SITHCCC041 | Produce cakes, pastries and breads * | Core |
| SITHCCC043 | Work effectively as a cook + | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHKOP012 | Develop recipes for special dietary requirements ^ | Core |
| SITHKOP013 | Plan cooking operations * | Core |
| SITHPAT016 | Produce desserts * | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXINV006 | Receive, store and maintain stock * | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes + | Core |
| SITHKOP015 | Design and cost menus # | Core |
| SITXFSA008 | Develop and implement a food safety program ~ | Core |
| SITXHRM008 | Roster staff | Core |
| SITHCCC038 | Produce and serve food for buffets + | Elective |
| SITHCCC039 | Produce pates and terrines + | Elective |
| SITHKOP011 | Plan and implement service of buffets * | Elective |
| SITXINV007 | Purchase goods | Elective |
| SITXINV008 | Control stock | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
Entry Requirement
There are no specific prerequisites specified in the training package for this kitchen management course in Australia.
RTO Requirements for International Students
To be eligible for enrolment at FTI into the Certificate IV in Kitchen Management all international applicants must be 18 years old or older and exhibit evidence of academic and English language proficiency as follows:
Academic Requirements:
✅ Successful completion of Year 12 or equivalent
English Language Requirements:
✅ Be competent in written and spoken English with an IELTS Score of no less than 6.0 or equivalent language test score.
Credit Transfer:
FTI will assess every individual application to SIT40521 and provide recognition through a Credit Transfer arrangement for the expected units of competency.
There are no specific prerequisites specified in the training package for this kitchen management course in Australia.
Resource Requirement
Other Courses
