The purpose of this course is to develop a wide range of cookery skills in individuals that are intending to become a commercial cook.


  • Chef
  • Chef de Partie


  • Minimum 18 years of age
  • Must have completed equivalent to Australian year 12
  • IELTS band 5.5 (with no individual band below 5.0) or equivalent


  • Campus: Level 3, 541 Kent Street SYDNEY NSW 2000
  • Kitchen: Suite 7/7A, 418A Elizabeth Street SURRY HILLS, NSW 2010

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 60 service periods (48 services periods for SITHCCC020 Work effectively as a cook & 12 services period for SITHKOP005 Coordinate cooking operations) to meet the requirements of the course. Students who are unable to find a suitable work experience venue will be assisted by Sunway International College in finding a suitable venue.


Total number of units = 33 | 26 core units plus┃7 elective units
You must achieve a competent result in the 33 units to obtain the SIT40521 Certificate IV in Kitchen Management.

SITXFSA001 Use hygienic practices for food safety Core
BSBTWK501 Lead diversity and inclusion Core
BSBSUS411 Implement and monitor environmentally sustainable work practices Core
SITHCCC001 Use food preparation equipment* Core
SITHCCC005 Prepare dishes using basic methods of cookery* Core
SITHCCC006 Prepare appetisers and salads* Core
SITHCCC007 Prepare stocks, sauces and soups* Core
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes* Core
SITHCCC012 Prepare poultry dishes* Core
SITHCCC013 Prepare seafood dishes* Core
SITHCCC014 Prepare meat dishes* Core
SITHCCC018 Prepare food to meet special dietary requirements* Core
SITHCCC019 Produce cakes, pastries and breads* Core
SITHCCC020 Work effectively as a cook* Core
SITHKOP002 Plan and cost basic menus Core
SITHKOP004 Develop menus for special dietary requirements Core
SITHKOP005 Coordinate cooking operations* Core
SITHPAT006 Produce Desserts* Core
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXFSA002 Participate in safe food handling practices Core
SITXHRM001 Coach others in job skills Core
SITXHRM003 Lead and manage people Core
SITXINV002 Maintain the quality of perishable items* Core
SITXMGT001 Monitor work operations Core
SITXWHS003 Implement and monitor work health and safety practices Core
BSBSUS211 Participate in sustainable work practices Elective
BSBTWK201 Work effectively with others Elective
SITHCCC003 Prepare and present sandwiches* Elective
SITHIND002 Source and use information on the hospitality industry Elective
SITHKOP001 Clean kitchen premises and equipment* Elective
SITXCOM002 Show social and cultural sensitivity Elective
SITXWHS001 Participate in safe work practices Elective


Sunway International College offers everyone the opportunity to apply for Recognition of Prior Learning (RPL at enrolment. You may be granted creditor partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.


Sunway International College recognises qualifications and Statements of Attainment issued under the Australian Qualifications Framework by Registered Training Organisations.


You may pursue SIT50422 Diploma of Hospitality Management (CRICOS Course Code: 111746A).

Quick Facts

Course name: SIT40521 Certificate IV in Kitchen Management
CRICOS Course Code: 109674H
Duration: 78 weeks

  • Study is 48 weeks
  • Work Placement is 12 weeks
  • Break is 18 weeks

Study mode: All theory units are delivered face-to-face on campus. Practical components of the course are delivered face-to-face in our practical kitchen. Work placement component must be undertaken in a real industry workplace with a commercial kitchen. 20 hours per week.

Fees: View course fees
Download: Course Flyer

Entry Requirements

    • Minimum 18 years of age
    • Must have completed equivalent to Australian year 12
    • IELTS band 5.5 (with no individual band below 5.0) or equivalent

Career outcomes

    • Chef
    • Chef de Partie

Intake Dates

2023 2024
Jan 23 22
Apr 24 22
Jul 10 08
Oct 09 07

Need help?

Call +61 (03) 9688 8029

Or request a call back from one of our FTI team members.