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SIT40521 – Certificate IV in Kitchen Management

National Course Code and Title SIT40521 – Certificate IV In Kitchen Management
CRICOS Course Code 109575M
Course Duration Direct entry students - 78 Weeks
including 66 study weeks and 12 weeks of holidays
AIMIHS Students Progressing from SIT30821 - 26 Weeks including 22 study weeks and 4 weeks of holidays
Total Course Fee AUD Direct entry students - $20,000 AUD
AIMIHS Students Progressing from SIT30821 – $7,200 AUD
Tuition Fee AUD Direct entry students - $18,000 AUD
AIMIHS Students Progressing from SIT30821 – $6,000 AUD
Material Fee AUD
(Includes resources, uniform, tools of trade, PPE & consumables)
Direct entry students - $1,500 AUD
AIMIHS Students Progressing from SIT30821 – $700 AUD
Enrolment Fee (Non Refundable) AUD $500 AUD
Delivery Mode Face to face classes
Practical training at commercial training kitchens
Delivery Location  Main Campus
  • 2/61 Jerrabomberra Ave, Narrabundah, ACT 2604

  •  Training Kitchens
  • 2/61 Jerrabomberra Ave, Narrabundah, ACT 2604
  • 8/28 Challis Street, Dickson ACT 2602
  • 41 Chandler St, Belconnen ACT 2617
  • Study Load 20 hours per week (Full Time)
    Work Placement 192 hours
    Estimated Self-study hours  5 hours per week(May be more or less depending upon learner's pre-existing skills and knowledge).
    Entry requirements
    • Must be of 18 years old or over.
    • Completed year 12 (HSC or equivalent)
    • IELTS Overall score of 6.0, with no band less than 5.5, or equivalent. The scores must not be older than 2 years.
    • OR Successful completion of an English placement test.
    Qualification Description

    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.
    The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
    No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

    Pathways from this qualification
    • SIT50422 Diploma of Hospitality Management

    • or any other Diploma level qualification with the SIT Tourism, Travel and Hospitality Training Package
    Pathways to Employment
    Once students have successfully completed SIT40521 Certificate IV in Kitchen Management, they can apply for jobs within the hospitality industry which can include chefs at restaurants, hotels, clubs, pubs, cafés, and/or coffee shops.
    Assessment methods

    Assessment is based on competency, that is the ability to perform specific skills and is done through a combination of written assessments, projects, presentations, report writing, roleplays/observations, kitchen-based demonstration and work placement.


    To satisfy the qualification requirements, work placement of 192 hours must be successfully completed, and a logbook must be maintained. For the unit SITHCCC043 Work effectively as a cook, students must complete a minimum of 48 complete service periods (shifts) of 4 hours each (or otherwise as defined) in a hospitality workplace undertaking work tasks relevant to the unit content. The duration of the service periods depends on the negotiations with the host employer and student’s preference of the service period duration would be taken into consideration prior to the arrangement of the work placement. Total minimum hours of work placement are 192 hours. The work placement will be unpaid and the daily working hours (service periods) may be negotiated. All students are required to maintain a logbook to record their worked hours.

    AIM Institute of Health and Sciences (AIMIHS) will arrange/secure work placements for each student. Students will access a hospitality workplace with a commercial kitchen that serves customers to address the requirements of this unit. Workplaces may include restaurants, cafeterias, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Students undertake duties as per work placement organisation and training package requirements under the supervision of a workplace supervisor.

    Student who are already working in the commercial kitchen are encouraged to use their existing workplace to complete these service periods providing it meets the requirement’s necessary to conduct the assessments. Students who are not already working may nominate a workplace.

    Students will commence work placements and complete the required shifts only upon successful completion of kitchen-based units which are delivered and assessed in classroom and Kitchen facility. Students may be required to undertake additional load to complete their service periods. AIM Institute of Health and Sciences will provide students with Work placement roles and responsibilities prior to the commencement of their work placement so they are aware of the expected roles and responsibilities during work placement. It must be hereby noted that student would be required to undertake work placements at multiple workplaces to incorporate all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types using a range of cooking methods and team coordination skills. The service periods must cover breakfast, lunch, dinner, supper, events and special functions.

    Course Structure

    A total of 33 Units (27 Core and 6 electives) must be completed and deemed competent to achieve the qualification SIT40521 Certificate IV in Kitchen Management. Participants who achieve competency in any unit/s will receive a Statement of Attainment (provided USI is verified) for that unit/s without completing all the units in the qualification. Students completing all the required units of competency will attain full qualification

    Core Unit Codes Unit Name
    SITXFSA005 Use hygienic practices for food safety
    SITXFSA006 Participate in safe food handling practices
    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, eggs and farinaceous dishes
    SITHCCC031* Prepare vegetarian and vegan dishes
    SITHCCC035* Prepare poultry dishes
    SITHCCC036* Prepare meat dishes
    SITHCCC037* Prepare seafood dishes
    SITHCCC041* Produce cakes, pastries and breads
    SITHCCC042* Prepare food to meet special dietary requirements
    SITHKOP010 Plan and cost recipes
    SITHPAT016* Produce desserts
    SITXINV006* Receive, store and maintain stock
    SITHCCC043* Work effectively as a cook
    SITXWHS007 Implement and monitor work health and safety practices
    SITXFIN009 Manage finances within a budget
    SITXHRM008 Roster staff
    SITXHRM009 Lead and manage people
    SITXMGT004 Monitor work operations
    SITXCOM010 Manage Conflict
    SITHKOP012* Develop recipes for special dietary requirements
    SITHKOP013* Plan cooking operations
    SITHKOP015* Design and cost menus
    SITXFSA008* Develop and implement a food safety program
    Elective Unit Codes Unit Name
    SITHCCC038* Produce and serve food for buffets
    SITHCCC040* Prepare and serve cheese
    SITXCOM007 Show social and cultural sensitivity
    SITHCCC026* Package prepared foodstuffs
    SITXWHS006 Identify hazards, assess and control safety risks
    SITXHRM010 Recruit, select and induct staff
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    Further Information

    For all further details, please refer to Student Handbook for all related policies and procedures and other important information related to international students including living cost, life and study in Canberra, etc.
    Please contact the Administration Manager for further information at
    (+61) 2 6230 5153