Put your training and experience to use with ITEC’s RPL services and earn a nationally recognised qualification with a SIT40521 – Certificate IV in Kitchen Management via our RTO partners.
Certificate IV in Kitchen Management
Within four weeks of receiving sufficient and complying evidence of competency in all applied for units of competency.
This certificate can help people enhance their career prospects by gaining new skills, refreshing and updating existing talents, changing jobs and increasing salary, and/or filling a gap in the industry.
To qualify for this certificate, you must provide evidence demonstrating that your skills and knowledge align with the courser’s learning outcomes. This evidence can take various forms. Demonstrating your current proficiency at a comparable level can be done through a CV (your student support representative can assist with this), an employment letter, or an employment contract.
Additionally, documents from prior work or educational experiences, such as references from licensed tradespeople you’ve collaborated with, apprenticeship records, academic transcripts, or assessments from relevant past qualifications, all contribute to the Recognition of Prior Learning (RPL) process. You can also submit proof of overseas qualifications or visual evidence of your work, especially for practical roles.
Payslips/work contract/ABN if self-employed
Photos/videos (for practical roles)
Risk Assessment and Management Documents
Incident Report Forms
Plans and Specifications
Anywhere in Australia, you can obtain a certification with a nationally acknowledged credential.
Get certified within four weeks of receiving the evidence
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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.
There are no entry requirements for this qualification.
33 units must be completed:
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare vegetarian and vegan dishes
Prepare poultry dishes
Prepare meat dishes
Prepare seafood dishes
Produce cakes, pastries and breads
Prepare food to meet special dietary requirements
Work effectively as a cook
Plan and cost recipes
Develop recipes for special dietary requirements
Plan cooking operations
Design and cost menus
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Develop and implement a food safety program
Lead and manage people
Receive, store and maintain stock
Monitor work operations
Implement and monitor work health and safety practices
Group A – Cookery and Catering
Package prepared foodstuffs
Produce cook-chill and cook-freeze foods
Re-thermalise chilled and frozen foods
Produce and serve food for buffets
Produce pates and terrines
Prepare and serve cheese
Prepare specialised food items
Transport and store food
Plan and implement service of buffets
Plan catering for events or functions
Group B – Asian Cookery
Prepare Asian appetisers and snacks
Prepare Asian stocks and soups
Prepare Asian sauces, dips and accompaniments
Prepare Asian salads
Prepare Asian rice and noodles
Prepare Asian cooked dishes
Prepare Asian desserts
Prepare dim sum
Group C – Patisserie
Produce specialised cakes
Produce yeast-based bakery products
Produce petits fours
Prepare and model marzipan
Produce chocolate confectionery
Model sugar-based decorations
Design and produce sweet showpieces
Group D – Food and Beverage
Provide responsible service of alcohol
Operate a bar
Prepare and serve espresso coffee
Serve food and beverage
Provide table service of food and beverage
Group E – General electives
Lead diversity and inclusion
Provide First Aid
Maintain ethical and professional standards when using social media and online platforms
Use social media and online tools
Develop and manage social media and online strategies
Manage risk to organisational reputation in an online setting
Provide service to customers
Enhance customer service experiences
Interpret financial information
Recruit, select and induct staff
Identify hazards, assess and control safety risks