Superior Technical College of Australia

SIT40521 Certificate IV in Kitchen Management

RTO Registration Code: 46552

CRICOS Provider Code 04444F

Build strong expertise in cookery while gaining the leadership skills needed to guide a team effectively. Learn how to apply operational strategies and maintain food safety systems. Develop capabilities in staff supervision, stock management, and financial planning.

Duration

(6 Months – 26 weeks) including holidays and breaks

Location

Tuition Fee

Mode of Study

The delivery methods for this course include:

COURSE STRUCTURE
Qual UoC Code UoC Title Elec / Core
SIT40521SITXFSA008*Develop and implement a food safety programCore
SIT40521SITXWHS007Implement and monitor work health and safety practicesCore
SIT40521SITXMGT004Monitor work operationsCore
SIT40521SITHKOP013*Plan cooking operationsCore
SIT40521SITHKOP012*Develop recipes for special dietary requirementsCore
SIT40521SITHKOP015*Design and cost menusCore
SIT40521SITXHRM008Roster staffCore
SIT40521SITXFIN009Manage finances within a budgetCore
SIT40521SITXHRM009Lead and manage peopleCore
SIT40521SITXCOM010Manage conflictCore
SIT40521SITHCCC023*Use food preparation equipmentCore
SIT40521SITHCCC027*Prepare dishes using basic methods of cookeryCore
SIT40521SITHCCC028*Prepare appetisers and saladsCore
SIT40521SITHCCC029*Prepare stocks, sauces and soupsCore
SIT40521SITHCCC030*Prepare vegetable, fruit, eggs and farinaceous dishesCore
SIT40521SITHCCC031*Prepare vegetarian and vegan dishesCore
SIT40521SITHCCC035*Prepare poultry dishesCore
SIT40521SITHCCC036*Prepare meat dishesCore
SIT40521SITHCCC037*Prepare seafood dishesCore
SIT40521SITHCCC041*Produce cakes, pastries and breadsCore
SIT40521SITHCCC042*Prepare food to meet special dietary requirementsCore
SIT40521SITHCCC043*Work effectively as a cookCore
SIT40521SITHKOP010Plan and cost recipesCore
SIT40521SITHPAT016*Produce dessertsCore
SIT40521SITXFSA005Use hygienic practices for food safetyCore
SIT40521SITXFSA006Participate in safe food handling practicesCore
SIT40521SITXINV006*Receive, store and maintain stockCore
SIT40521SITHCCC026*Package prepared foodstuffsElec- A
SIT40521SITHCCC040*Prepare and serve cheeseElec- A
SIT40521SITXWHS006Identify hazards, assess and control safety risksElec- C
SIT40521SITXHRM007Coach others in job skillsElec- Import 1
SIT40521SITHCCC038*Produce and serve food for buffetsElec- A
SIT40521SITHCCC025*Prepare and present sandwichesElec- A
Note: Units marked with an asterisk (*) require a prerequisite.

Before you start your course, you will complete:

  • Application and interview
  • English language check
  • LLN test
  • Pre-enrolment suitability assessment
  • Course offer and Written Agreement
  • Acceptance and payment schedule
  • Confirmation of Enrolment (CoE)
  • A personal laptop is required; learners must bring their own device.

All international students must:

  • Be 18 years of age or older
  • Have completed Year 10 (or equivalent)
  • Meet English requirements (IELTS 6 or equivalent)
  • Complete the LLN test
  • Have basic computer skills
  • Provide valid identity documentation

Your visa requires you to:

  • Attend scheduled classes
  • Maintain course progress
  • Keep valid OSHC (health insurance)
  • Notify STC of any change of address/phone within 7 days
  • Remain enrolled in a CRICOS course

Work placement is a mandatory part of your cookery program for the unit SITHCCC043 Work effectively as a cook.

You will complete:

  • 48 service periods (breakfast, lunch and dinner)
  • A workplace logbook

STC will:

  • Arrange placements OR approve your existing workplace
  • Check workplace suitability
  • Support you throughout your placement
  • Visit you during your placement

Training includes:

  • Classroom theory
  • Practical cookery sessions
  • Demonstrations and guided practice
  • Online learning via axcelerate

Assessment may include:

  • Written tasks
  • Practical demonstrations
  • Projects
  • Workplace tasks

All assessments follow national standards and allow reattempts where permitted. Full rules are outlined in the Effective Training, Assessment and Validation Policy.

Attendance

International students must maintain at least 80% attendance each term.
If your attendance falls, STC will:

  • Contact you
  • Offer support
  • Begin an intervention plan if required
Course Progress

You must:

  • Complete assessments on time
  • Participate in practical kitchen sessions
  • Meet competency requirements across study periods

If you fall behind, you will receive an intervention plan.

  • Fees are listed on the STC website and in your Written Agreement.
  • Refunds follow the ESOS framework.
  • Refund conditions are explained before you enrol.

STC provides a range of support services to help you succeed academically, personally and socially.

Academic Support
  • Help understanding assessments
  • One-on-one trainer support
  • Study skills guidance
  • Additional practice for kitchen skills
LLN Support

Interpretation of LLN test results may lead to:

  • Additional tutoring
  • Language or literacy support
  • Referral to external providers (if required)
Personal and Wellbeing Support

You can speak to Student Services privately about:

  • Stress and mental health
  • Homesickness
  • Safety or personal issues
  • Accommodation concerns

If needed, STC may refer you to free or low-cost external services.

Technology & Portal Support
  • Help using axcelerate
  • Assistance with email and online submissions
  • Guidance with accessing resources

You may receive CT if you have already completed the exact same unit at another RTO.
Evidence required:

  • Statement of Attainment or USI transcript
  • Matching unit codes

RPL assesses your current skills from:

  • Previous study
  • Work experience
  • Life experience

Evidence may include:

  • Resume
  • Letters from employers
  • Work samples
  • Photos/videos of relevant tasks
  • Certificates

Speak to Student Services if you want to apply.

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