Course Information

This qualification reflects the role of commercial 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.

Possible job titles include:

  • chef
  • chef de partie


Training Product Status: Current

Training Product Release Date: 03 March 2016



The course requires a student to complete 33 units to gain the nationally recognised; SIT40516 Certificate IV in Kitchen Management


Core Units

  • 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*

  • SITHCCC043 Work effectively as a cook*

  • SITHKOP010 Plan and cost recipes
SITHKOP012 Develop recipes for special dietary requirements*

  • SITHKOP013 Plan cooking operations*

  • SITHKOP015 Design and cost menus*
SITHPAT016 Produce desserts*

  • SITXCOM010 Manage conflict

  • SITXFIN009 Manage finances within a budget

  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA008 Develop and implement a food safety program*

  • SITXHRM008 Roster staff

  • SITXHRM009 Lead and manage people

  • SITXINV006 Receive, store and maintain stock*

  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices


Elective Units

  • SITHCCC026 Package prepared food stuffs*

  • SITHCCC038 Produce and serve food for buffets*
  • SITHCCC040 Prepare and serve cheese*
  • SITXINV007 Purchase goods
  • SITXHRM007 Coach others in job skills
  • SITXWHS005 Participate in safe work practices

Course Duration, Delivery and Assessment

78 weeks - Full Time Study (20 hours per week) including holiday


The modes of study include:

• Classroom based training 

• Practical training in a commercial training kitchen

• Work placement


Assessment methods include written tests, projects, logbook/ third party report, observations and portfolio. The college will organise 300 hours of compulsory work placement.


Delivery Locations

• Level 1, 318 King Street, Melbourne Victoria 3000

• 178-180 Victoria St, Richmond VIC 3121 (training kitchen)

Entry Requirements


Age Requirements

All applicants must be 18 years or older at the commencement of their course

English Language Requirements

All International students applying for Hospitality courses at Windsor College must have a minimum English language proficiency of IELTS 5.5 or equivalent

Academic Requirements

To gain entry into Certificate III, IV, Diploma and Advanced Diploma courses, participants must have successfully completed Year 12, or secondary studies in the applicants home country which are equivalent to an Australian Year 12 qualification

Pathways to the qualification

The preferred pathways for candidates considering this qualification includes holding a SIT30821 Certificate III in Commercial Cookery or other relevant qualification or holding vocational experience in a range of work environments in senior support roles but without a qualification. 

Pathways from the qualification

After achieving SIT40521 Certificate IV in Kitchen Management, individuals could progress to undertake studies SIT50422 Diploma of Hospitality Management


  • CRICOS: 102493C
  • Duration 78
  • Cost $18,190
  • AQF Yes
  • Level Certificate IV
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