SIT50422
Diploma of Hospitality Management
Step into a supervisory or management role in Australia's hospitality industry with a nationally recognised Diploma.
Hospitality • Certificate IV
SIT40521 - Certificate IV in Kitchen Management
Gain the skills and nationally recognised qualification to work as a cook in Australia's thriving hospitality industry.
Duration
78 Weeks
Total Units
27 core + 6 elective units
Delivery
Face-to-Face
Book Your Place
Enquire now to receive entry requirements, fees, and intake dates.
Or
Apply Now for This Course
Ready to get started? Speak to our admissions team about Certificate IV in Kitchen Management.
Course Description
What You’ll Learn
The SIT40521 Certificate IV in Kitchen Management reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, you'll work with some independence and under limited supervision, using plans, policies and procedures to guide your daily activities.
Completion of this qualification contributes to your recognition as a trade cook — a credential respected by employers across restaurants, hotels, clubs, pubs, cafés, and coffee shops throughout Australia and internationally.
Vocational placement requirement: all students must complete a minimum of 48 food service periods in a commercial kitchen as part of this qualification. Vocational placement provides real, supervised kitchen experience that is essential to achieving full competency. Academia of Trade will assist you in arranging suitable placement.
Completion of this qualification contributes to your recognition as a trade cook — a credential respected by employers across restaurants, hotels, clubs, pubs, cafés, and coffee shops throughout Australia and internationally.
Vocational placement requirement: all students must complete a minimum of 48 food service periods in a commercial kitchen as part of this qualification. Vocational placement provides real, supervised kitchen experience that is essential to achieving full competency. Academia of Trade will assist you in arranging suitable placement.
Investment In Your Future
What This Course Costs
Transparent pricing, no hidden fees, and flexible payment options.
Total Course Fee
Tuition fees are confirmed at enrolment. Contact our admissions team for current fee schedules and to discuss your individual circumstances. We offer flexible payment options including upfront payment, instalment plans, and payment via our secure online Payment Portal. Eligible domestic students may qualify for government-subsidised training. A non-refundable application fee applies. Students should budget for uniforms (chef whites, non-slip shoes, knife kit), textbooks and materials; a full list of required equipment and materials is provided at enrolment. For international students, estimated annual living costs in Sydney are approximately $21,041 per year (as per Australian Government guidelines). Fees are subject to change. Refer to the official Course Guide for detailed fee schedules and refund policies.
No Hidden Fees
Payment Plans Available
Practical Outcomes
What You Will Be Able To Do
- ✓ Preparing and cooking a full range of meat, poultry, seafood and vegetable dishes
- ✓ Applying food safety and hygiene practices in a commercial kitchen
- ✓ Planning, preparing and presenting menu items to industry standard
- ✓ Understanding kitchen operations, workflow and mise en place
- ✓ Working efficiently as part of a kitchen brigade
- ✓ Managing food costs, portions and waste minimisation
Units of Competency
27 core + 6 elective units
- SITHCCC023 — Use food preparation equipment
- SITHCCC028 — Prepare appetisers and salads
- SITHCCC029 — Prepare stocks, sauces and soups
- SITHCCC030 — Prepare vegetable, fruit, egg 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
- SITHKOP009 — Clean kitchen premises and equipment
- SITHKOP010 — Plan and cost recipes
- SITXWHS005 — Participate in safe work practices
6 elective units are selected in consultation with industry partners to ensure graduates are equipped with current, employable skills. Full elective unit list available in the Course Guide.
Career Outcomes & Pathways
Commis Cook / Junior Cook, Commercial Cook, Chef de Partie (with experience), Café or Restaurant Cook, Events and Catering Cook, Kitchen Supervisor (with further study/experience).
Course Summary
Course Code:
SIT40521
Duration:
78 Weeks
Delivery Mode:
Face-to-Face
RTO Code:
45739
CRICOS Course Code:
116038M
CRICOS Provider:
03940J
Training Delivery
How You’ll Train
Hands-on workshop learning combined with structured theory and real-world assessment.
📍 Parramatta Campus: Ground Floor, 12-14 Wentworth St, Parramatta, NSW 2150
- ✓ Industry-Experienced Chef Trainers — Learn from qualified chefs and hospitality professionals who have worked in commercial kitchens across restaurants, hotels and catering operations. Your trainers bring the techniques, standards and kitchen culture that employers actually expect.
- ✓ 48 Food Service Periods — A mandatory part of this qualification, your 48 food service periods give you genuine front-line kitchen experience — preparing and presenting dishes to real service standards, assessed by qualified practitioners in an operational setting.
- ✓ Blended Classroom & Kitchen Delivery — Theory and food science units are delivered in the classroom and via structured online learning, while all practical skills are assessed in kitchen environments. Approximately 20 hours of contact time per week across structured study terms.
- ✓ Commercial Kitchen Training — All practical units are delivered in a commercial kitchen environment that mirrors the real conditions of professional food service. You'll train with industry-standard equipment, in real kitchen workflows, at the pace the industry demands.
Getting Started
What You Need To Enrol
Entry Requirements
- ✓ International students must be at least 18 years of age and have completed Year 12 or equivalent
- ✓ Participate in a course entry interview to determine suitability for the course and student needs
- ✓ Have an IELTS score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated by 5 years of education in an English-speaking country, or successful completion of an English Placement Test. Other tests such as PTE and TOEFL can be accepted if equivalent to IELTS 5.5
- ✓ Prerequisite units: SITXFSA005 Use hygienic practices for food safety; SITHCCC027 Prepare dishes using basic methods of cookery; SITXFSA006 Participate in safe food handling practices; SITHKOP010 Plan and cost recipes; SITHCCC042 Prepare food to meet special dietary requirements
Your Future
Where This Qualification Takes You
→
SIT50422 Diploma of Hospitality Management
→
Employment as a commercial cook, commis chef or kitchen hand in restaurants, hotels, cafés, clubs and catering operations
→
Further specialisation in pastry, cuisine type or food production management
Assessment
How You’ll Be Assessed
Assessment includes practical demonstrations in a commercial kitchen environment, written knowledge assessments, direct observation by qualified assessors, and vocational placement evidence. A competent result in all 25 units is required to receive the full qualification.
- ✓ Direct observation of practical tasks
- ✓ Structured project work
- ✓ Written knowledge assessments
- ✓ Simulated workplace scenarios
Testimonials
What Students Say
★★★★★
"Teachers are extremely knowledgeable and supportive. Practical classes are hands-on."
G
Gorav Gorav
Google Review
★★★★★
"Mentors were incredibly knowledgeable. The training was instrumental in building my confidence in bricklaying."
R
Radovan Vucetic
Certificate III in Bricklaying & Blocklaying
★★★★★
"Great experience at Academia of Trade. Special thanks to Sachin Sir — clear teaching and constant support."
M
Miannisarbhatti Number Dar
Google Review
Get Started
Steps To Your First Class
1
Apply
Fill out the application form.
2
Documents
Submit your supporting documentation.
3
Payment
Pay for the course.
4
Confirmation
Receive confirmation of your enrolment.
5
Start Class
Attend your class on the date and on time.
Related Qualifications
Explore other accredited programs in this trade stream.
SIT50422
Course FAQ
Questions about this course?
Find the key details before you take your next step.
What is the course code and title? +
SIT40521 — Certificate IV in Kitchen Management.
How long does the course run? +
78 Weeks. Delivery schedules may vary; contact the admissions team for detailed intake dates.
What are the entry requirements? +
International students must be at least 18 years of age and have completed Year 12 or equivalent; Participate in a course entry interview to determine suitability for the course and student needs; Have an IELTS score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated by 5 years of education in an English-speaking country, or successful completion of an English Placement Test. Other tests such as PTE and TOEFL can be accepted if equivalent to IELTS 5.5; Prerequisite units: SITXFSA005 Use hygienic practices for food safety; SITHCCC027 Prepare dishes using basic methods of cookery; SITXFSA006 Participate in safe food handling practices; SITHKOP010 Plan and cost recipes; SITHCCC042 Prepare food to meet special dietary requirements.
Is this a nationally recognised qualification? +
Yes. Certificate IV in Kitchen Management is a nationally recognised qualification within the Australian Qualifications Framework (AQF), delivered by Academia of Trade (RTO 45739, CRICOS 03940J) under CRICOS course code 116038M.
What delivery mode and location applies? +
Face-to-Face. Parramatta Campus: Ground Floor, 12-14 Wentworth St, Parramatta, NSW 2150.
What are my study and career pathway options after this course? +
SIT50422 Diploma of Hospitality Management; Employment as a commercial cook, commis chef or kitchen hand in restaurants, hotels, cafés, clubs and catering operations; Further specialisation in pastry, cuisine type or food production management.
Get Started
Ready to Start?
Join our growing number of students who have transformed their careers through quality training