Updating Results

SIT40521 Certificate IV in Kitchen Management

Certificate

Develop competency in cookery and acquire the skills and knowledge to lead a team. Learn to implement operational plans and food safety programs. Acquire skills in people management, inventory control and budgeting.

Key details

Degree Type

Certificate

Duration

26 - 78 weeks full-time

Course Code

109687C

Study Mode

In person, Online

Intake Months

Jan, Mar, May, Jul, Oct

Domestic Fees

$2,100 total

International Fees

$5,600 total

About this course

Course Overview

Option 1: Advanced Standing Pathway
Option 2: Direct Entry Pathway

Duration: 26 weeks including 6 weeks of holidays.

No Work-Based Training applies to this course.
For students who have completed the SIT30821 Certificate III in Commercial Cookery.

Tuition Fee

International Students $5,600 + Materials Fee $380*
Domestic Students $5,200 + Materials Fee $380*
Easy payment plans available

Mode of Study: The delivery methods for this course include:

Face-to-face Classroom-Based Learning
Practical Training and Assessment is completed in Commercial Kitchens, including Stanley College's West Perth Campus - Hay Street, CU29 Restaurant and Bar (1275 Hay Street, West Perth), and Perth Convention and Exhibition Centre (PCEC).
Work-Based Training
Distance Learning and Assessment

Intake Dates:

2026: 5 Jan, 16 Mar, 25 May, 27 Jul, 12 Oct
2027: 4 Jan, 15 Mar, 24 May, 2 Aug, 11 Oct

Location: Perth

CRICOS Code: 109687C

Duration: 78 weeks including 18 weeks of holidays.

Work Based Training of 10 weeks @ 20 hours per week (total=200 hours)

Tuition Fee

Domestic Students $16,100 + Materials Fee $1,660*
Government Funding Available for eligible domestic students^
Easy payment plans available

Mode of Study: The delivery methods for this course include:

Face-to-face Classroom-Based Learning
Practical Training and Assessment is completed in Commercial Kitchens, including Stanley College's West Perth Campus - Hay Street, CU29 Restaurant and Bar (1275 Hay Street, West Perth), and Perth Convention and Exhibition Centre (PCEC).
Work-Based Training
Distance Learning and Assessment

Intake Dates:

2026: 5 Jan, 16 Mar, 25 May, 27 Jul, 12 Oct
2027: 4 Jan, 15 Mar, 24 May, 2 Aug, 11 Oct

Location: Perth

CRICOS Code: 109687C

Classes are rostered for 2�� days per week.Full-Time studies require students to attend a minimum of 20 scheduled course contact hours per week.

Entry requirements

Course Entry Requirements

Academic

Completion of Australian Year 11 or equivalent; OR

English Proficiency

Intermediate Level of EnglishORIELTS Academic or General Training Test Score of 5.0OROther recognised English Language tests such as:

TOEFL iBT Test Score of 37-50
PTE Academic Test Score of 31
Cambridge English: 154
OET D Grade
Duolingo English Test: 80-90
CEFR Levels / Oxford Test: B1
CELPIP General: 5
LANGUAGECERT Academic: 46
Michigan English Test: 44

ORCompletion of Australian qualifications, evidence of certificate III level or above

Other Requirements

Course Prerequisite Requirements

For International Students and Domestic Students

Option 1: 26 Weeks (Advanced Standing Pathway) Completion of SIT30821 Certificate III in Commercial Cookery

For Domestic Students

Option 2: 78 Weeks (Direct Entry Pathway) No prerequisite entry requirements exist for this course.

Study locations

West Perth

Mirrabooka

James Street

Online

What you will learn

Course Overview

Career pathways

Job Outlook

This qualification suits students seeking a career in the following job roles:

Chef
Chef de partie

72% Full-time share
13.9% Projected Future Growth
70K Average Commencing Salary
$1250 Weekly earnings

Source: Labour Market Insights for a Chef report

Course structure

Course Content

Option 1: 26 Weeks (Advance Standing Pathway)
Option 2: 78 Weeks (Direct Entry Pathway)

To meet the requirements of this qualification, students must have successfully completed the SIT30821 Certificate III in Commercial Cookery * and all units of competency listed below:

Unit CodeUnit TitleSITHKOP012Develop recipes for special dietary requirementsSITHKOP013Plan cooking operationsSITHKOP015Design and cost menusSITXCOM010Manage conflictSITXFIN009Manage finances within a budgetSITXFSA008Develop and implement a food safety programSITXHRM008Roster staffSITXHRM009Lead and manage peopleSITXMGT004Monitor work operationsSITXWHS007Implement and monitor work health and safety practices

Students must successfully complete the following units:

Unit codeUnit titleSITHCCC023Use food preparation equipmentSITHCCC027Prepare dishes using basic methods of cookerySITHCCC028Prepare appetisers and saladsSITHCCC029Prepare stocks, sauces and soupsSITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishesSITHCCC031Prepare vegetarian and vegan dishesSITHCCC035Prepare poultry dishesSITHCCC036Prepare meat dishesSITHCCC037Prepare seafood dishesSITHCCC041Produce cakes, pastries and breadsSITHCCC042Prepare food to meet special dietary requirementsSITHCCC043Work effectively as a cookSITHKOP010Plan and cost recipesSITHKOP012Develop recipes for special dietary requirementsSITHKOP013Plan cooking operationsSITHKOP015Design and cost menusSITHPAT016Produce dessertsSITXCOM010Manage conflictSITXFIN009Manage finances within a budgetSITXFSA005Use hygienic practices for food safetySITXFSA006Participate in safe food handling practicesSITXFSA008Develop and implement a food safety programSITXHRM008Roster staffSITXHRM009Lead and manage peopleSITXINV006Receive, store and maintain stockSITXMGT004Monitor work operationsSITXWHS007Implement and monitor work health and safety practicesSITHCCC038Produce and serve food for buffetsSITHCCC026Package prepared foodstuffsSITHCCC040Prepare and serve cheeseSITXCOM007Show social and cultural sensitivityBSBSUS211Participate in sustainable work practicesSITXWHS005Participate in safe work practices

Credit for prior study or work

Recognition of Prior Learning

Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.

Stanley College