SIT40521 Certificate IV In Kitchen Management 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.

Course Code: SIT40521
RTO No.: 41544
CRICOS Code: 110634F
Pre-requisites: Nil
Duration: 78 Weeks incl. Holidays
Intakes: Monthly
Delivery Mode: Face-to-Face
Course Fee*: AU$24,300
Location: 51 Elizabeth Street, Melbourne VIC 3000

*All fees are in Australian Dollars (AU$) and are subject to change, and include a course material fee of $250 for Hospitality courses.

Course Structure - Units

To achieve this qualification, the learner must demonstrate competency in 33 units of competency. Successful participants will be issued with a Certificate by Ultimate Institute of Australia (UIA).

*All electives must contribute to a valid, industry-supported vocational outcome.

Core Units

SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXWHS001 Participate in safe work practices
SITXINV002 Receive, store and maintain stock
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC001 Use food preparation equipment
SITHKOP001 Clean kitchen premises and equipment
SITXHRM001 Coach others in job skills
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC006 Prepare appetisers and salads
SITHCCC012 Prepare poultry dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHKOP002 Plan and cost basic menus
SITHPAT006 Produce desserts
SITHCCC019 Produce Cakes, pastries and breads
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC020 Work effectively as a cook
SITHKOP013 Coordinate cooking operations
SITXFSA008 Develop and implement a food safety program
SITXMGT001 Monitor work operations
SITXCOM005 Manage conflict
SITXHRM003 Lead and manage people
SITHKOP004 Develop menus for special dietary requirements
SITXWHS003 Implement and monitor work health and safety practices
SITXFIN003 Manage finances within a budget
SITHKOP015  Design and cost menus
SITXHRM008  Roster staff

Elective Units

SITHCCC026 Package prepared foodstuffs
SITXFSA007 Transport and store food
SITXCCS007 Prepared specialised food items
BSBSUS201 Participate in environmentally sustainable work practices
SITHKOP005 Produce and serve food for buffets

Entry Requirements

Academic requirements

As per UIA entry requirements.

Age Learners must be 18 years of age or older.

English Language Requirements

Learners who wish to apply must provide evidence of one of the following:

  • IELTS General test score of 5.5 (or equivalent*) for direct entry into the course
  • IELTS General score of 5.0 (or equivalent*) with evidence of enrolment in an ELICOS course of at least 10 weeks’ duration taken before the VET course
  • IELTS General score of 4.5 (or equivalent*) with evidence of enrolment in an ELICOS course of at least 20 weeks’ duration taken before the VET course
  • Completion of an ELICOS course exiting at the upper-intermediate level


  1. ii) Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States


iii) Evidence that, within two years of their application date, they have successfully completed in an Australian foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher-level qualification, from the Australian Qualifications Framework.


Student can provide evidence that they attended secondary or tertiary education in English, successfully, prior to enrolling in this course.

Students who do not have the required English language entry level can enrol in an English language course at a nominated English language college. Results older than two years are not acceptable.

 Results older than 2 years are not accepted.

*Acceptable equivalent tests are TOEFL IBT, TOEFL PBT, PTE Academic, Cambridge English Advanced (CAE)


For domestic students a minimum of ACSF level 2 required.

Entry requirements as listed in the Training Package.

Training Package indicates that there are no qualification entry requirements for this Nationally Recognised Training.

Evidence of flu and COVID-19 vaccination is required to undertake practical placement in an aged care setting. For more information, check with your state health department website.

Education Pathways

Participants who exit this course at any time prior to completion will receive a Statement of Attainment for the units of competency they have successfully achieved.

After completing students may undertake a range of related higher-level qualifications.

For instance, after achieving SIT40521 – Certificate IV in Kitchen Management, learners may undertake the following pathways:

  • SIT50422- Diploma of Hospitality Management

Career pathways

After the successful completion of this qualification, there are several career pathways, which includes but not limited to:

  • Chef de Partie
  • Chef
  • Food and Hospitality roles


Orientation event is held before the start of the term. The students will be provided information their course, the requirements of attendance and assessment submissions, and the support services available to students.

Course Flyer

Certificate III in Commercial Cookery

UIA is not currently enrolling domestic students.

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