Certificate IV in Kitchen Management
This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial chef who uses a wide range of cookery skills. 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.
• Applicants must be minimum of 18 years of age at the time of commencement.
• Successful completion of Australian Equivalent Year 12 qualification or higher.
• Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent.
• Successful completion of Senior Secondary certificate of education in Australia
conducted in the medium of English;
• Completion of a full time Certificate III level course or above in Australia;
• English as the first language;
• Satisfactory completion of the EAL course or ELICOS course at the appropriate level; OR
For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the Admissions and Enrolment policy available in the student’s handbook
Individuals may enter Certificate IV in Kitchen Management with limited or no
vocational experience and without a lower-level qualification.
This course will be delivered over 60 weeks of full-time study for a minimum of 20 hours per week (45 Academic weeks and 15 weeks of Holidays). Additionally, students are expected at least 10 hours of individual study per week not limited to research, learning activities, and assessment activities.
Work Based Training requirements
Commercial Cookery and Hospitality programs have work placement component, a requirement that students must gain work experience in the hospitality industry. Each student is required to work in an operational commercial kitchen of an industry workplace for a minimum of 48 sessions (192 hours of work placement) for the unit SITHCCC043 Work effectively as a cook.
Teaching is conducted in the classroom as well as in the commercial kitchen, simulate a real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work, and supervised practical sessions. Assessment comprises of written test assignments, assignment projects, case studies, skills demonstration and practicals will be assessed in operational commercial training kitchen.
Course Delivery Location:
37-61 Vines Rd, Hamlyn Heights VIC 3215
46 Central Bvd, Armstrong Creek VIC 3217
Training Kitchens - 163 Batten Rd, Armstrong Creek VIC 3217
37-61 Vines Rd, Hamlyn Heights VIC 3215
• Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).
• Students must have their own electronic device to be able to access the online classes. If any student need to access ACCM computers for this purpose it will be available through a booking request
• All VET courses students will be required to undertake LLN test to identify Language, Literacy and Numeracy capabilities at the time of Orientation (before commencing the courses). The outcome will help the trainers and Student Support Staff to identify the learning needs and make provisions for additional academic support where required.
• Face to face training (Classroom and kitchen)
• Work based training.
• Distance learning (online).
Tuition Fee $17,800
Material Fee $2,400
Note: Application fee may be applicable, fees and Charges are subject to change without prior notice.
Leading to higher qualification
After achieving SIT40521 – Certificate IV in Kitchen Management, individuals could progress to Diploma of Hospitality Management qualification.
Employment pathways after completing the Qualification
This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include:
o Chef de partie
Units of Competency student must complete 33 Units including 27 core units and 6 elective units listed below:
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
SITHCCC038* Produce and serve food for buffets
SITHCCC040* Prepare and serve cheese
SITHCCC044* Prepare specialised food items
BSBTWK501 Lead diversity and inclusion
SITHKOP009* Clean kitchen premises and equipment
SITXINV007 Purchase goods
(Units marked with an *asterisk have one or more prerequisites. Refer to individual units for detail)
(*ACCM does not guarantee that a student will complete a training product
successfully or will obtain a particular employment outcome or any migration
outcomes on their Scope of Registration where this is outside the control of the