Southern Academy of Business and Technology(SABT)

Certificate IV in Kitchen Management

Australian Training School trading as Southern Academy of Business and Technology
RTO Code: 31595
CRICOS Provider Code: 03602E


78 Weeks.




Sydney, Adelaide and Arncliffe

About This Course
Course Overview

This 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


Thirty-three (33) units including twenty-seven (27) core units and six (6) elective units are required for the award of the SIT40521 - Certificate IV in Kitchen Management. Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and qualification level.  

The latest release of the qualification and packaging rules can be found at the following link: 

Course Structure

SITXHRM009Lead and manage peopleCore
SITXCOM010Manage conflictCore
SITXFIN009Manage finances within a budgetCore
SITXMGT004Monitor work operationsCore
SITXHRM008Roster staffCore
SITHKOP010Plan and cost recipesCore
SITHKOP015*Design and cost menusCore
SITXWHS007Implement and monitor work health and safety practicesCore
SITXFSA005Use hygienic practices for food safetyCore
SITXFSA006Participate in safe food handling practicesCore
SITHKOP013*Plan cooking operationsCore
SITXINV006*Receive, store and maintain stockCore
SITXFSA008*Develop and implement a food safety programCore
SITHCCC027*Prepare dishes using basic methods of cookeryCore
SITHCCC023*Use food preparation equipmentCore
SITHCCC028*Prepare appetisers and saladsCore
SITHCCC029*Prepare stocks, sauces and soupsCore
SITHCCC030*Prepare vegetable, fruit, eggs and farinaceous dishesCore
SITHCCC035*Prepare poultry dishesCore
SITHCCC036*Prepare meat dishesCore
SITHCCC037*Prepare seafood dishesCore
SITHCCC031*Prepare vegetarian and vegan dishesCore
SITHCCC042*Prepare food to meet special dietary requirementsCore
SITHKOP012*Develop recipes for special dietary requirementsCore
SITHCCC041*Produce cakes, pastries and breadsCore
SITHPAT016*Produce dessertsCore
SITHCCC043*Work effectively as a cookCore
SITHKOP014Plan catering for events or functionsElective
SITHCCC026*Package prepared foodstuffsElective
SITHCCC040*Prepare and serve cheeseElective
SITXCCS014Provide service to customersElective
BSBTWK501Lead diversity and inclusionElective
SITXHRM010Recruit, select and induct staffElective


Australian Training School trading as Southern Academy of Business and Technology
RTO Code: 31595
CRICOS Provider Code: 03602E

Entry Requirements

Southern Academy of Business and Technology has the following entry requirements: 

International students must: 

  • Be at least 18 years of age. 
  • 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 through documented evidence of any of the following: 
  • Educated for 5 years in an English speaking country; or 
  • Completed at least 6 months of a Certificate IV level course in an Australian RTO; or 
  • Successful completion of an English Placement Test 

*Note that other English language tests such as PTE and TOEFL can be accepted.  Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5. 

Course Duration

This qualification will be delivered over 78 weeks, including 60 weeks of training and assessment spread over 6 terms of 10 weeks each, plus work placement completed during term 6 and 18 weeks of holidays. 

Delivery Mode and Location

This program is delivered in the classroomPractical face to face training is provided in a commercial kitchen. A work placement is also required.

Delivery site includes:

Sydney Campus: Level 1,2 & 4, 95 Bathurst Street, Sydney, NSW 2000 

Adelaide Campus: Suite 1 Ground Floor 97 Pirie St, Adelaide, SA 5000 

Arncliffe Campus: Shop 6 106 Princes Highway Arncliffe NSW 

Learner Characteristics and Target Group

Target groups for the SIT40521 - Certificate IV in Kitchen Managementare international students who are: 

  • Seeking to pursue or further a career in commercial cookery 
  • Seeking to enter a new industry sector 
  • Seeking a pathway to higher level qualifications. 

Characteristics of the target group are as follows: 

International students from various countries who are seeking to develop their skills and knowledge in commercial cookery to further their career prospects or study pathways.  

Typically, these students will not have any work experience and are between 18 – 35 years. 

Students may be onshore students currently based in Australia or offshore students applying from overseas.  Most students speak English as a second language and must satisfy English language proficiency in order to successfully enrol into the course.  

Credit and/or RPL can be provided for those with existing skills and knowledge allowing such students to complete the course in a shorter timeframe. 

Career Outcomes

Students who complete this course may be able to seek employment as:

  • Chef
  • Chef de partie
  • Commercial Cook/Chef

Education Pathways

Potential employment options are in the kitchen management sector in the roles such as chef or chef de partie.  

Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT50422 - Diploma of Hospitality Management. 

Course Progress

Note that for international student’s satisfactory course progress is required in order to meet visa requirements. More information can be found in the International Student Handbook that also includes information on the specific support that is available to international students. Students who are identified as being at risk of not meeting course progress requirements will be provided with additional support as recorded in an intervention strategy.

Enrolment and Orientation

Upon acceptance of a student’s application for enrolment, a letter of offer, as well as a written agreement and tax invoice for remaining fees, will be forwarded to students. Students must read through all provided information as it will provide all necessary information about the course of study. A Confirmation of Enrolment (CoE) letter will be issued once the signed acceptance of the offer and written agreement are received.
The first day of each course will include orientation and induction. Orientation will include information about the campus, living in Australia, accessing our support services and methods for achieving success throughout the course, including course progress requirements. This course outline should be read in conjunction with Southern Academy of Business and Technology Student Handbook.

Additional Support

Southern Academy of Business and Technology provides learning and welfare support to ensure a supported and successful learning environment for all students. Support arrangements are detailed in the Student Support Policy and Procedures and details of all student support services are included in the Student Handbook and provided to students at orientation. Students’ course progress is monitored throughout the course as per our Course Progress and Attendance Policy and Procedures.

Training Arrangements

The following facilities, equipment and resources will be used to deliver and assess this qualification:  

  • Training rooms, including desks, chairs, whiteboard and overhead projector 
  • Computers with Microsoft Office and access to the Internet. 
  • Learning and assessment materials as outlined in this TAS. 

Assessment Arrangements

Assessment will occur through a variety of methods, including projects incorporating role-plays, case studies and short answer questions.  

Assessment conditions will ensure a simulated workplace environment.   

Assessment tasks:  

  • Reflect real life work tasks. 
  • Are required to be performed within industry standard timeframes as specified by assessors in relation to each task.  
  • Are assessed using assessment criteria that relate to the quality of work expected by the industry. 
  • Are performed to industry safety requirements as relevant. 
  • Utilise authentic workplace documentation. 
  • Require students to work with others as part of a team. 
  • Require students to plan and prioritise competing work tasks.  
  • Involve the use of standard, workplace equipment such as computers and software. 
  • Ensure that students are required to consider workplace constraints such as time and budgets.

Course Credit

Students may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course.  

This process is outlined in Southern Academy of Business and Technology Student Enrolment and Completion Policy and Procedures and Training and Assessment Policy &Procedures. 

Selection and Enrolment Procedures

To enroll into this course an enrolment form must be completed. which can be emailed or posted to students or downloaded from our website. The enrolment form should be completed and then sent to us along with all of the required documentation. For more information about our selection and enrolment processes, contact us at the details provided.

Course Guides

Certificate IV in Kitchen Management



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