SIT40521 Certificate IV in Kitchen Management
Step Up to Kitchen Leadership
Course Overview
If you are ready to move beyond cooking, this course develops the skills needed to oversee kitchen operations and lead a team with confidence. With training in leadership, menu design, budgeting, compliance, and food safety programs, the SIT40521 Certificate IV in Kitchen Management equips you to take charge of the day-to-day management of a professional kitchen.
- ADVANCED STANDING PATHWAY
- DIRECT ENTRY PATHWAY
Duration:
26 weeks (including 6 weeks of holidays)
- For students who have completed the SIT30821 Certificate III in Commercial Cookery.
- No Work-Based Training applies to this course.
Tuition Fee:
- International Students
$5,600 - Domestic Students
$5,200 - Easy payment plans available
Materials Fee:
$380*
Study Mode:
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
Location:
Perth
CRICOS Course Code:
109687C
Classes are rostered for 2½ days per week.
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 - Government funding available for eligible domestic students**
- Easy payment plans available
Materials Fee:
$1,660*
Study Mode:
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
Location:
Perth
CRICOS Course Code:
109687C
Classes are rostered for 2½ days per week.
Important fee & policy information
**Funding is available for Domestic Students in Perth ONLY under the Jobs and Skills WA Program:
(Direct Entry Pathway available ONLY)
Concession Course Fee: $622.08
Non-Concession Course Fee: $2,099.52
For more information on Funded Courses including Entry Requirements, click here.
The Student tuition fees are indicative only and are subject to change given individual circumstances at enrolment. Additional fees may apply such as resource fees and other fees. These must be charged in accordance with the Fees and Charges Policy. Eligibility criteria apply. Prices as per the VET Fees and Charges Policy 2026.
*The Materials Fee covers equipment and resources used in the delivery of your course at Stanley College.
Please familiarise yourself with the applicable Refund and Cancellation Policy.
Why Study This Course at Stanley College?
Train in fully equipped commercial kitchens and apply practical kitchen management skills in real-world cooking environments.
Develop leadership, menu planning, budgeting, and operational skills that are essential for successful kitchen operations and hospitality management.
Gain practical experience through work-based training and build valuable industry connections with Perth hospitality venues.
Job Outlook
This qualification suits students seeking a career in the following job roles:
- Chef
- Chef de partie
Course Entry Requirements
Academic
Completion of Australian Year 11 or equivalent; OR
English Proficiency
Intermediate Level of English
OR
IELTS Academic or General Training Test Score of 5.0
OR
Other 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
OR
Completion of Australian qualifications, evidence of certificate III level or above
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.
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.
Course Content: Advanced Standing
ADVANCED STANDING PATHWAY (26 WEEKS)
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:
*Where students have completed the pre-requisite entry requirement course (SIT30821 Certificate III in Commercial Cookery) with a different provider, this may impact which units of competency are required for completion as part of this pathway.
Unit Code | Unit Title |
|---|---|
| SITHKOP012 | Develop recipes for special dietary requirements |
| SITHKOP013 | Plan cooking operations |
| SITHKOP015 | Design and cost menus |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFSA008 | Develop and implement a food safety program |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
Course Content: Direct Entry
DIRECT ENTRY PATHWAY (78 WEEKS)
Students must successfully complete the following units:
Unit Code | Unit Title |
|---|---|
| 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 |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC040 | Prepare and serve cheese |
| SITXCOM007 | Show social and cultural sensitivity |
| BSBSUS211 | Participate in sustainable work practices |
| SITXWHS005 | Participate in safe work practices |
Work-Based Training
During Work Based Training, you will be able to practice your skills and knowledge in real workplace settings. This will assist you to be job-ready> at graduation. Stanley College has entered into Work Based Training agreements with a number of employers.
All Work Based Training is organised by Stanley College’s Employment Liaison Team in consultation with students.
> completing a course at Stanley College, does not guarantee a migration outcome. If you decide you want to undertake further study or work in Australia, on graduation, you will need to check whether your visa allows this or whether you need to apply for a new visa by referring to www.homeaffairs.gov.au for more information.
Training and Assessment
For further information on where this qualification is trained/assessed and the types of assessment methods used, please click here.
Government Funding
For Domestic Students
Domestic students may be entitled to Youth Allowance, Austudy/Abstudy or the Pensioner Education Supplement. For enquiries, please contact Centrelink on 132 490.
Other Expenses
For other fees and expenses including Administration Fee, Health Cover, Recognition of Prior Learning, Late and Reassessment Fees click here.
2026:
2027:
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