Level 1, Unit 2, 48 Gordon Ave Geelong West 3218

Certificate IV in Kitchen Management

Course Details

Name of RTO Vardhan Institute of Management and Technology (VIMT)
RTO Number 41539
CRICOS Number 03676J
Training Package Code SIT
Training Package Title Tourism, Travel and Hospitality Training Package
Qualification Code SIT40521
Qualification Title Certificate IV in Kitchen Management
Total Course Duration 82 Weeks
Status Current

1.1. Qualification Description

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate
independently, have responsibility for others and make a range of operational business decisions.


This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Total Study weeks: 75
Total Holiday weeks: 7
Total CRICOS duration: 82 weeks


Classroom: Level 1, Unit 2 48 Gordon Ave Geelong West VIC 3218
Training Kitchen: 37-61 Vines rd, Hamlyn Heights VIC 3215

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.

Possible job titles include:
Banquet or function manager, café manager, chef de cuisine, kitchen manager, restaurant manager, sous chef

Entry requirements for students

• Minimum IELTS band 6.0 or equivalent
• 18 years and above
• High School equivalent to Australian Year XII

Please refer to Entry Requirement policy for further details

LLN Requirement
Student must demonstrate their competence in language, literacy and numeracy levels prior to commencing the course. This is done by undertaking the LLN test. LLN Test is not an entry requirement but a tool to evaluate a student’s capability in Language, Literacy, and Numeracy. Refer Language, Literacy and Numeracy Policy.

Unit Code


SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITHCCC023* Use food preparation equipment
SITXFSA008 # Develop and implement a food safety program
SITHKOP010 Plan and cost Recipes
SITHKOP015^ Design and cost menus
SITXINV006* Receive, store and Maintain stock
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks, sauces and soups
SITHCCC030* Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC031* Prepare vegetarian and vegan dishes
SITHCCC036* Prepare meat dishes
SITHCCC035* Prepare poultry dishes
SITHCCC037* Prepare seafood dishes
SITHCCC038* Produce and Serve Food For Buffets
SITHCCC039* Produce pates and terrines
SITHCCC040* Prepare and Serve Cheese
SITHCCC041* Produce cakes, pastries and breads
SITHKOP012** Develop recipes for special dietary requirements
SITHCCC042* Prepare food to meet special dietary requirements
SITHPAT016* Produce desserts
SITHCCC043* Work effectively as a cook
SITHKOP013* Plan cooking operations
SITXHRM010 Recruit, select and induct staff
SITXCCS014 Provide Service to Customers
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
SITXCCS015 Enhance customer service experiences

* ** Unit require pre-requisite

Assessment requirement
This is a competency based program and assessment is undertaken. Assessment for this qualification may include underpinning knowledge questions,
assignments, practical tests, case studies and role plays.


This qualification provides a pathway to work in any hospitality industry sector as a chef or chef de partie.

For more information please send an email to VIMT.VIC@GMAIL.COM

To enrol in this qualification, please APPLY NOW