Bayside International College

Certificate IV in Kitchen Management

Course Overview

This qualification reflects the role of commercial 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 as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Information on this qualification can be obtained from the Department of Education and Training website:

Course Structure

This course requires completing 33 Units of Competency (27 Core PLUS 6 Electives)

SITHCCC027 (Core) Prepare Dishes Using Basic Methods of Cookery
SITHCCC028 (Core) Prepare Appetisers and Salads
SITHCCC029 (Core) Prepare Stocks, Sauces and Soups
SITHCCC030 (Core) Prepare Vegetable, Fruit, Egg and Farinaceous Dishes
SITHCCC035 (Core) Prepare Poultry Dishes
SITHCCC037 (Core) Prepare Seafood Dishes
SITHCCC036 (Core) Prepare Meat Dishes
SITHCCC042 (Core) Prepare Food to Meet Special Dietary Requirements
SITHCCC041 (Core) Produce Cakes, Pastries and Breads
SITHCCC043 (Core) Work Effectively as a Cook
SITHKOP010 (Core) Plan and Cost Recipes
SITHKOP012 (Core) Develop Recipes for Special Dietary Requirements
SITHPAT016 (Core) Produce Desserts
SITXFSA005 (Core) Use Hygienic Practices for Food Safety
SITXFSA006 (Core) Participate in Safe Food Handling Practices
SITXFSA008 (Core) Develop and implement a food safety program
SITHCCC031 (Core) Prepare vegetarian and vegan dishes
SITHCCC023 (Core) Use Food Preparation Equipment
SITXINV006 (Core) Receive, store and maintain stock
SITHKOP015 (Core) Design and cost menus
SITHKOP013 (Core) Plan Cooking Operations
SITXCOM010 (Core) Manage Conflict
SITXFIN009 (Core) Manage Finances Within a Budget
SITXHRM009 (Core) Lead and Manage People
SITXMGT004 (Core) Monitor Work Operations
SITXWHS007 (Core) Implement and Monitor Work Health and Safety Practices
SITXWHS005 (Elective) Participate in safe work practices
SITXHRM008 (Core) Roster Staff
SITHKOP009 (Elective) Clean kitchen premises and equipment
SITHCCC040 (Elective) Prepare and serve cheese
SITXHRM007 (Elective) Coach Others in Job Skills
SITHCCC039 (Elective) Produce pates and terrines
SITHCCC044 (Elective) Prepare specialised food items

Note: Elective units may vary based on industry suggestions. Please check with the college before you enrol.


Bayside International College’s clients are predominantly international students. This course is suitable for:

  • Predominantly international students; multi-cultural groups
  • Mature-age students: Various age groups;
  • Those who have limited work experience in the field (relevant to international students working in student jobs)
  • Limited access to workplace experience in Australia (e.g. casual or temporary workers – student jobs)
  • Career and further education aspirations
  • This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops.
  • Develop the skills and competencies required to work in a managerial role within the hospitality sector
  • Develop the required skills to effectively operate a hospitality management area and gain knowledge in a range of management functions within the hospitality sector
  • Develop knowledge of management and the hospitality industry
  • Train under highly qualified trainers and assessors who have real-life professional experience
  • Participate in simulated team and individual activities that reflect real-life contexts and practices
  • Acquire a nationally-recognised qualification
  • Potential higher education pathway opportunities

On successful completion of this course, students will be awarded an AQF (Australian Qualifications Framework) certification
SIT40521 – Certificate IV in Kitchen Management.

On Orientation Day, students are required to confirm their timetable. If there are any changes, please contact reception by the
last week of the current term or the first week of the new term..

20 hours face to face (full-time)

Any visa which allows you to study in Australia – including student visa, working holiday visa and tourist visa.


$100 per term
Uniforms/Tool Kit: $995

Entry Requirements

  • Must be 18 years of age for off-shore and 20 years or above for on-shore on commencement
  • Successful completion of Year 12 or equivalent and /or above Pre-Training analysis might be required
  • IELTS 5.5 or higher with a minimum score of 5.0 in each band OR
  • Equivalent TOEFL (46), PTE (46), Upper Intermediate or EAP

Career Opportunities

  • Cook
  • Sous Chef
  • Breakfast Chef
  • Commis Chef
  • Demi Chef in small to medium restaurant or Bistros and café
  • Catering companies, Culinary Artist
  • Chef de Partie – large hotel.


78 weeks with 60 weeks delivery (6 terms)

Campus Locations

Mascot, Darwin