Qualification Outline
22/07/2026 10:48 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate IV in Kitchen Management
Certificate IV in Kitchen Management
SIT40521
BHS7
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 10/06/2022 | Current | Approved |
Description
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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Schedule
Packaging Rules
Thirty-three (33) units must be completed:- twenty-seven (27) core units
- six (6) elective units, consisting of:
- three (3) units from Group A below
- three (3) units from the electives listed below or from any current endorsed Training Package or accredited course.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk on training.gov.au (TGA) have one or more prerequisites. Refer to individual units for details.
1. Core Units
All twenty-seven (27) units must be completed.
2. Group A Elective Units - Cookery and Catering
At least three (3) units must be selected.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEA46 | SITHCCC026 | Package prepared foodstuffs | 6 | Unit of competency |
| OEB52 | SITHKOP011 | Plan and implement service of buffets | 36 | Unit of competency |
| OEB63 | SITHKOP014 | Plan catering for events or functions | 36 | Unit of competency |
| OEB70 | SITHCCC040 | Prepare and serve cheese | 20 | Unit of competency |
| OEA47 | SITHCCC044 | Prepare specialised food items | 55 | Unit of competency |
| OEB29 | SITHCCC038 | Produce and serve food for buffets | 25 | Unit of competency |
| OEB00 | SITHCCC032 | Produce cook-chill and cook-freeze foods | 65 | Unit of competency |
| OEA09 | SITHCCC039 | Produce pates and terrines | 25 | Unit of competency |
| ODZ86 | SITHCCC033 | Re-thermalise chilled and frozen foods | 25 | Unit of competency |
| OEA89 | SITXFSA007 | Transport and store food | 15 | Unit of competency |
3. Group B Elective Units - Asian Cookery
Up to three (3) units may be selected.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEA73 | SITHASC021 | Prepare Asian appetisers and snacks | 60 | Unit of competency |
| OEA21 | SITHASC027 | Prepare Asian cooked dishes | 80 | Unit of competency |
| OEB17 | SITHASC028 | Prepare Asian desserts | 50 | Unit of competency |
| OEB04 | SITHASC025 | Prepare Asian rice and noodles | 40 | Unit of competency |
| OEB37 | SITHASC024 | Prepare Asian salads | 40 | Unit of competency |
| OEC78 | SITHASC023 | Prepare Asian sauces, dips and accompaniments | 20 | Unit of competency |
| OEB38 | SITHASC022 | Prepare Asian stocks and soups | 25 | Unit of competency |
| OEA86 | SITHASC033 | Prepare dim sum | 30 | Unit of competency |
4. Group C Elective Units - Patisserie
Up to three (3) units may be selected.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEB56 | SITHPAT020 | Design and produce sweet showpieces | 45 | Unit of competency |
| OEB53 | SITHPAT019 | Model sugar-based decorations | 60 | Unit of competency |
| OEB57 | SITHPAT017 | Prepare and model marzipan | 24 | Unit of competency |
| ODZ98 | SITHPAT018 | Produce chocolate confectionery | 60 | Unit of competency |
| ODZ84 | SITHPAT015 | Produce petits fours | 30 | Unit of competency |
| OEB59 | SITHPAT012 | Produce specialised cakes | 60 | Unit of competency |
| OEB58 | SITHPAT014 | Produce yeast-based bakery products | 42 | Unit of competency |
5. Group D Elective Units - Food and Beverage
Up to three (3) units may be selected.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEA56 | SITHFAB023 | Operate a bar | 30 | Unit of competency |
| OEB31 | SITHFAB025 | Prepare and serve espresso coffee | 40 | Unit of competency |
| OEA84 | SITHFAB021 | Provide responsible service of alcohol | 20 | Unit of competency |
| OEB26 | SITHFAB034 | Provide table service of food and beverage | 150 | Unit of competency |
| OEC77 | SITHFAB027 | Serve food and beverage | 140 | Unit of competency |
6. Group E - General Electives
Up to three (3) units may be selected.
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| AZW3 | SIT40516 | Certificate IV in Commercial Cookery | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships
Part-time is defined as a minimum of 20 hours per week.