Australian Institute of Hospitality and Management (AIHM)
SIT40521 Certificate IV in Kitchen Management
2026
Transparent cost for this program
- AUD 18,500
- AUD 1,000
- AUD 250
Information, fees, intakes and admission requirements may change. M2W will reconfirm with the institution before an application is submitted.
Source: aihm.edu.au/school/school-of-hospitality-management/ · checked 2026-08-25
About this course
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.
What you will study
Core units (27)
- 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, egg 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
- SITHPAT016 Produce desserts
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXINV006 Receive, store and maintain stock
- SITHCCC026 Package prepared foodstuffs
- SITHCCC040 Prepare and serve cheese
- SITHCCC044 Prepare specialised food item
- SITXWHS005 Participate in safe work practices
- SITXCOM007 Show social and cultural sensitivity
- BSBSUS211 Participate in sustainable work practices AIHM PROGRESSING STUDENTS AIHM students progressing from
- SITHKOP012 Develop recipes for special dietary requirements
- SITHKOP013 Plan cooking operations
- SITHKOP015 Design and cost menus
- SITXCOM010 Manage conflict
Elective units (6)
- 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
How it is delivered: Delivery methods for this course include face‐to‐face: in a classroom and simulated kitchen-based commercial cookery environment and work-based training. Online: via the AIHM approved LMS - Powered by eVersity Or a combination of the above. No other modes are offered. Note: Students must attend a minimum of 20 contact hours per week.