Commercial Cookery Courses

SIT40521 Certificate IV in Kitchen Management (CRICOS 109558A)

For further information on fees, scholarships, and payment details please contact

Course Overview

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgment, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Course Mode, Delivery and Duration

This program will be delivered in the classroom. Practical face to face training will be provided in a commercial training kitchen.

This qualification is expected to be completed in 78 weeks. This will include 60 weeks of face to face training and assessment spread over 6 terms of 10 weeks each and 18 weeks (in total) of term breaks.

Students will also need to complete work placement as part of their course. This will include 192 hours (for the unit SITHCCC043 Work effectively as a cook) to be completed concurrently in term 3 and 4. In term 6, students will need to complete work placement of 48 hours for the unit SITHKOP013 Plan cooking operations as part of their course.

Entry Requirement

Students entering this course at Mint International College must meet the following entry requirements:

Age Requirements

Students must be a minimum age of 18 years or above at the time of course commencement.

Academic Requirements

To enter this qualification, applicants should have successfully completed the equivalent of Australian Year 12 or Certificate III or higher.

English Language Requirements

To enter this qualification, applicants must also meet English Language Requirements – IELTS (Academic) overall score of 6.0 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent. English language competence can also be demonstrated through documented evidence of any of the following:

  • Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, South America or Ireland.
  • Completed In Australia A Substantial Component (At Least 50%) Of A Qualification At AQF Level 4 Or Higher in English.
  • Successfully Completed In Australia Year 12 Of Secondary School In English.
  • Completed a recognised ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.

Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) test online to achieve a result of ACSF level 3 to meet Mint International College’s English Language entry requirement.

Pre-training Review

All international applicants will undertake pre-training review to determine suitability for the course and student needs. The aim of the review is to identify their training needs through questions on previous education or training, relevance of the course to applicant, and relevant experience. Applicant is also required to submit a video recording to give a brief introduction of themselves and provide answers to questions on the purpose of studying the course and the reason of choosing Mint International College. This pre-training review also aims to identify any support needs and possible RPL or credit transfer opportunities.

Language, Literacy and Numeracy (LLN) Assessment

All applicant will be required to complete an LLN assessment prior to the commencement of the course. – it is a diagnostic process to identify if prospective student requires LLN support during study.

Note : Applicants who have completed the LLN test during the enrolment process to meet Mint International College’s English language entry requirement, will not be required to do the LLN test again).

Hardware/Software Requirements

Mint International College provides learners Office 365 account (free of charge) with access to online Outlook, Word, PowerPoint, Excel, OneDrive etc to facilitate the training and communication. Mint International College will provide access to computers/laptops during classroom hours. However, for students to work on assessments, tasks and self-study, all learners are expected to have access to a laptop or computer with Windows/macOS operating system at their own cost.

Note : Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills.

Kitchen toolkit

Students will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives and small equipment. This will be arranged and provided by Mint International College.

Physical requirements

Applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course students are expected to handle complex foods – e.g. cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course.

Mint International College will identify any such barriers presented by applicants during pre-training review and provide required support and reasonable adjustment where possible.


Students who complete this course may wish to continue their education into a range of diploma qualifications, such as the SIT50422 Diploma of Hospitality Management.

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: chef and chef de partie.

Career pathways

Cook, Chef de partier, or Chef in restaurants, hotels, motels, cafe, clubs, pubs, and coffee shops.

Course Structure

Core Units

Code Title Pre-requisite
SITHCCC023* Use food preparation equipment SITXFSA005
SITHCCC027* Prepare dishes using basic methods of cookery SITXFSA005
SITHCCC028* Prepare appetisers and salads SITXFSA005
SITHCCC029* Prepare stocks, sauces and soups SITXFSA005
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes SITXFSA005
SITHCCC031* Prepare vegetarian and vegan dishes SITXFSA005
SITHCCC035* Prepare poultry dishes SITXFSA005
SITHCCC036* Prepare meat dishes SITXFSA005
SITHCCC037* Prepare seafood dishes SITXFSA005
SITHCCC041* Produce cakes, pastries and breads SITXFSA005
SITHPAT016* Produce desserts SITXFSA005
SITHCCC042* Prepare food to meet special dietary requirements SITXFSA005
SITHCCC043* Work effectively as a cook SITXFSA005
SITHKOP010 Plan and cost recipes NIL
SITXFSA005 Use hygienic practices for food safety NIL
SITXFSA006 Participate in safe food handling practices NIL
SITXINV006* Receive, store and maintain stock SITXFSA005
SITHKOP012* Develop recipes for special dietary requirements SITXFSA005
SITHKOP013* Plan cooking operations SITXFSA005
SITHKOP015* Design and cost menus SITHKOP010
SITXCOM010 Manage conflict NIL
SITXFIN009 Manage finances within a budget NIL
SITXFSA008* Develop and implement a food safety program SITXFSA005
SITXHRM008 Roster staff NIL
SITXHRM009 Lead and manage people NIL
SITXMGT004 Monitor work operations NIL
SITXWHS007 Implement and monitor work health and safety practices NIL

Elective Units

Code Title Pre-requisite
SITHCCC026* Package prepared foodstuffs SITXFSA005
SITHCCC039* Produce pates and terrines SITXFSA005
SITHCCC040* Prepare and serve cheese SITXFSA005
SITXHRM007 Coach others in job skills Nil
SITXWHS005 Participate in safe work practices Nil
SITHKOP009* Clean kitchen premises and equipment SITXFSA005

Minimum weekly class hours scheduled: 20 hours
Work Placement

Students are required to complete at least 48 service periods (shifts) and 240 hours of work placement in an operational commercial kitchen. This work placement can be organized by Mint International College.

Practical training kitchen

Melbourne Kitchen: 54, La Trobe Street, Melbourne, VIC, 3000, Australia.

Adelaide Kitchen: 15 Mitton Avenue, Henley Beach, SA 5022, Australia.

Further Information : refer to the link : – SIT40521 – Certificate IV in Commercial Cookery

Melbourne Campus

Level 1/ 540 Elizabeth Street, Melbourne, VIC, 3000, Australia.

Melbourne Kitchen

54, La Trobe Street, Melbourne, VIC, 3000, Australia.

Adelaide Campus

Level 1/ 12 Pirie Street, Adelaide , SA, 5000, Australia.

Adelaide Kitchen

15 Mitton Avenue, Henley Beach, SA 5022, Australia.

Scroll to Top
Call Now Button