SITHCCC023 – Use Food Preparation Equipment
Operate professional kitchen tools and machinery safely and efficiently.
The SIT40521 – Certificate IV in Kitchen Management equips students with the professional skills to thrive as chefs or supervisors in commercial kitchens.
This qualification reflects the role of commercial cooks with team leadership and supervisory responsibilities, capable of operating independently, managing staff, and ensuring high-quality culinary outcomes.
Students will gain hands-on experience in advanced food preparation, kitchen operations, and cost management, preparing them to work in diverse environments such as restaurants, cafes, hotels, clubs, and catering services.
Career Opportunities include:
Graduates may progress to the SIT50422 – Diploma of Hospitality Management or other advanced hospitality qualifications.
This course is perfect for individuals passionate about culinary arts, leadership, and the fast-paced hospitality industry.
Aged 18–35, from diverse international backgrounds
Motivated to work in commercial kitchens or hospitality management
May have prior cookery experience or be a new entrant
Must demonstrate English proficiency (IELTS 5.5 or equivalent)
Students with prior training or experience may qualify for Recognition of Prior Learning (RPL) or Credit Transfer.
This program offers a blend of practical, hands-on training, theoretical learning, and workplace experience to build real-world culinary expertise.
Duration: 78 weeks
Placement: Included – required to demonstrate practical competence in a commercial kitchen
At Eureka Institute of Management, we welcome aspiring chefs ready to develop leadership and culinary excellence.
Pathway to Care Empowerment:
Graduates will possess the practical and managerial expertise to lead professional kitchens, manage operations, and deliver exceptional dining experiences.
This qualification also opens doors to Diploma-level studies in Hospitality Management and beyond.
To achieve the SIT40521 – Certificate IV in Kitchen Management, students must complete 33 units — 27 core and 6 electives — covering advanced cookery techniques, kitchen operations, and leadership skills.
Operate professional kitchen tools and machinery safely and efficiently.
Apply fundamental cooking techniques across a variety of cuisines.
Create appealing starters and salads with balanced presentation and flavour.
Develop classic culinary foundations with expertly prepared stocks and sauces.
Craft nutritious and diverse dishes highlighting core ingredients.
Design plant-based meals to meet modern dietary trends and preferences.
Prepare a range of poultry dishes with correct techniques and hygiene standards.
Handle, cook, and present various meat cuts to industry standards
More Units:
Track and manage inventory efficiently to minimise losses.
Foster an inclusive and respectful workplace culture.
Select, prepare, and present cheese varieties with professional techniques.
Package and store prepared food products for sale or service.
Plan, prepare, and manage buffet-style food presentation.
Incorporate sustainable practices to reduce waste and environmental impact.
Please refer to the 2024 Fees Schedule
Join a leading Australian institute that
Blends Innovation, Skill, & Opportunity
Level 6, 440 Elizabeth St, Melbourne, Victoria, Australia 3000
Email: admissions@eureka.edu.au
Tel: 03 9125 0960
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