Certificate IV in Kitchen Management

Course Duration
18 months
Delivery Mode
Blended Face-to-face week in a classroom-based training and and structured online study
Jan, Feb, Apr, May, Jul, Aug, Sep, Oct

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.

Fees and charges

Tuition Fee: 15,000
Enrolment Fee: 250
  Materials Fee: 800
Special 20% off for Onshore Students: 12,000




192 hours


Career Pathway

This qualification provides a pathway to work in organisations such as:
coffee shops
or to run a small business in these sectors.

Further Study

Students who successfully complete this qualification may progress onto: Diploma of Hospitality Management.

Learning Outcomes

Operational Management
Kitchen Management
Inventory Management and Procurement
Quality Assurance and Compliance
Customer Service Excellence

Delivery Mode

Blended Face-to-face week in a classroom-based training and and structured online study


There are no pre-requisite for this qualification.

Entry requirements

Be over the age of 18
Demonstrate good command of written and spoken English
Verified evidence of IELTS Level 5.5 overall (or equivalent). Other English language tests such as PTE (score 42) and TOEFL (score 46) can be accepted.
Have completed a Higher School Certificate (HSC)/Australian Year 12/ Certificate IV or above qualification/ equivalent work experience.

Additionally, all applicants are required to:

Complete Pre-Enrollment Interview – to assess suitability to undertake the course

Complete a Language Literacy & Numeracy (LLN) assessment – a diagnostic process to identify if prospective student requires LLN support.

(Note: Any AQF qualification at the Certificate IV level or above in a relevant discipline area delivered and assessed in English only will be deemed as meeting both the academic and English language entry requirement)

Key Skills Developed

Food preparation and advanced cooking techniques
Safe food handling practices
Staff management and leadership
Monitoring skills for work operations

Assessment Methods

Observation/Third Party
Group Activities
Individual Activities
Case studies/Scenarios
Research Assignments
Role Play
Class Discussion”

Units of CompetencyCore/Elective
SITHCCC023 Use food preparation equipmentCore
SITHCCC027 Prepare dishes using basic methods of cookeryCore
SITHCCC028 Prepare appetisers and saladsCore
SITHCCC029 Prepare stocks, sauces and soupsCore
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishesCore
SITHCCC031 Prepare vegetarian and vegan dishesCore
SITHCCC035 Prepare poultry dishesCore
SITHCCC036 Prepare meat dishesCore
SITHCCC037 Prepare seafood dishesCore
SITHCCC041 Produce cakes, pastries and breadsCore
SITHCCC042 Prepare food to meet special dietary requirementsCore
SITHCCC043 Work effectively as a cookCore
SITHKOP010 Plan and cost recipesCore
SITHKOP012 Develop recipes for special dietary requirementsCore
SITHKOP013 Plan cooking operationsCore
SITHKOP015 Design and cost menusCore
SITHPAT016 Produce dessertsCore
SITXCOM010 Manage conflictCore
SITXFIN009 Manage finances within a budgetCore
SITXFSA005 Use hygienic practices for food safetyCore
SITXFSA006 Participate in safe food handling practicesCore
SITXFSA008 Develop and implement a food safety programCore
SITXHRM008 Roster staffCore
SITXHRM009 Lead and manage peopleCore
SITXINV006 Receive, store and maintain stockCore
SITXMGT004 Monitor work operationsCore
SITXWHS007 Implement and monitor work health and safety practicesCore
SITHFAB021 Provide responsible service of alchol Elective
HILTAID011 Provide first aidElective
SITXWHS006 Identify hazards, assess and control safety risksElective
SITHCCC040 Prepare and serve cheeseElective
SITHCCC026 Package prepared foodstuffsElective
SITHCCC038 Produce and serve food for buffetsElective