Certificate IV in Kitchen Management
Course Overview
This course equips aspiring chefs with the advanced culinary and management skills required to lead a kitchen team and run a successful food service operation. Graduates will be prepared for supervisory roles in a variety of establishments, from restaurants and hotels to cafes, and will receive the nationally recognised SIT40521 Certificate IV in Kitchen Management.
Key Program Highlights
- Earn a Nationally Recognised SIT40521 Certificate IV in Kitchen Management
- Develop essential leadership and team management skills for a supervisory role
- Learn to manage kitchen operations, including budgeting and menu planning
- Gain expertise in solving non-routine problems and operating independently
- Open pathways to roles such as Chef de Partie or running a small hospitality business
Tuition fee
Apply by
Start date
May 2026
Jul 2026
Aug 2026
Sep 2026
Oct 2026
Duration
Campus
Mode of study
Fees and deadlines depend on the selected options. Fees and currency conversion are approximate.
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Course Overview
This course equips aspiring chefs with the advanced culinary and management skills required to lead a kitchen team and run a successful food service operation. Graduates will be prepared for supervisory roles in a variety of establishments, from restaurants and hotels to cafes, and will receive the nationally recognised SIT40521 Certificate IV in Kitchen Management.
Key Program Highlights
- Earn a Nationally Recognised SIT40521 Certificate IV in Kitchen Management
- Develop essential leadership and team management skills for a supervisory role
- Learn to manage kitchen operations, including budgeting and menu planning
- Gain expertise in solving non-routine problems and operating independently
- Open pathways to roles such as Chef de Partie or running a small hospitality business
Requirements
The requirements may vary based on your selected study options.
Modules
- Use food preparation equipment
- Prepare dishes using basic methods of cookery
- Prepare appetisers and salads
- Prepare stocks, sauces and soups
- Prepare vegetable, fruit, eggs and farinaceous dishes
- Prepare vegetarian and vegan dishes
- Prepare poultry dishes
- Prepare meat dishes
- Prepare seafood dishes
- Produce cakes, pastries and breads
- Prepare food to meet special dietary requirements
- Work effectively as a cook
- Plan and cost recipes
- Develop recipes for special dietary requirements
- Plan cooking operations
- Design and cost menus
- Produce desserts
- Manage conflict
- Manage finances within a budget
- Use hygienic practices for food safety
- Participate in safe food handling practices
- Develop and implement a food safety program
- Roster staff
- Lead and manage people
- Receive, store and maintain stock
- Monitor work operations
- Implement and monitor work health and safety practices
- Produce and serve food for buffets
- Prepare and serve cheese
- Prepare specialised food items
- Participate in sustainable work practices
- Clean kitchen premises and equipment
- Purchase goods
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Related courses
Tuition fee
Apply by
Start date
May 2026
Jul 2026
Aug 2026
Sep 2026
Oct 2026
Duration
Campus
Mode of study
Fees and deadlines depend on the selected options. Fees and currency conversion are approximate.
