Certificate IV in Kitchen Management

The Certificate IV in Kitchen Management equips students with advanced culinary skills and knowledge, as well as comprehensive expertise in kitchen management. This IV in Kitchen Management qualification covers essential topics such as menu planning, food safety, kitchen operations, and leadership skills. This qualification is designed to meet industry standards for supervisory roles in various culinary places. Whether you’re advancing your career or stepping into a leading role in the kitchen, this course will provide the expertise and confidence needed for success in the hospitality industry.

During the Certificate IV in Kitchen Management program, students will delve into culinary subjects and case studies pertinent to diverse sectors within the Australian food industry. They will participate in hands-on practical activities to refine their culinary expertise and problem-solving skills, and knowledge. Additionally, students will undertake research, engage in consultations, and collaborate with varied teams, cultivating a thorough grasp of culinary principles and equipping them for a team-leading role in the kitchen.

There are a total of 33 units of competency to complete the course. This includes 27 core and 6 elective units of competency. Some of the units of this TAFE course are listed below:

Core Units

• 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
• SITHKOP012 Develop recipes for special dietary requirements
• SITHKOP013 Plan cooking operations
• SITHKOP015 Design and cost menus
• SITHPAT016 Produce desserts
• SITXCOM010 Manage conflict
• SITXFIN009 Manage finances within a budget
• SITXFSA005 Use hygienic practices for food safety
• SITXFSA006 Participate in safe food handling practices
• SITXFSA008 Develop and implement a food safety program
• SITXHRM008 Roster staff
• SITXHRM009 Lead and manage people
• SITXINV006 Receive, store and maintain stock
• SITXMGT004 Monitor work operations
• SITXWHS007 Implement and monitor work health and safety practices

Elective Units

• SITHCCC040 Prepare and serve cheese
• BSBSUS211 Participate in sustainable work practices
• SITXCOM007 Show social and cultural sensitivity
• SITXCCS015 Enhance customer service experiences
• SITHCCC039 Produce pates and terrines
• SITHCCC026 Package prepared foodstuffs

General Entry Requirements

All applicants seeking to enrol at the Victorian International Institute of Technical Education (VIITE) must meet the following minimum entry requirements:

Age Requirement :

• Applicants must be at least 18 years of age at the time of course commencement.

English Language Proficiency (International Students)

International students must demonstrate English language proficiency through one of the following:

• IELTS : Minimum overall band score of 6.0 (test results must be no more than 2 years old).
• Education in English : Evidence of at least 5 years of study in an English-speaking country.
• Previous Study in Australia : Completion of a Certificate III or higher qualification at an Australian Registered Training Organisation (RTO) within the last 2 years.
• Other English Language Tests : Equivalent scores in recognised tests such as PTE Academic, TOEFL iBT, or Cambridge English. Results must also be within 2 years from the test date.

To verify equivalency to an IELTS score of 6.0, use the comparison tools provided at: Compare IELTS Scores

Numeracy Skills Requirement

Applicants must also satisfy the course-specific numeracy requirements, which may be assessed through:

• A language, literacy, and numeracy (LLN) test conducted by VIITE, or
• Equivalent qualification or experience demonstrating sufficient numeracy competence.

Course-Specific Requirements

Some courses may have additional requirements, such as:

• Work placement prerequisites (e.g. police checks, vaccinations, working with children checks).
• Physical capacity to complete tasks specific to the industry (e.g. for cookery, healthcare, or construction courses).
• Portfolio submission, interview assessment, or prior program completion may be required for selected courses or specific qualifications.

• Total Number of Units = 33
• 27 Core Units
• 6 Elective Units

• Offshore Student Tuition Fee: $AU 18,500.00 (This fee excludes the material and enrolment fees)

For all enquiries regarding student fees, please contact us at enquiries@viite.edu.au or telephone 1300 318 747

All fees are subject to the terms and conditions outlined in the Fees and Refund Policy.

Potential employment options are in the cookery and hospitality industry. The possible employment pathways may include as below:

• Chef
• Chef de partie
• Caterer
• Cafe or commercial kitchen operator
• Management role in the hospitality industry

Students who have successfully completed the SIT30821 Certificate III in Commercial Cookery will be eligible for recognition of prior learning or credit transfer of 22 units toward the SIT40521 Certificate IV in Kitchen Management program.

This CRICOS-registered course includes 192 hours of work experience, starting in Term 4. Students will gain practical experience and demonstrate their skills and knowledge in a real-world role in the kitchen setting.

Training is delivered by qualified trainers and assessors through structured sessions that include trainer-led instruction, practical activities, and independent learning. Assessment is conducted using a range of methods, including practical demonstrations, written assessments, projects, and workplace-based assessment where applicable. Learners receive ongoing support throughout the program, and progress is monitored to ensure achievement of competency in accordance with national training package requirements.

Completion of this nationally recognised qualification does not guarantee employment, promotion, or licencing/registration outcomes.  Where licensing or regulatory requirements apply, these are determined by the relevant State or Territory authority and may change.  Learners are responsible for confirming current requirements with the appropriate authority prior to enrolment or completion.

What Is Certificate IV in Kitchen Management?

This qualification reflects the role of chefs and cooks who take on a supervisory or team-leading role.

What Is a Certificate IV in Australia Equivalent To?

A trade-level qualification that prepares you for a supervisory or team leadership role in the kitchen.

How Long Is a Cert IV Course?

The Certificate IV in Kitchen Management runs for 78 weeks, including scheduled term breaks and 192 hours of work placement.

How Many Units Are in a Kitchen Management Course Content?

There are 33 units of competency in total.

How Can I Pay for This Course?

Fees can be paid per term by bank transfer or credit card. Contact our admissions team at enquiries@viite.edu.au or 1300 318 747 to discuss a payment plan.

Can I Get a Job With a Cert IV Qualification?

Yes. Graduates are qualified for supervisory roles such as Chef, Chef de Partie, Kitchen Supervisor, Caterer, and Kitchen Manager across the Australian hospitality industry.