Certificate IV in Kitchen Management
No upcoming intakes for this course. Please enquire for more information.
About this course
Are you considering advancing your career by stepping into the role of a qualified chef? Do you want to learn the business skills to run a successful commercial kitchen and get that promotion? If you answered yes to any of these questions, Certificate IV in Kitchen Management may be the course for you.
Career Opportunities
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 .
Possible job titles include, but not limited too:
-Food Service Manager in Health Sector
-Executive Chef , Mining Industry
- Head chef/ Chef
- Chef de Partie
Opportunities for Further Study
SIT50416 Diploma of Hospitality
SIT60316 Advanced Diploma of Hospitality Management
Associate Degree in Hospitality and Hotel Management
Skills or Knowledge gained
On successful completion of this training, you will have gained the skills and knowledge in the following areas:
- All skills and knowledge completed with a certificate III Commercial cookery, plus;
- Managing areas of Human Resource Management
- Managing Finances within a Budget
- Managing areas of people and culture
- Managing business relationships
- Develop menus for dietary requirements and coordinate cooking operations.
- Manage WHS
- Manage workplace sustainability
Entry Requirements
Are there specified requirements for entry into the course/qualification?: No
Recommended entry Requirements:
Learners should ideally have completed, or be nearing completion of, the Certificate III in Commercial Cookery.
Limitations to course Entry:
none
Minimum Industry Requirement
Not applicable.
Licensing/Regulatory Requirements
Will this course/qualification or a constituent unit provide a pathway to an industry licence or regulated outcome: No
Qualifications and Recognition - 2026
Upon successful completion of this course students will be eligible to receive the Certificate IV in Kitchen Management.
Work Placement - 2026
Does this course require placement?: No
Placement to be arranged by: Student
Fees
| Fees and charges | Government subsidised concession | Government subsidised | Full-fee paying student |
|---|---|---|---|
| Maximum full course tuition fee* (GST exempt) | $2,753.80 | $13,769.00 | $25,009.00 |
| Materials fee* (GST exempt) | $660.00 | $660.00 | $660.00 |
| Total | $3,413.80 | $14,429.00 | $25,669.00 |
VET Student Loans
Not Applicable for this course
Sample course units
Assessment
The assessment for each course varies. It may include knowledge questions, practical skills tasks, projects, research work, on the job assessment, etc. Your assessor or educator will provide specific information on the requirements for your course.
You can expect that:
- assessment methods are clear
- assessment tasks are relevant and meet the requirements of your course
- assessor or educator demonstrate fairness and lack of bias when assessing your work
- educators will provide open and honest feedback about assessment tasks.
