Use food preparation equipment
Certificate IV in Kitchen Management
BACK TO COURSESCertificate IV in Kitchen Management
ABOUT THE COURSE
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.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Recognised by Australian Qualifications Framework and Nationally Recognised Training
Details
Course Code
SIT40521
CRICOS Course Code
114254H
Work Placement
240 hours
Location
Melbourne Campus
Delivery Mode
Face to Face and Kitchen Based
Study Load
20 per week + 5 hours self study
Fees
Please see the Fees and Charges page or contact the campus directly!
Intake
Contact AIA for upcoming intake dates and availability
Your commencement date and study schedule are confirmed in writing before enrolment or payment.
Duration
Up to 78 Weeks*
(This qualification will be delivered as full-time study over the course of 78 weeks including 12 weeks of breaks/holidays. Duration may vary based on mode of delivery and/or RPL and CT)
Course Entry Requirements
This course is available to international students. There are no specific entry requirements listed in the qualification details or training package; however, applicants must meet Auscanus Institute of Australia’s entry requirements below:
Applicants must:
• Be 18 years of age or older at the time of course commencement.
• Have successfully completed Year 12 or equivalent secondary schooling.
• Demonstrate English language proficiency through one of the following approved tests: IELTS Academic 6.0, TOEFL iBT 60, PTE Academic 50, or equivalent English language proficiency.
English language competence may also be demonstrated through documented evidence of any of the following:
• Completion of a recognised ELICOS program with an English proficiency level considered equivalent to the course entry requirements.
• Completion of at least two (2) years of study in Australia at AQF Level 4 or higher.
• Minimum five (5) years of study in English in Australia, the United Kingdom, the United States of America, Canada, New Zealand, South Africa or the Republic of Ireland.
• Completion of Year 12 or equivalent secondary schooling in English.
•
Note: English language requirements and exemptions may vary depending on visa requirements and individual circumstances. Please contact AIA for further details or visit the Department of Home Affairs website.
Additional Entry Requirements:
•
• Applicants may be required to participate in a pre-enrolment review/interview to determine whether the course is suitable for their individual needs, career goals and capabilities.
• Students must have access to a working PC or laptop with suitable specifications to meet study requirements. Students may seek assistance from their trainer and/or assessor where required.
• Students must possess basic digital literacy skills, including the ability to communicate and access information using digital technologies, email, search engines, learning platforms and basic Microsoft Office applications, as well as access to a reliable internet connection.
• Where an applicant’s educational qualifications do not fully meet AIA’s admission requirements, other factors may be considered at the discretion of AIA. Please refer to AIA’s Admissions Policy available on the Forms & Policies page for further information.
Pre-enrolment review and LLND
Applicants complete an online Language, Literacy, Numeracy and Digital (LLND) skills assessment during application. AIA reviews the results against the course requirements and advises on course suitability and any support or preparation needed before enrolment.
Where verifiable English test results are unavailable, AIA may administer an approved internal English proficiency test in line with its enrolment policy. This is separate from the LLND review. AIA may recommend English language preparation where required. Student visa English evidence requirements apply separately.
Read AIA's Student Enrolment Policy or contact Admissions to discuss your application.
Career pathways
Where will the Certificate IV in Kitchen Management take me?
If you complete this course successfully, you might work as a qualified chef in a supervisory capacity at variety of establishments worldwide.
Chef
Kitchen Manager
Kitchen Supervisor
Study pathways
The further study pathways available to students who undertake this qualification include:
Successful completion of this course will enable you to enter the workforce as a chef or chef de partie.
SIT50422 Diploma of Hospitality Management
Any other Diploma or Advanced Diploma level qualification within the SIT Tourism, Travel and Hospitality Training Package.
Course Structure
To achieve this qualification, students must complete 33 units: 27 core units and 6 elective units.
Students who complete individual units may receive a Statement of Attainment, provided their USI is verified. Students who complete all required units will be awarded the full qualification.
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
Enhance customer service experiences
Identify hazards, assess and control safety risks
Provide service to customers
Prepare and serve cheese
Produce and serve food for buffets
Plan and implement service of buffets
Assessment methodology
How you’ll be assessed
Show what you know and what you can do. Assessment checks your skills and knowledge against the requirements of each unit.
Knowledge
Written or oral questions may be used to check your understanding of key concepts and workplace requirements.
Applied tasks
Projects, case studies, reports or presentations may ask you to apply your learning to realistic situations.
Practical skills
Demonstrations, observations or role plays may be used in the classroom, a simulated environment or a workplace, as required by the unit.
Know what to expect.
Your trainer and assessor will explain the tasks and evidence required for each unit. Where practical training, service periods or work placement apply, refer to the course requirements on this page. Contact AIA to discuss assessment support or reasonable adjustments.
Course reference resources
Current resource requirements are confirmed by your trainer. Reference texts listed for this course include:
- Math for the Professional Kitchen — Laura Dreesen, Michael Nothnagel and Susan Wysocki, The Culinary Institute of America
- The Professional Chef, 9th Edition — The Culinary Institute of America
- The Book of Yields, 8th Edition — Francis T. Lynch
Industry snapshot
Explore potential roles and an example occupation profile for Chefs.
Job requirements vary by employer and may include further experience, qualifications or licensing. Completing this course does not guarantee employment or a particular salary.
Potential jobs
- Chef
- Kitchen Manager
- Kitchen Supervisor
- Chef de Partie
Occupation profile
133,400Chefs employed
78%Full-time share
$1,423Median full-time weekly earnings
34Median age
Source: Jobs and Skills Australia: Chefs. Checked October 2026. Historical ANZSCO occupation data; earnings are median full-time weekly earnings (May 2025). Figures describe the broader workforce, not graduate outcomes. ANZSCO profiles are no longer updated. N/A means a figure is not published.
Your previous learning counts
Recognition of Prior Learning & Credit Transfer
You may be able to gain credit for skills you already have or study you have completed.
Recognition of Prior Learning
Have skills gained through work, life experience or previous learning? You can apply to have them assessed against the course requirements.
Credit Transfer
Already completed the same or equivalent units? You can apply for credit by providing formal evidence, such as a Statement of Attainment or an authenticated VET transcript.
Contact AIA before enrolment to discuss your options. All applications are subject to assessment or verification of evidence. Approved credit may reduce your study requirements; AIA will confirm any changes to your course duration and fees.
Support and important information
Explore your options and understand the arrangements before you enrol.
Learning and wellbeing support
Contact AIA to discuss learning support, wellbeing support or reasonable adjustments for your study and assessment. View support services and contact details.
Fees, refunds and your written offer
Review the applicable tuition and other charges, payment terms and refund or withdrawal conditions before enrolling. Your written offer and agreement set out the fees and obligations applicable to your enrolment before payment is required. View fees and policies.
Feedback, complaints and appeals
Information about raising a concern, making a complaint or appealing a decision is available in AIA's Feedback, Complaints and Appeals Policy.
Unique Student Identifier (USI)
A USI is generally required for nationally recognised training, unless an exemption applies. Creating a USI through the Australian Government service is free. Read AIA's USI guidance.
FEES AND CHARGES
At AIA, we are committed to providing transparent information regarding our fees and charges to ensure that students have a clear understanding of their financial commitments. Our fees are structured to cover tuition, administration, and any additional services or materials required for your chosen course.
To access the comprehensive Fees and Charges document outlining the costs associated with our courses, please click the button below;
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