Certificate IV in
Kitchen Management

Certificate IV in Kitchen Management equips aspiring culinary professionals with expertise in kitchen operations, menu planning, financial management, and team leadership. Ideal for managerial roles in restaurants, hotels, and catering services, the program emphasizes practical training.

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Student Type

Learning Mode


  • Melbourne
  • Sydney
  • Adelaide

Next intake:

  • February 13
  • May 8
  • July 24
  • October 9


  • 100 Weeks (Course Breaks Included)


  • $14,919
Am I a Domestic or International Student?
You are considered a 'domestic' student for application purposes if: You are an Australian citizen; You are a New Zealand citizen (or dual citizenship holders of either Australia or New Zealand); You are an Australian permanent resident; You are an Australian permanent humanitarian visa holder. *If you don't hold one of the above visas or citizenships, you will apply as an international student.
Quality Education Since 1998

Certificate IV in Kitchen Management

The Certificate IV in Kitchen Management is a comprehensive program focusing on kitchen operations, menu planning, financial management, and leadership. Graduates are prepared for managerial roles in restaurants, hotels, and catering services, ensuring efficient kitchen functioning and exceptional dining experiences.

Program Highlights

Discover the highlights of our comprehensive programs, designed to empower you with essential skills and knowledge.

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Industry-Relevant Skills

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Industry Recognition

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Open doors to opportunities around the world

Earn a degree that will elevate your international career prospects. Build a global network with students from over 100 countries around the world.


Course Overview

Certificate IV in Kitchen Management is a comprehensive program designed to provide aspiring culinary professionals with the necessary skills and knowledge to excel in managing and leading a commercial kitchen. The course covers a wide range of topics, including kitchen operations, menu planning, financial management, and team leadership.

Practical training is a key component of this program, allowing students to apply their learning in real-world kitchen settings. Through hands-on experience, students develop essential skills in coordinating kitchen staff, implementing efficient workflows, and delivering exceptional culinary experiences.

Upon completion of Certificate IV in Kitchen Management, graduates are equipped with the expertise and confidence to take on managerial roles in various food establishments. They are prepared to lead culinary operations in restaurants, hotels, catering services, and other hospitality settings, contributing to the success and reputation of their culinary ventures.

Course Name : SIT40521 - Certificate IV in Kitchen Management
CRICOS Code : 109645B
Duration : 100 weeks
(Student who has completed SIT30821 - Certificate III in Commercial Cookery course will be able to complete the course within 40 weeks)
Intake : Refer to Intake Dates
Work placement : Students must complete minimum of 48 sessions (144 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their WBT.
Target Group : International students over the age of 18 who wish to enter the hospitality industry as a chef.

Resources and Materials

Students are required to purchase a Chef’s Uniform, Toolkit, and Safety boots. Prescribed textbooks, workbooks, and printed materials are also required.

Delivery Mode
  • For Domestic students: face-face classroom-based and/or workplace training
  • For international students: face-face classroom based.
Course Requirement
  • Completion of senior high school to the Australian Year 11 or equivalent
  • Mature age students can also enter based on an interview with VIT staff

Minimum Age Requirement

18 years or older at commencement of course.

Minimum English Language Requirement

  • Cert III in EAL / Academic IELTS band score of 5.5 or equivalent
  • Satisfactorily completed ELICOS at to at least Upper Intermediate level
  • Completed equivalent of Australian Year 11 qualification from any of the English speaking countries such as Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland
  • Completion of any Australian AQF Certificate III or higher qualification
  • Satisfactorily completion of at least one semester of study in Australia in a tertiary course (satisfactorily for this purpose would mean that the applicant has completed 50% or more of the semester load)
  • Completed a Placement Test devised and administered by VIT or a nominated accredited agency

Our campus locations


157-161 Gloucester Street, The Rocks, Sydney 2000


Level 14, 123 Queen Street

Level 6-10, 235 Queen Street

Level 6, 118 Queen Street


Level 1, 191 Ryrie St, Victoria 3220


Level 2, 112 Rundle Mall, South Australia 5000

14 Adam Street, Hindmarsh, South Australia 5007

Course Structure

Certificate IV in Kitchen Management is a comprehensive program that covers kitchen operations management, menu planning, financial management, team leadership, and food safety. Students receive practical training in fully equipped kitchen facilities, developing essential management and leadership skills under the guidance of industry professionals.

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

Prepare and serve cheese

Plan catering for events or functions

Provide service to customers

Transport and store food

Recruit, select and induct staff

Identify hazards, assess and control safety risks

Training Pathways

Individuals may enter SIT40521 Certificate IV in Kitchen Management with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification.

This qualification reflects the role of commercial 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.

Employment Pathway

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.
Possible job titles include:

  • chef
  • chef de partie

No occupational licensing, certification or specific legislative requirements apply to this qualification

Assessment Methods

The Institute will use the following assessment methods during this course which include and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments.

Recognition of Prior Learning and Credit Transfer

For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email [email protected]

Recommended Pathways

Pathways into the qualification

Individuals may enter Certificate IV in Kitchen Management with limited or no vocational experience and without a lower-level qualification.

Pathways from the qualification

After achieving Certificate IV in Kitchen Management, individuals could progress to Diploma of Hospitality Management, or other Diploma qualifications within the Hospitality training package.

Employment pathways from the Qualification

This qualification provides a pathway to work as a chef in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops or to run a small business in these sectors

  • Possible job title includes – chef

Course Credit

Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL). Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.


Your Certificate IV in Kitchen Management career outlook

The Certificate IV in Kitchen Management offers a comprehensive and specialized education for individuals aspiring to excel in the culinary and hospitality industry. Graduates of this program are equipped with the essential skills and knowledge to thrive in various kitchen management roles.

Career opportunities for graduates with a Certificate IV in Kitchen Management are abundant and diverse. Many find themselves in leadership positions as kitchen managers or head chefs, overseeing daily kitchen operations and ensuring the delivery of high-quality dishes to satisfied customers. Others may venture into food and beverage management roles, handling inventory, cost control, and customer service to optimize restaurant efficiency.

As the culinary industry continues to evolve, the demand for skilled kitchen managers remains steady. Those with a Certificate IV in Kitchen Management can also explore opportunities in event planning and culinary consulting, where their expertise is sought after for creating memorable culinary experiences and advising food establishments on best practices.

Kitchen Manager

Graduates with a Certificate IV in Kitchen Management can pursue a career as a Kitchen Manager in various hospitality establishments, such as restaurants, hotels, resorts, and cruise ships. As a Kitchen Manager, they would be responsible for overseeing all aspects of the kitchen's operations, including menu planning, food preparation, inventory management, budgeting, and ensuring compliance with food safety and hygiene standards.

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Food and Beverage Supervisor

With their specialized knowledge in kitchen management, graduates can also find opportunities as Food and Beverage Supervisors. In this role, they would manage the food and beverage operations within a hospitality establishment. This includes overseeing the kitchen staff, coordinating with servers and bartenders, managing inventory and costs, and ensuring that food and beverage service meets customer expectations.

Catering Manager

The Certificate IV in Kitchen Management can also lead to a career as a Catering Manager. Catering Managers are responsible for organizing and overseeing catering services for events, functions, and conferences. They would work closely with clients to understand their requirements, create customized menus, plan logistics, manage budgets, and coordinate the kitchen and serving staff to ensure a successful event.

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Enquire Now and Unlock Limitless Possibilities!

At VIT, we believe in empowering you to dream big and reach new heights. Take the first step towards an exceptional future by inquiring now. Our dedicated support team is here to guide you through the admissions process, answer your questions, and help you discover the myriad opportunities that await you.



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