Duration
68 Weeks
Delivery
On Campus
Fees
Total fee* ($AUD) $15,750
Campus
Melbourne
Duration
68 Weeks
Delivery
On Campus
Fees
Total fee* ($AUD) $19,150
Campus
Melbourne
Overview
The SIT40521 Certificate IV in Kitchen Management is designed for culinary professionals aiming to advance to supervisory or managerial roles in kitchen environments. This qualification provides the skills needed for managing kitchen operations, overseeing food preparation, and leading kitchen teams in a variety of hospitality settings.
Facilities, Equipment, and Resources
| Training Kitchen: | Fully equipped commercial kitchen with professional-grade appliances for hands-on learning, located in the heart of Melbourne CBD, Australia. |
| Learning Resources: | Access to e-learning materials, study guides, and classroom learning resources. |
| Technology Access: | Computers with internet access and essential software, including Microsoft Office 365. |
Note: Practical training is conducted in a simulated environment replicating a professional kitchen to prepare students for real-world culinary challenges.
Begin your path to kitchen leadership!
Enroll today in the Certificate IV in Kitchen Management and gain the expertise to manage kitchen teams successfully.
Entry Requirements
| Minimum Age: | 18 years old at the time of course commencement. |
| Academic Requirements: | Completion of Australian Year 11 or equivalent. |
| Additional Requirements: | Basic computer literacy and access to a laptop or computer are recommended. |
Note: All students must complete a pre-training review, which includes an assessment of Language, Literacy, and Numeracy (LLN) skills.
Required English language test scores for immigration purposes on or after 07/08/2025
Course Structure
| Delivery Methods | Our courses are offered through blended learning and face-to-face delivery, providing flexibility while ensuring you gain the skills and knowledge needed for success. |
| How You Will Study | Each course is designed with a dedicated learning approach to help you thrive. On-campus: Experience interactive learning in a supportive, face-to-face environment. |
| Assessment Methods | To ensure your progress is measured fairly and effectively, we use a variety of assessment methods. These may include: Practical assessments, Assignments, Classwork, and Direct observation. This combination allows you to demonstrate both theoretical knowledge and practical application throughout your studies. |
| Units of Study: |
SIT40521 Certificate IV in Kitchen Management consists of 33 units in total: • 27 core units • 6 elective units |
| Core Units | |
|---|---|
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC036* | Prepare meat dishes |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC023* | Use food preparation equipment |
| SITHCCC043* | Work effectively as a cook |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITXFSA006 | Participate in safe food handling practices |
| SITHKOP010 | Plan and cost recipes |
| SITHPAT016* | Produce desserts |
| SITXINV006* | Receive, store and maintain stock |
| SITXMGT004 | Monitor work operations |
| SITXHRM009 | Lead and manage people |
| SITXFIN009 | Manage finances within a budget |
| SITXHRM008 | Roster staff |
| SITXCOM010 | Manage conflict |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITHKOP013* | Plan cooking operations |
| Elective Units | |
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC039 | Produce pates and terrines |
| SITXINV007 | Purchase goods |
| BSBSUS211 | Participate in sustainable work practice |
| BSBCMM411 | Make presentations |
Support Arrangements
Students will receive support through academic assistance, assessment feedback, and the opportunity to reattempt assessments if needed. Dedicated trainers and assessors are available to provide additional guidance throughout your learning journey. Visit Learning Support for more information on study skills, mentoring, and academic resources.
Note: The course includes practical components, requiring students to complete training in a fully equipped kitchen environment.
Explore the full curriculum and develop skills that will set you apart in the kitchen! Get in touch with us for more details.
Outcomes and Pathways
Upon successful completion of the Certificate IV in Kitchen Management, you’ll be equipped to step into industry roles where leadership, consistency, and creativity matter.
- Chef de Partie — lead a section, mentor juniors, and deliver consistent quality
- Chef — bring menus to life with speed, precision, and food safety
- Kitchen Supervisor — coordinate people, inventory, and service standards
Where you can work: restaurants, hotels, resorts, catering and banqueting, function centres, cafés, corporate kitchens, and events. Your skills also translate to food production, menu development, and small business operations.
Further Education Pathways: Build on your expertise with the Diploma of Hospitality Management (SIT50422) or other advanced qualifications to expand into roles such as Sous Chef, Venue Supervisor, or Operations Coordinator.
Note: Career outcomes depend on individual experience, employer requirements, and industry conditions. This course strengthens your readiness for real kitchens and real teams.
Unlock your potential in the culinary world
Talk to our team about your career goals and study pathways.
Tuition Fee
The tuition fee includes all essential training materials, access to kitchen resources, and necessary learning aids.
Note: Additional charges may apply for Recognition of Prior Learning (RPL) or credit transfers. Please check with our admissions office for further details.
Invest in a thriving career in kitchen management.
Contact us to learn about tuition fees, payment options, and more!
How To Apply
Ready to Start Your Journey with Swanston Institute?
Are you eager to take on a new academic challenge and achieve your educational goals? If you’ve already chosen your course and reviewed the entry requirements, it’s time to take the next step!
Apply Online
Our streamlined online application process makes it easy to start your journey with Swanston Institute. Simply fill out the application form, and our admissions team will guide you through the rest.
Rolling Intake available every week
| Study Week | Timetable | Notes Enrolments |
|---|---|---|
| Week 1 | Classes | Entry point for new students |
| Week 2 | Classes | Entry point for new students |
| Week 3 | Classes | Entry point for new students |
| Week 4 | Classes | Entry point for new students |
| Week 5 | Holiday Break | |
| Week 6 | Holiday Break | |
| Week 7 | Classes | Entry point for new students |
| Week 8 | Classes | Final entry point for new students |
| Week 9 | Classes | No new enrollees |
| Week 10 | Classes | No new enrollees |
| Week 11 | Classes | No new enrollees |
| Week 12 | Holiday Break | |
| Week 13 | Classes | No new enrollees |
| Week 14 | Classes | No new enrollees |
| Week 15 | Classes | No new enrollees |
Need Help with Fee Payments? We’re Here for You!
Our admissions team is available to assist with any questions you may have for information on payment options, due dates, or any other fee-related queries, we’re here to support you.
