SIT40521 / CRICOS 111267E
Certificate IV in Kitchen Management
Study Kitchen Management
This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. The Culinary Academy students are taught to operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in supervisory positions in a range of hospitality related organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops.
Many students select this qualification with a view to opening their own hospitality related business.
– 27 Core units
– 6 Elective Units
The Culinary Academy
2023: 6 Mar, 15 May, 11 Sep
2024: 15 Jan, 13 May, 9 Sep
2025: 13 Jan, 13 May, 8 Sep
2026: 12 Jan.
+ Admissions Fee: $250
+ Industry Pack: $1,500
- Learn the skills and knowledge to supervise or lead a team in the kitchen.
- Work in restaurants, hotels, clubs and pubs or run a small business in these sectors.
- Restaurant kitchen manager
- Pub kitchen Manager
- Café manager
- Small business – commercial cookery manager
- Successful completion of SIT30821 Certificate III in Commercial Cookery, Upper-intermediate level of English or IELTS 5.0 with no less than 4.5 in any band.
- Access to a laptop or tablet for home and classroom use.
- Have access to a stable internet connection.
*Industry pack needs to be paid prior to course commencement and is one-off when you package courses.
1st Payment (Due date: Offer date)
2nd – 6th Payment (Due date: Week 5/12/19/26/33)
Mondays – Wednesdays
9:00 am – 4:30 pm
On-campus training is required from Monday – Wednesday.
From week 1 to week 4, You will be learning theory and from week 5,
There will be restaurant shift (lunch/dinner) depending on level and availability.
Thursdays are scheduled for online self-study via our LMS ‘Canvas’.
“I just completed my Certificate 3 in Commercial cookery and decided to study further to achieve my goal,
which is becoming a head chef at one of the best restaurants in Australia.”
Certificate 4 in Kitchen Management Student
*Note: Units marked with an *asterisk include one or more prerequisite units of competency.
27 Core units
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
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Develop and implement a food safety program
Lead and manage people
Receive, store and maintain stock
Monitor work operations
Implement and monitor work health and safety practices
6 Effective Units
Prepare and serve cheese
Produce pates and terrines
Plan catering for events or functions
Produce yeast-based bakery products
Provide service to customers
Prepare and present sandwiches