Certificate IV in Kitchen Management
This qualification is suitable for individuals pursuing career as chefs and cooks with a supervisory or leading role in the kitchen.
This qualification is suitable for individuals pursuing career as chefs and cooks with a supervisory or leading role in the kitchen. They operate independently or with limited guidance from others and use discretion and their decision power to solve non-routine problems.
This qualification provides a pathway to work in hospitality sector such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or run a small business independently.
The skills acquired under this course must be applied in accordance with Commonwealth and State/Territory legislations, Australian standards and industry codes of practice.
The latest release of the qualification and packaging rules can be found at the following link:
About this course:
- Education – Year 12 HSC or equivalent Level of qualification or above and;
- Age – 18 Years or above and;
- Academic – Student must fulfil at least one of the following conditions:
- IELTS score of 5.5 bands overall with min. of 5.0 bands in each section or; (test result must be no more than 2 years old)
- Upper intermediate or;
- EAP from approved ELICOS/ESL centre or;
- VET course equivalent to Certificate IV or above in Australia
Note: Students who do not meet the English requirement as above will be subject to LLN Test/screening.
Assessments may include combination of written tests, group discussions and oral communication presentations, case study, written reports, research and reports (web based as well field based), final projects/assignment, and final written exams.
It is recommended that students consider assessments preparation an outside of classroom activity.
This program is delivered in the classroom and practical training kitchen. Prior to commencement, students will provided with class timetable. Students are encouraged to attend orientation session where staff will outline the learning and assessment processes, support services and other relevant information. This forms part of the general orientation that Austech Business Institute provides as part of student onboarding process.
Who should apply for this course and why?
This course is suitable for individuals:
- Having passion for hospitality industry
- Seeking career in kitchen management
- Seeking to enter hospitality sector
- Seeking a pathway to higher-level qualifications
Completion of this course forms pre-requisite to SIT50422 Diploma of Hospitality Management.
Students with an Australian VET qualification will be granted a Direct Credit Transfer provided their qualification and units of competency match exactly with the units delivered. Credit Transfer process is subject to approval and managed by our internal team.
Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT50422 Diploma of Hospitality Management
Units of Competency
To be awarded the SIT40521 Certificate IV in Kitchen Management, participants must complete a total of 33 units of competency, consisting of 27 core and 6 elective units.
Lead diversity and inclusion
Lead and manage people
Manage finances within a budget
Provide First Aid
Identify hazards, assess and control safety risks
Implement and monitor work health and safety practices
Use hygienic practices for food safety
Participate in safe food handling practices
Use food preparation equipment
Develop and implement a food safety program
Prepare dishes using basic methods of cookery
Receive, store and maintain stock
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
Package prepared foodstuffs
Prepare food to meet special dietary requirements
Prepare specialised food items
Produce and serve food for buffets
Plan and cost recipes
Design and cost menus
Develop recipes for special dietary requirements
Monitor work operations
Work effectively as a cook
Plan cooking operations
*Pre-requisite unit code/s
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