Certificate IV in Kitchen Management

This course has a standard fee of $10,000. Contact our client relations team to discuss available payment options.

You may be able to access government subsidises to support the costs of training. If accessing subsidies for training a co-contribution fee may apply.

Please select your state or territory from the options below to view the co-contribution fees for subsidised training:

This course is a blended deliver course. This means you will develop the knowledge and skills required for the qualification through classroom-based workshops, regular workplace visits, and on-the-job learning and assessment.

An Allara Learning training facilitator will conduct classroom or virtual workshop sessions and workplace visits on an agreed schedule to conduct the training and assessment. You will be required to complete a series of assessment tasks both during and in between each workshop or workplace visit.

You will access your learning content and assessments through the Allara Learning Student Portal. In the Student Portal you will be able to:

• Sign in for attendance at scheduled workshops
• Access your learning materials and assessments
• Undertake and complete assessments
• Contact your trainers and assessors
• Receive feedback on your assessment outcomes

The duration for the course is 18 months. 

To complete the course in this timeframe, you will need to attend each of the scheduled workshops and complete the on-the-job learning and assessment tasks. 

The time taken to complete your course will depend on your level of already attained skills and knowledge and ability to complete assigned tasks.
 

Education entry requirements

The candidate entering the course must be an existing worker, and have:

• a minimum of 2-3 years’ work experience in a team leader and/or supervisory role within in a commercial kitchen environment
• the support of your supervisor or employer
• completion of SIT30821 Certificate III in Commercial Cookery (or equivalent)

Subsidised training

Some states and territories have specified entry requirements for participants accessing subsidised training.

To identify the specific entry requirements for your state or territory and determine if subsidised training is available, please contact our client relations team.

English language requirements

To enrol in this course, you must have a level of proficiency in English language, literacy and numeracy, allowing you to engage in the course materials and content, and ensuring you can undertake the variety of assessments. You will be required to complete a Language, Literacy and Numeracy (LLN) assessment at the time of application to assess your English language level.

Physical requirements

Students will participate in practical kitchen activities that reflect the demands of a commercial kitchen. To ensure a safe and effective learning environment students require the ability to:

• Stand for extended periods: Commercial kitchen environments involve standing for much of a shift.
• Lift and carry moderate weights: This includes items such as pots, pans, ingredients, and supplies (e.g., up to 10-15 kg with appropriate manual handling techniques).
• Perform repetitive tasks: Many kitchen tasks involve repetitive hand and arm movements (e.g., chopping, stirring, cleaning).
• Maintain dexterity and fine motor skills: Essential for precision tasks like knife work, plating, and handling small utensils.
• Work in varied temperatures: Commercial kitchens can involve working in both hot (e.g., near ovens, stovetops) and cold (e.g., cool rooms, freezers) environments.
• Communicate effectively: Both verbally and non-verbally, to ensure clear instructions and safe teamwork in a busy environment.
• Maintain personal hygiene standards: Adhering to strict food safety and hygiene regulations, including appropriate grooming and wearing of required Personal Protective Equipment (PPE) such as non-slip footwear.

Commitment to Inclusion: We are committed to providing a supportive and inclusive learning environment. If you have a disability, medical condition, or require any adjustments to meet these inherent requirements, we encourage you to discuss this with our student support services prior to or during enrolment. We will work with you to explore reasonable adjustments and support options to facilitate your participation and successful completion of the training.

Employment in a commercial kitchen is a mandatory requirement for this program. Students must be employed in a commercial kitchen and either currently hold or be actively working towards a supervisory role. This practical environment, including access to a kitchen brigade, is essential for completing the learning and assessment tasks related to effective leadership and management.

Yes, this course leads to a nationally recognised qualification. Upon successful completion of this course, participants will receive a nationally recognised qualification, SIT40521 Certificate IV in Kitchen Management.

Tactical Training Group Pty Ltd, RTO ID 91054 is responsible for the quality of the training and assessment in compliance with the Standards for RTOs, 2015 and for the issuance of the AQF certification documentation.
 

Yes, the SIT40521 Certificate IV in Kitchen Management is an approved qualification for an Apprenticeship pathway. This means you may be able to complete your training while gaining valuable on-the-job experience and potentially access government funding or incentives.

To discuss eligibility, enrolment processes, and how an apprenticeship works with this qualification, please contact our dedicated student support team. They can provide comprehensive guidance tailored to your situation.

This program is an eligible apprenticeship pathway program. Government subsidised training may be available for students enrolled and registered in an Australian Apprenticeship.

Subsidised training is available in the following states or territories:

• ACT
• NSW
• QLD

Contact our student support team to see if you qualify for government funded support.

If enrolling under fee-for-service arrangements, you may complete payment of your course fees via a structured payment plan. Our student support team can design a payment structure that suits your individual needs.

Learning resources
To successfully engage with your course materials and assessments, you'll need reliable access to:

• A computer or tablet with a stable internet connection.
• Office software such as Microsoft Office, G Suite, or an equivalent suite, for creating and managing documents.
• A printer and scanner for some assessment tasks and projects.

Kitchen environment
This qualification requires practical application within a suitable commercial kitchen setting. Your workplace must be:

• A fully equipped commercial kitchen or food preparation and service environment.
• Equipped with a wide range of commercial kitchen equipment (both small and large).
• Fitted with appropriate facilities for handwashing, food storage, and temperature monitoring devices.

If you're unsure whether your workplace meets these requirements, please contact our student support team for assessment and guidance.

At Allara Learning, we're committed to supporting you every step of the way. While undertaking training with us, you'll have access to a range of comprehensive support services designed to help you succeed and thrive.

Our support includes:

• Academic and Learning Support: Get assistance with course content, assessment strategies, and effective study techniques to master your learning.
• Language, Literacy, and Numeracy (LLN) Support: We provide tailored help to ensure you have the foundational skills needed to confidently engage with your training.
• Wellbeing and External Support Services: Your mental health and overall wellbeing are important. We offer support to help you navigate challenges, and we can connect you with external professional services and counselling resources if needed.
• Peer Networks: Connect with fellow students to share experiences, collaborate on learning, and build a supportive community.

For full details on all available support services and how they align with our commitment to access, equity, and your successful enrolment, we recommend reviewing our Participant Handbook and our Access, Equity and Enrolment Policy. You can find these, along with our Training and Assessment Policy and Procedure, on our website.

This course develops the essential leadership and management skills needed to excel in a commercial kitchen, paving the way for roles such as Chef de Partie, Sous Chef, Head Chef, or Executive Chef. Completing this qualification significantly enhances your career growth potential.

Yes, skills and qualifications you already have may count towards your qualification.

This course is an advanced entry course, and as such, several subjects and units of competency that make up the qualification will be completed via credit transfer or assessed through Recognition of Prior Learning (RPL).

Contact our student support team to enquire and/or apply for RPL.