Image Description


Certificate IV in Kitchen Management

(Direct entry)

  • apartment
    Work-based delivery
  • time-alarm
    2 to 3 years
  • round-dollar
  • award-49
    Award issued by Tactical Training Group - RTO Code: 91054


 The SIT40521 Certificate IV in Kitchen Management qualification is designed to strengthen your commercial cookery skills and knowledge to allow you to advance your career to the next level.

This qualification will prepare you to operate in a supervisory or team leader role in a commercial kitchen environment with confidence. It incorporates a range of key subjects that provide the foundations needed to effectively manage a team and workplace operations.

Who is this course for?

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

Course plan

Learn and develop the fundamental skills and knowledge required to manage the basic kitchen operations, including the application stock control procedures, managing safety in the workplace and monitoring the kitchen teams adherence to safe work practices.

Units of competency addressed:

Learn and develop the skills and knowledge required to create a food safety program designed to prevent contamination of food that might cause food-borne illnesses. This includes designing processes for handling food safely during the storage, preparation, display, service, transport and disposal of food, and identifying and controlling food hazards.

Units of competency addressed:

Learn and develop the skills and knowledge required to coordinate the production of food in commercial kitchens, including the ability to plan and organise operational functions in the production of food, organise required food supplies for production periods, supervise food production processes and monitor the quality of kitchen outputs on a day-to-day basis.

You will gain the skills and knowledge to plan catering for events or functions, including the ability to identify the purpose and scope of the event to prepare proposals and finalise operational plans and rostering of staff for delivery of service that meets customer needs.

Units of competency addressed:

Learn and develop the skills and knowledge required to effectively lead, support and manage team members and their performance, and encourage their commitment to the organisation.

Gain the ability to manage diversity in the workplace, by implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace. Learn to effectively resolve complaints and disputes with customers and colleagues using conflict resolution techniques and communication skills.

Units of competency addressed:

Learn and develop the skills and knowledge required to take responsibility for budget management where others may have developed the budget, including the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.

Units of competency addressed:

Learning outcomes

Along with general employability skills, this course aims to provide participants with a wide range of cookery skills, as well as sound leadership and management skills for working in a commercial kitchen context, including;

  • Food transport and safety supervision
  • Managing and monitoring WHS
  • Sustainable work practices
  • Foundational cookery skills
  • Stock control management
  • Dietary needs and menu development
  • Teamwork and coaching
  • Diversity, conflict and people management
  • Rostering staff
  • Managing budgets

National recognition

Upon successful completion of the training and assessment, you will receive the SIT40521 Certificate IV in Kitchen Management qualification. This qualification holds national recognition and is valued by industry and educational institutions, both in Australia and globally.

Meet our team

James Richards
James Richards
National General Manager


Chris Davies
Chris Davies
Training Facilitator - Cookery and Food Safety


Andrew Scammell
Andrew Scammell
Training Facilitator - Hospitality and Business

Frequently Asked Questions

This course has a standard fee of $13,200. 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 work-based course. This means you will complete the development of knowledge and skills through on-the-job learning and complete assessments within your workplace. 

An Allara Learning training facilitator will conduct workplace visits on an agreed schedule and to conduct training and assessment. You will be required to complete a series of assessment tasks in between each workplace visit.

Through Allara Learning’s Student Portal you will be able to:

  • 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 24 to 36 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 tasks. The time taken to complete your course will depend on your level of already attained skills and knowledge.

There are no formal entry requirements for this qualification.

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 Relationship 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
No physical requirements apply to this course.

Government subsidised training may available through traineeships and apprenticeships in:

  • ACT
  • NSW

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

You may complete payment of your course fees via a payment plan.

Yes, this is a work-based course and employment is essential for you to complete the required learning and assessment tasks.

Yes, this course is eligible for a traineeship pathway. 

Contact our client relations team for more details.

To access learning and assessment materials, you will need to have access to a computer or tablet with internet access.

Your computer will need to have an appropriate suite of office software such as Microsoft office, G Suite or equivalent installed.

Some assessment tasks and projects may require access to a printer and scanner.

Whilst undertaking training with Allara Learning, you will be provided access to a range of support services including:

  • Academic and learning support
  • Language, literacy and numeracy support
  • External support and counselling services
  • Peer networks

For more information please see the Participant Handbook.

We recommend that you read the Participant Handbook prior to enrolling with us.

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.

This course is aids in developing skills and knowledge to become a quality workplace leader within a commercial kitchen environment paving the way for the opportunity to work as a Sous, Head, or Executive chef.

Completing this course can enhance your career growth potential. 

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

Contact our client relations team to enquire and/or apply for RPL.