HomeCoursesCertificate IV in Kitchen Management
Certificate IV in Kitchen Management
You learn to cook across the main food groups, from stocks, sauces and soups through to meat, poultry, seafood, vegetarian dishes, desserts and breads, and then take on the parts of the job that sit above the stove: planning and costing recipes, designing menus, running a shift, managing a kitchen budget and working through conflict among staff.
- Duration: 8 months to 3 years
- Study mode: On campus
- Course code: SIT40521
Where you can study this course
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Melbourne Polytechnic
- Campuses
- 13 campuses
- Duration
- Not yet checked
- Study mode
- Not yet checked
- Full fee
- Not yet checked
What students say
A number of students find the organisation and admin frustrating, and opinions are mixed on the trainers and teaching, while some rate the facilities and campus highly.
- Campuses
- 8 campuses
- Duration
- 8 months to 3 years
- Study mode
- Varies by campus
- Full fee
- $20,230
- Eligible students: subsidised from $2,360, concession $240
What students say
Many students speak well of the facilities and campus, and some rate the trainers and teaching highly, though opinions are mixed on the trainers and teaching and student support, and some found the organisation and admin frustrating.
- Visit provider website → (opens in a new tab)
Victoria University
- Campuses
- 11 campuses
- Duration
- Not yet checked
- Study mode
- Not yet checked
- Full fee
- Not yet checked
What students say
Most students praise the student support, while others find it frustrating. Many rate the facilities and campus well, and some criticise the organisation and admin.
- Visit provider website → (opens in a new tab)
Stanley College
- Campuses
- 4 campuses
- Duration
- Not yet checked
- Study mode
- Not yet checked
- Full fee
- Not yet checked
What students say
Most students rate the student support highly, while many also praise the trainers and teaching. Opinions are mixed on organisation and admin, and some found communication frustrating.
- Visit provider website → (opens in a new tab)
Charles Darwin University
- Campuses
- 12 campuses
- Duration
- Not yet checked
- Study mode
- Not yet checked
- Full fee
- Not yet checked
What students say
Students often praise the facilities and campus, while some value student support and course content. Some found organisation and admin frustrating, and opinions are mixed on trainers and teaching, with communication also a concern.
- Visit provider website → (opens in a new tab)
TAFE Gippsland
- Campuses
- 11 campuses
- Duration
- Not yet checked
- Study mode
- Not yet checked
- Full fee
- Not yet checked
- Visit course page → (opens in a new tab)
TAFE Queensland
- Campuses
- 3 campuses
- Duration
- Not stated by provider
- Study mode
- On campus
- Full fee
- $28,745
- Eligible students: subsidised from $21,585, concession $20,035
What students say
Many students rate the facilities and campus highly. Some found course content and organisation and admin frustrating, while opinions are mixed on the trainers and teaching.
- Campuses
- 26 campuses
- Duration
- Not yet checked
- Study mode
- Not yet checked
- Full fee
- Not yet checked
What students say
Students rate the trainers, teaching, facilities and campus highly, though some found the organisation, admin and communication frustrating; opinions are mixed on facilities and campus.
Last reviewed 20 September 2026.
Is this course right for you?
Entry requirements
There are no entry requirements for this qualification.
- Providers can set their own conditions, such as a minimum age or a current job in the industry, and practical training may need a workplace placement. Check each provider above.
Entry recommendations
To be prepared for this course, it helps to have:
- an interest in cooking and how food is prepared
- good communication skills for working with a team
- an eye for detail when following recipes and checking quality
- a willingness to step up and guide others in a busy kitchen
What will you learn?
Food safety and hygiene run through all of it, because the food only counts if it is prepared and stored to standard. The qualification suits cooks who already have some commercial kitchen experience and want to step up to a supervisory or team leading role, or to run a small kitchen or their own food business in a restaurant, hotel, club, pub or cafe.
- Cooking across food groups
- Planning and costing recipes
- Designing and costing menus
- Managing a kitchen budget
- Leading and supervising a kitchen
- Food safety and hygiene
Units of competency (27 core, 6 elective)
The qualification is made up of 33 units. Everyone completes the 27 core units below, and the remaining 6 are electives chosen from the list on training.gov.au, so they vary by provider. Select a unit to see what it covers.
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Data from training.gov.au and the Australian Bureau of Statistics (CC BY 4.0).