The Certificate IV in Kitchen Management program provides a comprehensive foundation for individuals interested in pursuing a career as professional chefs. This certificate equips students with essential skills and knowledge necessary to excel in the kitchen management industry, covering areas such as customer service, hospitality, and food safety.

Designed to accommodate both beginners and experienced professionals, the Certificate IV in Kitchen Management offers a diverse curriculum that allows students to explore various cuisines and expand their skill set. Whether students aim to diversify their expertise or venture into new culinary territories, this certificate offers invaluable insights and practical experience essential for success in the culinary field.

This certification depicts the function of professional cooks who manage a team of cooks or supervise them in the kitchen. They use judgement to address non-routine issues and work autonomously or with little supervision from others.


Intake Dates

We offer multiple intake options with flexible start dates to accommodate your schedule. For further details, please don't hesitate to CONTACT US

Fees and Charges/ Resource Requirements

Fees and Charges:

International students: For more information about the tuition fees and other charges, please click on Fees and Charges.

Resource Requirements:  Alice Springs College of Australia will provide access to computers with required resources including access to internet during classroom hours, however, to work on the assignments and tasks for self-study, all learners are expected to have access to a laptop or computer with the Windows 7 operating system or higher. Students must have an active email address for communication and be contactable by phone (mobile or landline) and by mail (postal address).

All learners are expected to have access to MS office application such as Microsoft Word, an email platform.

Additional Requirements: 

For SIT40521 - Certificate for Kitchen Management and SIT50422 - Diploma of Hospitality Management 

Learners are required to have Kitchen kit including, chef dress, safety boots and knife kit (knife kit includes various types of knives) and other tools. Kitchen Kit is required to enter into the kitchen and to be able to undertake training in the kitchen effectively. 

Kitchen Kit is included in the material fees. Material Fees will include printed reading materials, books and kitchen kit which include chef dress and knife kit. Chef dress includes chef coat, apron and safety boots. 

Study Mode and Work Placement

Training will be conducted face to face on a fulltime basis (20 contact hours per week) in a classroom, a training kitchen and workplace (WBT) environment.

The Certificate IV in Kitchen Management requires a minimum of 48 service periods while maintaining 20 contact hours on placement.

Assessment Mode

Assessment of students will encompass a diverse range of general evaluation methods tailored to each unit.

These may include assessing knowledge and skills, through theory tests, projects, role plays, case studies, scenarios, and observation/demonstration activities.

Pre - Requisites

There are no entry requirements for this qualification specified in the training package

What You Will Achieve

By the end of this qualification students will be able to:

  • Produce meat, poultry and seafood dishes.
  • Produce stocks, soups and sauces.
  • Maintain the quality of perishable items.
  • Learn safe food handling practices.
  • Prepare food to meet special dietary requirements.
  • Manage finances within a budget.
  • Implement and monitor environmentally sustainable work practices.
  • Plan menus for many occasions and situations.

RTO requirements for International students

Alice Springs College of Australia has the following entry requirements: 

International students must:  

  • Be at least 18 years of age and have completed year 12 or equivalent 
  • Participate in a course entry interview to determine suitability for the course and student needs 
  • Have an IELTS* score of 6+ (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following: 
  • Educated for 5 years in an English-speaking country; or 
  • Successful completion of an English Placement Test. 

*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 6+. 

Credit Transfer

Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course.  

This process is outlined in Alice Springs College of Australia’s Student Enrolment and Completion Policy and Associated Procedures and Training and Assessment Policy & Associated Procedures.

Do you have more questions?

We are happy to help.

Course Structure

Note: - Units marked with an *asterisk have one or more prerequisites.

Code Title Core or Elective
SITXCOM010 Manage conflict Core
SITXFIN009 Manage finances within a budget Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFSA006 Participate in safe food handling practices Core
SITXFSA008* Develop and implement a food safety program Core
SITXHRM008 Roster staff Core
SITXHRM009 Lead and manage people Core
SITXINV006* Receive, store, and maintain stock Core
SITXMGT004 Monitor work operations Core
SITXWHS007 Implement and monitor work health and safety practices Core
SITHCCC023* Use food preparation equipment Core
SITHCCC027* Prepare dishes using basic methods of cookery Core
SITHCCC028* Prepare appetisers and salads Core
SITHCCC029* Prepare stocks, sauces and soups Core
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC031* Prepare vegetarian and vegan dishes Core
SITHCCC035* Prepare poultry dishes Core
SITHCCC036* Prepare meat dishes Core
SITHCCC037* Prepare seafood dishes Core
SITHCCC041* Produce cakes, pastries and breads Core
SITHCCC042* Prepare food to meet special dietary requirements Core
SITHCCC043* Work effectively as a cook Core
SITHKOP010* Plan and cost recipes Core
SITHKOP012* Develop recipes for special dietary requirements Core
SITHKOP013* Plan cooking operations Core
SITHKOP015* Design and cost menus Core
SITHPAT016* Produce desserts Core
SITHCCC026* (G-A) Package prepared foodstuffs Elective
SITHCCC038* (G-A) Produce and serve food for buffets Elective
SITHCCC040* (G-A) Prepare and serve cheese Elective
SITHFAB025 (G-D) Prepare and serve espresso coffee Elective
BSBTWK501(G-E) Lead diversity and inclusion Elective
SITXWHS006(G-E) Identify hazards, assess and control safety risks Elective

Possible Career Outcomes

This qualification provides a pathway to work in organizations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors.

Possible job titles include:

  1. chef
  2. chef de partie.

Note: The information about the career track above is consistent with the qualification description in the National Training Register (, however it doesn't imply a job promise or job role at the completion of the programme. Because doing so would be deceptive, the institute makes no claims about the employment outcomes or job guarantees associated with its courses.

Disclaimer: The career pathways outlined align with qualification standards ( but do not ensure employment or suggest specific job roles post-course completion. ASCA refrains from making claims about employment outcomes or guarantees, as they could be misleading. Actual employment opportunities may vary based on individual skills, experience, and market conditions.

Pathways from this qualification

After achieving SIT40521 Certificate IV in Kitchen Management, individuals can progress to SIT50422 Diploma of Hospitality Management at Alice Springs College of Australia.