National code: SIT40521

Certificate IV in Kitchen Management

Ask a question

Overview About this course

Turn up the heat on your hospitality career and master the inner workings of a commercial kitchen. Delegate tasks and boost morale. Model and encourage a supportive and high-functioning kitchen. Gain respect as a head chef locally or internationally.

Outcomes What you'll gain

Learning outcomes

Through a mixture of theory and practical course work, learn to:

  • Prepare dishes using different techniques, equipment and methods

  • Develop and adapt menus to meet dietary requirements

  • Manage kitchen operations, rostering and recruitment of staff

  • Manage finances and budgeting

  • Lead and manage a diverse team

  • Implement and monitor work health and safety practises

Course outcomes

Gain practical experience and develop specialist skills that give you an advantage in the job market.

  • A nationally accredited qualification at Certificate IV level

  • Management skills and industry knowledge to gain senior kitchen roles locally or internationally

  • The ability to lead and monitor team performance for a thriving kitchen

Suitability Is this course right for you?

Entry requirements

This course requires evidence of previous experience or study before you can enrol

  • TAFE NSW offers the Certificate IV in Kitchen Management as an apprenticeship. There may also be options available for you to study as a non-apprentice.

  • Apprenticeships

  • To be eligible to enrol as an apprentice, you must:

    • Be employed as an apprentice in the commercial cookery business
    • Be registered with an Apprenticeship Network Provider (ANP) who will support your application
  • Non-apprenticeship

  • To be eligible to enrol, you must:

    • Be at least 21 years of age or over
    • Have at least 2 years work experience in the food industry
    • Be currently working in the industry, or have worked in the industry in the past 5 years

Completion requirements

During your study you’ll need to provide your teacher with the following evidence:

  • A Language, Literacy and Numeracy (LLN) skills test and achieve a combined score of 15 across the five bands of literacy and 3 across one band of numeracy. This skills test helps us to understand your individual study needs and to provide you with the appropriate support for your study success.

Entry recommendations

To be prepared for this course, we recommend that you have:

  • Good communication skills

  • An interest in leading and working with others

  • A passion for cooking and being creative with food

  • The ability to work under pressure

  • The ability to pay for equipment including a commercial cookery student uniform and a chef’s toolbox, approximately $350-$420

  • If you need help preparing for study, contact us about your options.

TAFE NSW is committed to meeting the learning needs of every community. Meeting these needs can mean there are additional entry requirements at different campus locations. Check your preferred location for further requirements. If you need help preparing for study, contact us to find out how we can support you.

Pathways Future career and study options

Career pathways

Our graduates go onto roles like: chef, chef de partie, sous chef, head chef and small business owner.

Study pathways

Take your study further with other courses offered at TAFE NSW:

Previous study 4 Courses

Begin here to gain experience and confidence in this study area.

Related study 1 Course

Strengthen your expertise and gain specialist skills to expand your employability.

Your experience counts

At TAFE NSW, we recognise your previous study and work experience. You can apply for recognition of prior learning or a credit transfer with any of our courses. If you're successful you'll get your qualification faster.

Units Units taught in this course

Courses are made up of a combination of both core and specialty units. In the Certificate IV in Kitchen Management qualification, you’ll need to successfully complete 33 units of competency, including 27 core and 6 speciality units.

Core units are central to the job outcomes of a particular industry or occupation. These are the units industry has agreed are essential to be capable and qualified at a particular study level.

  • Plan and cost recipes SITHKOP010

  • Manage conflict SITXCOM010

  • Monitor work operations SITXMGT004

  • Lead and manage people SITXHRM009

  • ... 7

TAFE NSW services Facilities and support

TAFE NSW provides support services across all campus locations and online. Whatever your needs or circumstances, we have the people, resources, counselling and facilities to support you in focusing on your studies.

  • TAFE NSW Disability Support Service

  • TAFE NSW Language, Literacy and Numeracy (LLN) support

  • TAFE NSW Aboriginal Support; Learner support (ABE)

  • TAFE NSW Careers, Counselling and Pathways Service

  • TAFE NSW Libraries

  • Scholarship programs – be supported as you explore your talents and fulfil your potential

  • Read&Write literacy and study support software is available free for all TAFE NSW students to use while studying on campus and at home

  • LinkedIn Learning – an online resource which offers innovative courses and tutorials to improve your personal and professional skills

  • Student associations – get social with our student community

Info sessions Want to know more?

There are a total of 26 information sessions planned for this course. They'll take place at different locations across the state.

You can select a delivery option below to see the sessions available. Or you can view all sessions related to Food and Hospitality

Delivery options Find a location to enrol

On campus, online and blended study environments; at TAFE NSW your learning works with your lifestyle. Heart your favourites, compare courses and discover what works for you.