This SIT40521 Certificate IV in Kitchen Management is a nationally recognised qualification built for students ready to lead in commercial kitchens.
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MCIE will organise your placement with one of their hospitality host employers. Students must complete 48 mandatory service periods.
This is Nationally Recognised Training, leads to an Australian Qualification that complies with the Australian Qualifications Framework (AQF).
Non-tuition fee includes a complete chef uniform (coat, trousers, hat, neckerchief, aprons, safety boots) and a full professional knife set with carry case and various kitchen tools.
Training includes hands-on sessions in MCIE's fully equipped commercial training kitchen at 112 Peel Street, North Melbourne.
Program delivered through a blend of face-to-face classes on MCIE campus and commercial training kitchens with online learning for a total of 20 hours per week.
Most assessments are delivered online via aXcelerate LMS. Students can access content, answer written questions and communicate with trainers via email and the student portal.
This kitchen management program is taught by qualified chefs 20 hours a week both in the classroom and online.
Provides the knowledge and skills for taking on leadership and kitchen management roles in commercial kitchens.
The provider has a large network of domestic marketing partners and international education agents/partners across multiple countries facilitating student enrolments.
Roles this nationally recognised qualification can lead to. Entry requirements vary by employer, and no specific job outcome is guaranteed.
No specific job, salary or outcome is guaranteed.
Every unit is nationally recognised and sits on your transcript individually, which matters for credit and recognition later.
After achieving SIT40521 Certificate IV in Kitchen Management, graduates may undertake further study in SIT50422 Diploma of Hospitality Management. Offered through MCIE.
Confirmed by the provider when you enquire.
Confirmed by the provider when you enquire.
Confirmed by the provider when you enquire.
Includes uniform, materials and enrolment fee of $250. Uniform and materials kit includes chef coat, checked trousers, flat top hat, neckerchief, aprons, safety boots, full knife set including cooks knife, bread knife, boning knife, paring knife, turning knife, palette knife, filleting knife, sharpening steel, and various kitchen tools. Total estimated cost for overseas students including tuition ($22,000) and non-tuition fees ($2,500). Additional service fees such as re-assessment fees or RPL fees apply separately. RPL fees are $200 per hour.
Exact fees, plans and any funding eligibility are confirmed by the provider when you enquire. No payment is made through Get Course.
Entry requirements for this course may include English language proficiency and prior education or experience in hospitality. As requirements can vary and are subject to change, submit an enquiry to confirm current entry criteria before applying.
Tuition fees and non-tuition fees (which cover your uniform and knife kit) apply to this course. Pricing can vary depending on your enrolment status and any applicable concessions. Submit an enquiry to confirm current fees.
The course runs for 78 weeks in total, including scheduled holidays. There are 60 weeks of structured delivery at 20 hours per week. This is a blended program, not self-paced, so attendance to a timetable is required.
Delivery is blended: face-to-face classes and hands-on sessions in a fully equipped commercial training kitchen at 112 Peel Street, North Melbourne, combined with online learning. Students use the aXcelerate LMS to access content, complete written assessments, and communicate with trainers.
Yes, work placement is a required component of this course. Students must complete 48 mandatory service periods. Melbourne City Institute of Education organises placement with one of their hospitality host employers, so students don't need to source their own placement.
The Certificate IV in Kitchen Management prepares students for roles such as chef, cook, commis chef, chef de partie, kitchen manager, food and beverage manager, and restaurant owner. There are currently 108,800 chefs employed in Australia, with nearly 14% growth forecast.
This blended program covers the knowledge and skills needed for leadership and kitchen management roles in commercial kitchens. Students train 20 hours a week across face-to-face classes, hands-on sessions in a fully equipped commercial training kitchen, and online learning via the aXcelerate LMS.
Delivered by Melbourne City Institute of Education (RTO 22172), the course suits students who want hands-on culinary training with a clear pathway into industry. Qualified chef trainers guide students through both classroom content and practical kitchen sessions. Assessments are completed online, with written questions and trainer communication available through the student portal.
The program runs for 78 weeks including holidays, with 60 weeks of structured delivery. Work placement is included, with 48 mandatory service periods organised by the institute. A complete chef uniform, professional knife set, and kitchen tools are included as part of the non-tuition fees.
You don't need to have decided to get the answers. One short form, and the provider comes back with your fees, funding eligibility and a realistic study plan.
Enquire Now →Researching the qualification itself? Read the independent qualification guide for the Certificate IV, built on government data.
Course information on this page is sourced from the education provider and was last verified on 28 July 2026. Details including pricing, availability, entry requirements and course content may change without notice. Get Course is a directory service that connects students with course providers; we do not deliver courses directly. Contact the provider for the most current information before enrolling.