This SIT40521 Certificate IV in Kitchen Management is a nationally recognised qualification built for students ready to lead in commercial kitchens.
This SIT40521 Certificate IV in Kitchen Management is a nationally recognised qualification built for students ready to lead in commercial kitchens.
Roles graduates commonly move into across Australia. Your path depends on experience, employer and location.
Possible career directions only; no specific job, salary or outcome is guaranteed. Where you go depends on your experience, the employer and your location.
SITXFSA005Use hygienic practices for food safetySITHCCC023Use food preparation equipmentSITHCCC027Prepare dishes using basic methods of cookerySITHCCC028Prepare appetisers and saladsSITHCCC029Prepare stocks, sauces and soupsSITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishesSITHCCC035Prepare poultry dishesSITHCCC037Prepare seafood dishesSITHKOP010Plan and cost recipesSITHCCC036Prepare meat dishesSITHCCC043Work effectively as a cook (48 mandatory service periods)SITHCCC041Produce cakes, pastries and breadsSITHPAT016Produce dessertsSITHCCC042Prepare food to meet special dietary requirementsSITXFSA006Participate in safe food handling practicesSITXWHS007Implement and monitor work health and safety practicesSITXHRM009Lead and manage peopleSITXMGT004Monitor work operationsSITXCOM010Manage conflictSITHKOP012Develop recipes for special dietary requirementsSITXFIN009Manage finances within a budgetSITXINV006Receive, store and maintain stockSITHKOP013Plan cooking operationsSITXHRM008Roster staffSITHCCC031Prepare vegetarian and vegan dishesSITXFSA008Develop and implement a food safety programSITHKOP015Design and cost menusHLTAID011Provide First AidSITHCCC025Prepare and present sandwichesSITXCOM007Show social and cultural sensitivitySITHCCC040Prepare and serve cheeseSITHCCC039Produce pates and terrinesSITHKOP014Plan catering for events or functionsWhat you’ll typically need to get started in this nationally recognised qualification.
Requirements can vary by intake and pathway, so submit an enquiry to confirm what applies to you.
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.
HLTAID011
MCIE is an Australian Registered Training Organisation (RTO) that offers vocational education and training. It provides Recognition of Prior Learning (RPL) and Credit Transfer services to candidates, assessing competencies acquired through formal, non-formal, and informal learning against training package or VET accredited course requirements.
A few simple steps from enquiry to your first day.
SIT40521 is registered on the AQF and delivered by Melbourne City Institute of Education (RTO 22172).
Dedicated career services to help graduates move into work.
Ongoing support throughout your studies, including post-placement support.
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.
Enquire about this course and a course advisor from Melbourne City Institute of Education will be in touch with pricing and next steps.
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Nationally recognised training: SIT40521 Certificate IV in Kitchen Management (Overseas Students) is a nationally recognised qualification delivered by Melbourne City Institute of Education (RTO 22172).
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Last updated: July 2026