CERTIFICATE IV
IN KITCHEN MANAGEMENT

The Certificate IV in Kitchen Management (SIT40521) is designed for students who aspire to move beyond cookery into supervisory or leadership roles in commercial kitchens. 

This qualification reflects the role of chefs and cooks who take on a team leading or managerial function, operating independently or with limited guidance from others. You will learn to plan and cost recipes, design menus, implement food safety programs, monitor kitchen operations, and lead and manage people. 

Graduates of this program are equipped not only with advanced cookery skills but also the management capabilities required to oversee operations in restaurants, hotels, cafés, pubs, clubs, and catering services—or even to run their own hospitality business. 

Successful graduates may continue into higher-level study, including: 

• SIT50422 Diploma of Hospitality Management, or 

• Other Diploma-level qualifications within the SIT Tourism, Travel and Hospitality Training Package. 

ACTB provides all required study materials as part of your enrolment. These include recipe guides, kitchen resources, and unit workbooks. Trainers with industry experience use real-world examples and demonstrations to connect classroom learning to workplace practice. 

Training is delivered face-to-face at ACTB’s Brisbane facilities: 

• Classroom: 100 Brunswick Street, Fortitude Valley, Brisbane QLD 4006 

• Kitchen Facility: 29/115 Wickham Street, Fortitude Valley, Brisbane QLD 4006 

Assessments combine practical and theoretical components and may include: 

• Written questions and projects 

• Presentations and reports 

• Role plays and observations 

• Kitchen-based demonstrations 

• 240 hours of mandatory work placement in a real hospitality environment 

• Duration: 92 weeks (78 study weeks + 14 holiday weeks) 

• Study Load: 20 classroom hours per week + approx. 5 hours of self-study 

• Work Placement: 240 hours 

• Delivery Mode: Face-to-face (classroom and kitchen-based) 

Note: The course duration is reduced to 6 months if you have successfully completed SIT30821 Certificate III in Commercial Cookery at ACTB, with proportional fee adjustment. 

There is no pre-requisites or specific entry requirement for this qualification. This course is available to all international students and ACTB requires that students are able to provide evidence that they

• Have demonstrated an IELTS level at score of least 6.0 or equivalent (test results must be no more than 2 years old) or demonstration of successful completion of at least General English at Upper Intermediate or English for Academic Purposes Upper Intermediate level.
• Have a suitable level of language, literacy and numeracy to complete course requirements with or without additional support that ACTB is able to provide.
• Have successfully completed Australian year 12 or equivalent
• Are at least at age of 18 on the date of course commencement

Please Note: All the students commencing this course are required to complete the LLND to be conducted during the time of admission to assist ACTB to identify student’s needs for additional support during their study with ACTB.

To gain this qualification, students must complete 33 units of competency: 27 core and 6 electives. 

Core Units include: 

• SITXFSA005 Use hygienic practices for food safety 

• SITHCCC027 Prepare dishes using basic methods of cookery 

• SITHKOP010 Plan and cost recipes 

• SITXCOM010 Manage conflict 

• SITXHRM009 Lead and manage people 

• SITXWHS007 Implement and monitor WHS practices 

• SITXFIN009 Manage finances within a budget 

• SITXFSA008 Develop and implement a food safety program 

• SITHKOP013 Plan cooking operations 

• SITHCCC043 Work effectively as a cook
  …and many more, covering cookery, leadership, safety, and kitchen management. 

Elective Units include: 

• SITHCCC040 Prepare and serve cheese 

• SITXWHS006 Identify hazards, assess and control safety risks 

• SITHCCC038 Produce and serve food for buffets 

• SITXCCS014 Provide service to customers 

• SITHKOP011 Plan and implement service of buffets 

• SITXCCS015 Enhance customer service experiences 

Graduates may take up positions such as: 

• Chef or Sous Chef 

• Kitchen Supervisor or Team Leader 

• Chef de Partie 

• Small business owner (hospitality) 

Further study pathways include progressing to the Diploma of Hospitality Management or other advanced hospitality qualifications. 

Please note: Completion of this course does not guarantee employment or migration outcomes. 

• Tuition Fee: AUD $14,000 

• Non-Tuition Fee: AUD $1,750

• Total Course Fee: AUD $15,750

At ACTB, students benefit from modern kitchen facilities, expert trainers with industry experience, and practical training that reflects the real demands of hospitality workplaces.

With flexible intakes, strong student support, and a central Brisbane location, ACTB ensures that every graduate is not only a skilled cook but also a capable leader ready to manage kitchen operations with confidence. 

Take the next step in your culinary career with the SIT40521 Certificate IV in Kitchen Management at ACTB.