ACTB is CRICOS registered and welcomes students from all over the world.


CRICOS Course Code: 109702J

About the Course

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Units of Competency

A total of 33 Units (26 Core and 7 electives)

Pathways into the qualification

There is no pre-requisites or specific entry requirement for this qualification. This

course is available to all international students and ACBT PTY. LTD. requires that

students are able to provide evidence that they


  • Have demonstrated an IELTS level at score of least 5.5 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 ACBT PTY. LTD. 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 LLN test on the orientation day to assist ACTB to identify student’s needs for additional support during their study with ACTB.

Pathways from the qualification

Once students have successfully completed SIT40521 CERTIFICATE IV IN KITCHEN MANAGEMENT, they can apply for jobs within the marketing industry which can include chefs at restaurants, hotels, clubs, pubs, cafés, and/or coffee shops.


The further study pathways available to students who undertake this qualification include:

  • SIT50422 Diploma of Hospitality Management
  • or any other Diploma level qualification with the SIT Tourism, Travel and Hospitality Training Package
Qualification and recognition

Students who successfully complete this qualification will be awarded the nationally recognised SIT40521 Certificate IV in Kitchen Management.


A total of 33 Units (26 Core and 7 electives) must be completed and deemed competent to achieve the qualification SIT40521 Certificate IV in Kitchen Management. Participants who achieve competency in any unit/s will receive a Statement of Attainment (provided USI is verified) for that unit/s without completing all 33 units in the qualification. Students completing all the required units of competency will attain full qualification.

*Electives may be changed at any stage at the discretion of the College.

Mode of delivery

Classroom based

Program delivery Classroom based
Course Details
Provider Name Australian College of Technology & Business
RTO Code 32017
CRICOS Code 03164M
Delivery Location 100 Brunswick St, Fortitude Valley QLD 4006, Australia
Kitchen Location 29/115 Wickham StFortitude Valley, Fortitude Valley QLD 4006
Delivery Mode Face to face (Classroom based)
Duration 92 weeks, including 78 study weeks and 14 weeks of holidays.
Study Load 20 hours per week in the classroom
Work Placement 240 hours
Estimated Self-Study Hour 5 hours per week ((may be more or less depending on learner’s pre-existing skills and knowledge)
Teaching/learning resources

Students will have access to the following course materials:

  • Study Guides
  • Assessment packs
  • Power-point presentations
  • Online course content
  • Computers
  • Internet access
  • Links to external resources
  • Overhead projectors
  • Video camera for recording presentations (assessments)
Assessment methods

Assessment methods used for this qualification are varied and will provide a range of ways forindividuals to demonstrate that they have met the required outcomes. Assessment methods may include:

  • Written Question
  • Projects
  • Presentations
  • Report Writing
  • Role Plays/Observations
  • Kitchen Based Demonstration
  • Work Placement


At the beginning of each unit, your trainer and assessor will outline the assessment tasks that must be completed.

Nominal hours

400 hours

Term Dates

Please refer to ACTB Term Dates

Particular Amount
Tuition Fees AUD 20,000
Non-Tuition Fees AUD 2,000
Total Fees AUD 22,000

** The course duration is reduced to 6 months after student has successfully completed SIT30821 Certificate III in Commercial Cookery from ACTB PTY LTD. The tuition fees payable would be adjusted proportionally**