Certificate IV in Kitchen Management
Step up to a supervisory role. Learn to roster and lead a team, manage a budget, run a food safety program and design and cost menus.
SIT40521 CRICOS 109618E Domestic and international students
- Duration
- 30 weeks, after Certificate III at ACI
- Commitment
- 3 days a week: 2 days 9Â am to 5Â pm and 1 day 9Â am to 3:30Â pm
- Work placement
- 12 service periods (real lunch or dinner services in a working kitchen) in a venue approved by ACI
- Mode of delivery
- Face-to-face study
Self-paced study - Training method
- Trainer-led classes in our training kitchen and classrooms, with structured self-paced study
- Unit structure
- 10 units over three terms
About this qualification
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 and use discretion to solve non-routine problems.
It is a pathway to work in restaurants, hotels, clubs, pubs, cafés and coffee shops, or to run a small business in these sectors.
Entry requirements
Ask us to confirm the age, academic and English requirements for this course before you apply. Email info@culinaryadelaide.sa.edu.au or call 0401Â 741Â 018. Before you enrol we also check your language, literacy, numeracy and digital skills, so we can confirm the course suits you and plan any support you need.
What the course asks of you
- Standing for long periods, often for a whole service, and working with heat, steam, sharp knives and heavy stock.
- Preparing and cooking a wide range of foods, including meat, poultry, seafood, eggs, dairy and common allergens such as nuts and gluten.
- Working at the speed of a real service, as part of a team, and following food safety and workplace safety rules.
- If you have a health condition, or religious or dietary reasons you cannot handle certain foods (for example pork, seafood, or alcohol used in cooking), talk to us before you enrol so we can discuss how this affects the course.
How service periods work
A service period is one real lunch or dinner service in a working commercial kitchen. You complete 12 service periods, organised and supervised by ACI. What you do in these services counts towards your assessment, so you must complete them to finish the course. We give you your schedule before placement starts; services can include evenings and weekends.
How you are assessed
- Written questions
- Practical tasks and observation in the kitchen
- Observation during service periods
- Portfolio of work
- Written reports and project work
- Role plays and presentations
Where it can take you
- Chef de partie
- Sous chef
- Kitchen supervisor
- Small food business owner
See job outlook and pay information on Jobs and Skills Australia: Cooks and Chefs.
Pathways
Most students start this course after the SIT30821 Certificate III in Commercial Cookery at ACI. The 30-week length assumes you get credit for the units you completed in the Certificate III. If you studied elsewhere, ask us how your earlier study counts. We assess it before we make you an offer, and the length of your course may be different.
Packaging rules
33 units in total: 27 core and 6 elective. If you completed the Certificate III at ACI, you get credit for the units the two qualifications share. The units listed below are the ones you study in this course. Full rules on training.gov.au.
Units of competency
A unit of competency is one skill area you learn and are assessed on. These are the 10 units ACI teaches in this course.
| Unit code | Unit name | Type |
|---|---|---|
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXFSA008 | Develop and implement a food safety program | Core |
| SITHKOP012 | Develop recipes for special dietary requirements | Core |
| SITHKOP013 | Plan cooking operations | Core |
| SITHKOP015 | Design and cost menus | Core |
Course fees
| Item | Amount |
|---|---|
| Tuition | |
| Tuition fee | AUD 5,400 |
| Non-tuition fees | |
| Application fee (non-refundable) | AUD 300 |
| Administration fee | AUD 500 |
| Learning resources | AUD 400 |
| Training consumables | AUD 400 |
| Uniform and toolkit | AUD 500 |
| Total | AUD 7,500 |
Monthly payment plans are available: call 0401 741 018 or email info@culinaryadelaide.sa.edu.au to set one up. Refunds follow our Refund Policy, in our policies and procedures (PDF).
Where you study
- Adelaide Culinary Institute, Level 10 West, 50 Grenfell Street, Adelaide SA 5000
- Training kitchen, 78 Currie Street, Adelaide SA 5000