Certificate IV in Kitchen Management

CRICOS Course Code 115466K

BUILD YOUR CAREER IN CULINARY CREATIVITY

Australia’s hospitality industry is one of the country’s largest and fastest-growing sectors. Demand for skilled chefs continues to rise, with around 81,000 hospitality job openings expected over the next five years.

A career as a chef allows you to turn your passion for food into a profession. As a chef, you can:

Express creativity by developing recipes and modernising classic dishes.

Master food presentation using contemporary plating techniques.

Work in fast-paced kitchen teams that build skills and confidence.

Progress into leadership roles with pathways to supervisory and management positions.

If you enjoy food, teamwork, and a dynamic environment, professional chef training can lead to an exciting career.

At AGI, the Certificate IV in Kitchen Management provides the practical skills, industry knowledge, and confidence to succeed — whether your goal is to become a chef, lead a kitchen team, or start your own culinary business.

Benefits & Outcomes

Career Outcomes

Possible Job Roles:
✔ Chef
✔ Chef de Partie
✔ Kitchen Supervisor
✔ Catering Supervisor
✔ Café, Restaurant or Catering Business Owner

Benefits of This Qualification

Strong Industry Demand
Australia’s hospitality sector continues to face skills shortages, creating strong employment opportunities for qualified chefs in restaurants, hotels, resorts, cruise ships, and catering companies.

Creative Career
Work as a chef allows you to express creativity daily through menu design, recipe development, flavour combinations, and professional food presentation.

Global Opportunities
Culinary skills are highly transferable worldwide, allowing qualified chefs to work and travel across Australia and internationally.

Pathway to Business Ownership
Develop kitchen management and leadership skills that can support progression into supervisory roles or launching your own café, restaurant, or catering business.

Make an Impact
Food connects people. As a chef, you create memorable dining experiences and deliver enjoyment through quality food and service.

Migration & Career Pathways in Australia
Chef and hospitality occupations are frequently recognised in Australia’s skilled workforce demand. Completing this qualification can help graduates build the skills and experience needed to pursue employment and explore future migration pathways.

During the course you will develop these skills:

Understanding Ingredients and Seasonings
Learn to select, store, and prepare ingredients such as meat, seafood, poultry, vegetables, grains, and dairy. You will also develop skills in balancing flavours using herbs, spices, marinades, and classic seasoning techniques used in commercial kitchens.

Knife Skills and Food Preparation
Develop professional knife handling and cutting techniques including slicing, dicing, julienne, and portioning while maintaining food quality, presentation, and kitchen safety.

Food Safety and Sanitation
Gain knowledge of professional food safety standards including safe handling, temperature control, cross-contamination prevention, and workplace hygiene aligned with Australian regulations.

Menu Planning and Recipe Development
Learn to design menus that consider cost, nutrition, seasonal ingredients, and customer preferences, while creating consistent and efficient recipes.

Cooking Techniques, Stocks and Sauces
Build skills in key cooking methods such as grilling, roasting, frying, steaming, and baking, while preparing essential stocks, soups, and sauces used in professional kitchens.

These practical skills prepare you to work confidently in commercial kitchens and progress within the hospitality industry.

Plating design

Inventory control

Communication and team work

Leadership and management

Creativity and Confidence and much more…

This exciting and hands-on qualification is designed to help you build professional commercial cookery knowledge and advanced culinary skills. It will support you in progressing from entry-level kitchen roles to becoming a confident and capable industry professional.

With strong industry demand for qualified chefs in Australia and globally, this course can open doors to rewarding career opportunities, leadership roles, and potential migration pathways

Course Details

duration and cost

Duration 100 weeks including:

Teaching 78 weeks (20 hrs per week)

Holidays 22 weeks

Costs:

Tuition fee $19,500

Resource fee $2,500

Enrolment fee $250

Please refer to our brochure for course fees description

Start dates:

20th July 2026

6th October 2026

11th January 2027

30th March 2027

14th June 2027

30th August 2027

Units of competency

27 Core Units

6 Elective Units

download course guide and qualification unit outline for detailed information

Delivery

8 hours at the classroom per week

8 hours practical skills class per week

4 hours/week of study support (learning and assessment tasks between face-to-face consultations)

Face to face | Self study | Practical

Entry Requirements

Entry Requirements

Domestic Students:
No formal entry requirements.

International Students:

Age: Must be 18 years or older.
Pre-Enrolment Consultation: Students must attend a consultation (on campus, phone, or online) to confirm course suitability, discuss electives, costs, and RPL options.
English Level: IELTS 6.0 overall (no band below 5.5) or equivalent, including recognised ELICOS pathways if required.
Education: Completion of Year 12 or equivalent. Applicants without this may demonstrate relevant work experience or qualifications.

Note:
Students may apply for Recognition of Prior Learning (RPL) or Credit Transfer, which may shorten the course. All new students (except RPL applicants) must complete an LLN test before starting to identify any language or numeracy support needs.

Explore Your Qualification

SIT40521 Certificate IV in Kitchen Management provides training in professional cookery and kitchen operations, preparing students for leadership roles in commercial kitchens. Training combines theory with hands-on experience in a commercial kitchen led by qualified chefs.

Turn your passion for cooking into a career. Develop the practical skills and confidence to work in commercial kitchens in Australia or internationally.

Whether your goal is to become a Chef de Partie, move into kitchen leadership, or continue further study, AGI will support your journey.

Take the Next Step

Check Your Eligibility – Ensure you meet the entry requirements.
Download the Course Guide – View course details and outcomes.
Speak With Our Admissions Team – Get advice on study options.

Pathway to Hospitality Leadership

Start with the Certificate IV in Kitchen Management and progress to the Diploma of Hospitality Management through a clear pathway, building kitchen and supervisory skills before moving into hospitality management.

This combination prepares graduates for roles such as chef, kitchen supervisor, or hospitality manager, while supporting further study and potential migration opportunities in Australia’s hospitality sector.