The SIT40521 – Certificate IV in Kitchen Management contains 27 Core Units & 6 Elective Units.

Students enrolling into SIT40521 – Certificate IV in Kitchen Management must meet the following entry requirements:

• A candidate must be a minimum age of 18 years at the time of course commencement.
• Submit a copy of minimum Year 12 or equivalent qualification or AQF Certificate III / IV or higher.
• English Language requirements
  • IELTS 6.0 or equivalent English proficiency OR
  • Successfully complete a Language, Literacy, Numeracy & Digital knowledge test (LLND) designed by Federation Academy for applicants who have not completed a formal English test like IELTS / TOEFL / PTE or do not need one for their student visa application. There are 4 sections for Language, Literacy, Numeracy & basic Digital testing assessments, which are mapped to ACSF Standards for Diploma or Advanced Diploma level qualification in Australia
• Ability to independently use & operate a computer/laptop and knowledge of basic use of office applications. Learners who do not possess basic computing skills will be referred to take basic computer training before enrolment (as Institute doesn’t offer basic IT training courses).
• Students must have access to a laptop & internet services outside class hours.
  • Although Institute will provide access to computers/laptops on loan with required resources during classroom hours to work on assignments and tasks for self-study. However, all learners are expected to have access to a laptop or computer with the Windows 11 operating system. Students must have an active email address for communication and be contactable by phone (mobile or landline) and by mail (postal address).
  • All learners are expected to have access to Office365 applications such as Microsoft Word, an email platform.
• Attend an interview (face to face via an authorised agent / Phone / TEAMS)
  • All prospective students (the candidates) are interviewed and will have the course explained to them by a Student Services Officer and/or authorised agents. The purpose of this interview is to ensure the candidate understands the commitment of signing up to the course, entry requirements, course outcomes, and what is expected of the student during their studies with Federation Academy.
  • All learners will be required to review all pre-enrolment information available via Federation Academy’s website, application form, student handbook, marketing flyer & via authorised international agents. All pre-enrolment information clearly articulates the entry requirements, course expectations, subjects covered, training & assessment strategies, course outcomes, academic pathways, any vocational work placement requirements (if any). All the course information provided aims to identify the suitability of the course, any support needs, and the process of any possible “Recognition of Prior Learning opportunities.

• Chef: Lead kitchen operations by preparing, designing and presenting meals in commercial environments such as restaurants, hotels and cafes.
• Chef de Partie: Supervise a specific kitchen section, coordinate food preparation, and ensure quality and consistency in your designated area.
• Commercial Cook: Prepare a wide range of food items and dishes in hospitality venues using professional cookery techniques.
• Kitchen Supervisor / Team Leader: Oversee kitchen staff, manage kitchen operations, ensure food safety and maintain high standards of kitchen performance.
• Small Business Kitchen Operator: Apply culinary and management skills to run or assist in managing small hospitality businesses, cafes, or catering services.

Explore diverse and rewarding career pathways with our Certificate IV in Kitchen Management. Whether you’re working toward a leadership role in commercial cookery or preparing for further qualification like the Diploma of Hospitality Management, this course equips you with both practical and supervisory skills for the hospitality industry.

Graduates of the SIT40521 – Certificate IV in Kitchen Management may progress to the Diploma of Hospitality Management to further develop specialised culinary leadership and kitchen management skills.

Tuition Fees (choose one depending on student type):

• Onshore Students: 19,500

• Offshore Students: 21,ooo

Other Fees:

• Material Fee: AUD 1,500

• Application Fee (one-time): AUD 250 (Onshore Students) / 500 (Offshore Students)