Build practical capability in kitchen management.
The Certificate IV in Kitchen Management reflects the work of chefs and cooks who hold a supervisory or team-leading role in a commercial kitchen.
Students build broad cookery capability while learning to plan menus, coordinate kitchen operations, manage food safety, control costs and lead people.
The qualification can support work in restaurants, hotels, clubs, pubs, cafés, coffee shops and small hospitality businesses.
From technical knowledge to practical application.
Commercial cookery
Develop practical capability across preparation methods, meat, seafood, poultry, vegetables, desserts and special dietary requirements.
Kitchen operations
Plan recipes and menus, coordinate food production, manage stock and maintain safe, hygienic work practices.
People and performance
Roster and lead kitchen teams, manage conflict, monitor operations and support a productive service environment.
Training built around the work.
Apply knowledge through industry-relevant tasks.
TSC's course information describes practical, industry-relevant training supported by experienced trainers and assessors. Knowledge and practical competence must be demonstrated for each delivered unit.
- Prepare and present dishes in a commercial training kitchen
- Plan and cost recipes and menus for service
- Coordinate workflow, stock, food safety and kitchen operations
- Complete service-period requirements and demonstrate effective cookery practice
A complete schedule for this qualification.
The supplied TSC training strategy allocates 1388 scheduled course hours across 60 training weeks, plus 18 weeks of scheduled term breaks, for a total duration of 78 weeks.
Training and assessment
Coursework combines trainer-led technical learning with practical skill development. Assessment evidence is gathered against the requirements of each unit. TSC provides the current timetable, assessment plan and any practical-location details during the admission and orientation process.
Every unit in TSC's supplied delivery schedule.
The core and elective units below come directly from TSC's supplied training strategy. Unit order and calendar dates may be adjusted for a future intake without changing the qualification requirements.
| Code | Unit title | Type |
|---|---|---|
| SITHCCC023 | Use food preparation equipment | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC028 | Prepare appetisers and salads | Core |
| SITHCCC029 | Prepare stocks, sauces and soups | Core |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
| SITHCCC035 | Prepare poultry dishes | Core |
| SITHCCC036 | Prepare meat dishes | Core |
| SITHCCC037 | Prepare seafood dishes | Core |
| SITHCCC041 | Produce cakes, pastries and breads | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHCCC043 | Work effectively as a cook | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHKOP012 | Develop recipes for special dietary requirements | Core |
| SITHKOP013 | Plan cooking operations | Core |
| SITHKOP015 | Design and cost menus | Core |
| SITHPAT016 | Produce desserts | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXFSA008 | Develop and implement a food safety program | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXINV006 | Receive, store and maintain stock | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITHCCC026 | Package prepared foodstuffs | Elective |
| SITHCCC040 | Prepare and serve cheese | Elective |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| SITHFAB021 | Provide responsible service of alcohol | Elective |
| BSBTWK501 | Lead diversity and inclusion | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
Know the requirements around the qualification.
Practical face-to-face training is completed in a commercial training kitchen, and work placement is required.
Some units require service periods in which skills are demonstrated during live or simulated kitchen operations.
Skills must be applied in accordance with relevant legislation, Australian standards and industry codes of practice.
Admission is based on the TSC course booklet.
Applicants must satisfy TSC's provider entry criteria even where the national qualification itself lists no formal entry requirements.
Accepted English alternatives include five years of education in an English-speaking country, at least six months of a Certificate IV course at an Australian RTO, a successful English Placement Test, or equivalent PTE/TOEFL results. For Certificate III courses, the booklet also lists CPCCWHS1001 under its academic requirement.
Read every entry requirementWhere this qualification can lead.
Completion can support students to pursue relevant employment and continue developing through supervised workplace experience, specialist skills or further study. A qualification does not by itself guarantee employment, licensing or registration.
- Chef or cook roles with supervisory or team-leading responsibility
- Kitchen operations in restaurants, hotels, cafés, clubs and catering businesses
- Further study such as the SIT50422 Diploma of Hospitality Management
Bring existing experience into the conversation.
Course credit, Credit Transfer and RPL
Students may ask TSC about Credit Transfer for equivalent completed units or Recognition of Prior Learning (RPL) based on relevant skills and experience. Evidence and assessment requirements apply, and the outcome can affect the individual training plan.
Equipment, materials and learning resources
The published material fee is listed on this page. Before enrolment, ask TSC for the current list of required personal equipment, protective clothing, technology and any items supplied by the college.