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1.5 Years
On campus (100% on campus, 0% online). Face to face with a teacher in a classroom or simulated workplace environment.
Full time / On-campus · Full time — 4 days per week (South Bank); 3 days per week (Cairns: Tue/Wed/Thu 8am–4:30pm; Townsville: Mon/Tue/Wed 8am–4pm)
13 Jul 2026 | 27 Jan 2027
Course Overview
Where You Can Study
South Bank, Brisbane QLD
66 Ernest St, South Brisbane, QLD 4101
Eligibility
Career & Study Pathways
Quality & Recognition
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
Use food preparation equipment
Safely use commercial kitchen equipment to prepare a range of different food types. Pre-requisite: SITXFSA005.
Prepare dishes using basic methods of cookery
Use a range of basic cookery methods to prepare dishes. Pre-requisite: SITXFSA005.
Prepare appetisers and salads
Prepare appetisers and salads following standard recipes, selecting and preparing ingredients, using relevant equipment and cookery and food storage methods. Pre-requisite: SITXFSA005.
Prepare stocks, sauces and soups
Prepare various stocks, sauces and soups following standard recipes. Pre-requisite: SITXFSA005.
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. Pre-requisites: SITHCCC027, SITXFSA005.
Prepare vegetarian and vegan dishes
Prepare and cook various vegetarian and vegan dishes following standard recipes. Pre-requisites: SITHCCC027, SITXFSA005.
Prepare poultry dishes
Prepare and cook a range of poultry dishes following standard recipes. Pre-requisites: SITHCCC027, SITXFSA005.
Prepare meat dishes
Prepare and cook a range of meat dishes following standard recipes. Pre-requisites: SITHCCC027, SITXFSA005.
Prepare seafood dishes
Prepare and cook a range of fish and shellfish dishes following standard recipes. Pre-requisites: SITHCCC027, SITXFSA005.
Produce cakes, pastries and breads
Produce cakes, pastries and breads in a commercial kitchen following standard recipes. Pre-requisite: SITXFSA005.
Prepare food to meet special dietary requirements
Prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. Pre-requisites: SITHCCC027, SITXFSA005.
Work effectively as a cook
Work as a cook, organising, preparing and cooking a variety of food items across different service periods and menu types. Pre-requisites: SITHCCC027, SITXFSA005.
Plan and cost recipes
Plan and cost recipes for dishes or food product ranges for any type of cuisine or food service style.
Develop recipes for special dietary requirements
Develop recipes for people who have special dietary needs for lifestyle, medical or religious reasons. Pre-requisites: SITHCCC027, SITHCCC042, SITHKOP010, SITXFSA005.
Plan cooking operations
Plan the production of food in commercial kitchens, organising required food supplies and supervising food production processes. Pre-requisite: SITXFSA005.
Design and cost menus
Design profitable menus for all types of cuisines and food service styles. Pre-requisite: SITHKOP010.
Produce desserts
Produce hot, cold and frozen desserts following standard and special dietary recipes. Pre-requisite: SITXFSA005.
Manage conflict
Resolve complex or escalated complaints and disputes with internal and external customers and colleagues using effective conflict resolution techniques and communication skills.
Manage finances within a budget
Take responsibility for budget management, interpreting budgetary requirements, allocating resources, monitoring actual income and expenditure, and reporting on budgetary deviations.
Use hygienic practices for food safety
Use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses, following predetermined organisational procedures and identifying and controlling food hazards.
Participate in safe food handling practices
Handle food safely during the storage, preparation, display, service and disposal of food, following predetermined procedures as outlined in a food safety program.
Develop and implement a food safety program
Develop, implement and evaluate a food safety program for all stages in the food production process. Pre-requisites: SITXFSA005, SITXFSA006.
Roster staff
Develop, administer and communicate staff rosters, planning rosters according to industrial provisions, operational efficiency requirements, and within wage budgets.
Lead and manage people
Lead and manage people individually and in teams, and support and encourage their commitment to the organisation.
Receive, store and maintain stock
Check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items. Pre-requisite: SITXFSA005.
Monitor work operations
Oversee and monitor the quality of day-to-day work, communicating effectively with team members, planning and organising operational functions, and solving problems.
Implement and monitor work health and safety practices
Implement predetermined work health, safety and security practices to ensure a safe workplace, monitoring safe work practices and coordinating consultative arrangements, risk assessments and WHS training.
Common Questions
The Certificate IV in Kitchen Management has a duration of 18 months and is offered as a full-time course. Depending on the campus, students attend either 3 or 4 days per week.
Yes, students are required to undertake 240 hours of vocational placement in an approved setting as part of the successful completion of this qualification.
The fees vary depending on eligibility. The concession fee is $20,035, the subsidised fee is $21,585, the full fee is $28,745, and the international student fee is $32,100. A range of government funded courses are available for eligible students, and fee concessions may also apply.
The Certificate IV in Kitchen Management is available at campuses across Greater Brisbane (South Bank), Gold Coast, Sunshine Coast, Darling Downs and South West, and North Queensland (Cairns and Townsville - Pimlico).
Successful completion of this course will enable you to enter the workforce as a chef or chef de partie. Other possible job roles include Kitchen Manager and Kitchen Supervisor, with the course equipping you to work within the kitchen at a supervisory level.
Application
Three simple steps to get enrolled
Step 01
Enquire
Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.
Step 02
Submit Documents
Our team will guide you on exactly which documents to prepare and submit.
Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
Processing time: Offer letter issued within approximately 1 business days.
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India
Master of Nursing · Griffith University
