Certificate IV in Kitchen Management (Apprenticeship)
Advance your culinary career and learn key kitchen management skills with a Certificate IV in Kitchen Management apprenticeship at MCIE.
+ Chef de Partie
+ Commis Chef
+ Food and Beverage Team Leader
+ Restaurant Owner
+ Kitchen Manager
+ Duration: 36 months
+ Work placement: 240 hours
Local students Yes
International students No
Is this funded?
Yes - Government funding is available to eligible students. Click here to see if you qualify.
How can I study?
This qualification is delivered as an Apprenticeship. It is also available via classroom delivery.
Take your cookery career to the next level with a Certificate IV in Kitchen Management in Melbourne through MCIE. Designed for students who want to earn while they learn on-the-job, this apprenticeship program provides the knowledge and skills for taking on leadership roles in commercial kitchens.
In this professional cookery course, you’ll learn key cookery and kitchen management skills from professionally trained chefs.
National code: SIT40521
Units: 27 core + 6 elective units
Location: Delivered primarily in the workplace
Program delivery: Apprenticeship
Work placement: 48 service periods (240 hours)
Total duration: 156 weeks
Delivery weeks: 138 weeks
Holiday weeks: 18 weeks
Please note: Students undertaking the Hospitality – Cookery programs will be required to handle and cook a variety of meat, poultry and seafood as part of their course. This includes but is not limited to, meat such as lamb, beef, port, kangaroo, etc, poultry such as chicken, duck, turkey, quail, etc., seafood including a variety of fish and shellfish. Some dishes may also require the inclusion of wine, spirits or liqueurs.
With a Certificate IV in Kitchen Management, you could become a:
Chef de Partie
Food and Beverage Manager
According to the National Skills Commission:
There are currently 108,800 chefs employed in Australia
This occupation has steady future growth of nearly 14%
On average, Australian chefs earn around $1,250 a week
72% of chefs work full-time in Australia
25% of workers in this role are women, with an average age of 35
Full fee: $14,500
Government subsidised fee: $250
*This program is delivered with Victorian and Commonwealth government funding to eligible candidates. Eligibility criteria applies.
Enrolment fees include additional resources required for the program and student ID charges. For additional service fees, such as re-assessment fees or Recognition of Prior Learning (RPL), please refer to the Domestic Student Handbook.
Included in materials fee
1 X White Chef coat long sleeves with stud buttons (with MCIE Logo)
1 X Checked Chef trouser
1 X White flat top hat (with MCIE Logo)
1 X White neckerchief
1 X Bib style white apron
1X Half-length white apron
1 X Safety boots / clogs / sturdy slip resistant shoes
Cooks Knife 22 cms
Bread Knife 26 cms
Boning knife 15 cms
Paring Knife 9 cms
Turning Knife 6 cms
Palette knife 20 cms
Sharpening steel 25 cms
Wooden spoon 30 cms
Rubber Spatula / Scraper
Whisk stainless steel 30 cms
Tongs stainless steel 23 cms
Set of star nozzles
Serving spoon perforated 30 cms
Pastry brush 2.5 cms
Tea Towel – 2 numbers
Piping bag 50 cms
Knife carry case 18 pockets
This program is delivered in the workplace with approximately 6 hours of structured workplace training per month.
Assessment for this program includes written tasks, long and short answer questions, group tasks, practical cookery tasks, oral presentations, role plays, scenarios, case studies, work placement logbooks, portfolios and projects.
We recommend that students have access to a laptop or tablet to submit their assessments. MCIE provides access to Microsoft Office.
A chef’s toolkit and uniform is also included in the resource fee.
Cher’s toolkit includes:
22cm cook’s knife, 26cm bread knife, 15cm boning knife, 9cm paring knife, 6cm turning knife, 20cm palette knife, filleting knife, 25cm sharpening steel, 30cm wooden spoon, rubber spatula, 30cm whisk, 23cm tongs, poultry scissors, star piping nozzle set, pocket thermometer, 2.5cm pastry brush, peeler, bowl scraper, tea towel, 50cm piping bag, 18-pocket knife roll.
Chef’s uniform includes:
MCIE white long-sleeve chef’s coat, checked chef’s trousers, MCIE white flat-top hat, white neckerchief, bib-style apron, half-length apron, slip-resistant safety shoes.
There are no prerequisite qualifications required to enter this program.
Education and skills
Students must complete a Pre-Training Review, meet the Language, Literacy and Numeracy (LLN) skill standards for this program level, and demonstrate they are a suitable candidate for this program.
You must be an Australian citizen or permanent resident of at least 18 years of age.
All candidates require a Unique Student Identification (USI) number. If you do not have a USI number you can apply for one online at https://www.usi.gov.au/students, or you can give MCIE administration staff permission to apply on your behalf.
Students with disabilities
MCIE welcomes all people with disabilities, learning differences and medical conditions. Acceptance in this program is subject to candidates’ ability to undertake all program requirements as discussed in the Pre-Training Review, with reasonable adjustments where applicable.
Students must have sufficient digital literacy skills to access online content, enter answers to written questions and communicate with trainers via email, the student portal and the learning management system.
Candidates may be asked to provide evidence of the following for work placement (requirements vary according to host employer policies):
National Police Check
Flu vaccination and COVID-19 vaccinations
Credit Transfer (CT) and Recognition of Prior Learning (RPL) are available. Credit Transfer is free of charge. RPL application fees are $145 per hour. Please click here for more information on RPL fees, terms and conditions.
SITXFSA005 Use hygienic practices for food safety
SITXWHS005 Participate in safe work practices
SITXINV006 Receive, store and maintain stock
SITHKOP009 Clean kitchen premises and equipment
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC035 Prepare poultry dishes
SITHCCC037 Prepare seafood dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC036 Prepare meat dishes
SITHCCC043 Work effectively as a cook (48 mandatory service periods)
SITHKOP010 Plan and cost recipes
SITHCCC041 Produce cakes, pastries and breads
SITHPAT016 Produce desserts
SITHCCC042 Prepare food to meet special dietary requirements
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
HLTAID011 Provide First Aid
SITHCCC025 Prepare and present sandwiches
BSBSUS211 Participate in sustainable work practices
SITHCCC040 Prepare and serve cheese
SITHCCC039 Produce pates and terrines
This is Nationally Recognised Training,
leading to Australian Qualifications
Framework (AQF) qualification or a
Statement of Attainment.
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