This information is for domestic students. If you are international, click here
This information is for domestic students. If you are international, click here

Certificate IV in Kitchen Management

5.0 out of 5 stars (based on 1 review)
Very good0%
Read reviews


Certificate IV in Kitchen Management

Do you dream of being head chef at your own restaurant? Take the lead by honing your knowledge and skills in all things culinary with a Certificate IV in Kitchen Management at MCIE.

Job prospects

+ Chef

+ Sous Chef

+ Commis Chef

+ Chef de Partie

+ Cook

+ Food and Beverage Team Leader


+ Duration: 78 weeks

+ Work placement: 192 hours approx

Local students Yes

International students No

Is this funded?

Yes - Government funding is available to eligible students. Please click here to see if you qualify.

How can I study?

This course is available on campus and as an apprenticeship. Call us to discuss your study options.

Get qualified as a professional chef with our Certificate IV course in Kitchen Management in Melbourne CBD. Designed for keen students looking for a hands-on cookery course, the Certificate IV in Kitchen Management provides the knowledge and skills for professional kitchen management.

This commercial cookery course is taught by professional chefs both in the classroom and online, with hands-on training in our commercial kitchens and real-world learning on work placement.

National code: SIT40521

Units: 27 core + 6 elective units


MCIE CBD Campus, Level 8 & Level 9, 234 – 250 Collins St, Melbourne, VIC 3000
MCIE Training Kitchen, 112 Peel Street, North Melbourne, VIC 3051
MCIE Southbank Kitchen 28-30 Fanning Street, Southbank, VIC 3006

Program delivery: Blended training

Work placement: Approximately 192hrs

Total duration: 78 weeks

Delivery weeks: 60 weeks

Holiday weeks: 18 weeks

Please note that 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

  • Cook

  • Commis Chef

  • Kitchen Manager

  • Chef de Partie

  • Restaurant Owner

  • 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
Materials fee: $400

This program is only delivered as a full fee for service program.

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

  • Filleting knife

  • Sharpening steel 25 cms

  • Wooden spoon 30 cms

  • Rubber Spatula / Scraper

  • Whisk stainless steel 30 cms

  • Tongs stainless steel 23 cms

  • Poultry Scissors

  • Set of star nozzles

  • Pocket thermometer

  • Serving spoon perforated 30 cms

  • Pastry brush 2.5 cms

  • Peeler

  • Bowl Scraper

  • Tea Towel – 2 numbers

  • Piping bag 50 cms

  • Knife carry case 18 pockets


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, 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.


Digital technology

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.


Industry requirements

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


Prior experience

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.

Blended training delivery

This program is delivered through a blend of face-to-face classes on MCIE campus and commercial training kitchens with online learning.


Assessment for this program includes written tasks, long and short answer questions, practical cookery tasks, group tasks, oral presentations, role plays, scenarios, case studies, work placement journals, logbooks, portfolios and projects.

Mandatory work placement

Students are required to complete 48 service periods for the work-based training component of this course. MCIE will organise your placement with one of our hospitality host employers.

Core Units

SITXFSA005 Use hygienic practices for food safety

SITHCCC043* Work effectively as a cook

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

SITHKOP010 Plan and cost recipes

SITHCCC036* Prepare meat dishes

SITHCCC041* Produce cakes, pastries and breads

SITHPAT016* Produce desserts

SITHCCC042* Prepare food to meet special dietary requirements

SITXFSA006 Participate in safe food handling practices

SITXWHS007 Implement and monitor work health and safety practices

SITXHRM009 Lead and manage people

SITXMGT004 Monitor work operations

SITXCOM010 Manage conflict

SITHKOP012* Develop recipes for special dietary requirements

SITXFIN009 Manage finances within a budget

SITXINV006* Receive, store and maintain stock

SITHKOP013* Plan cooking operations

SITXHRM008 Roster staff

SITHCCC031* Prepare vegetarian and vegan dishes

SITXFSA008* Develop and implement a food safety program

SITHKOP015* Design and cost menus

Elective Units

HLTAID011          Provide First Aid

SITHCCC025     Prepare and present sandwiches

SITXCOM007     Show social and cultural sensitivity

SITHCCC040     Prepare and serve cheese

SITHCCC039     Produce pates and terrines

SITHKOP014      Plan catering for events or functions

Nationally Recognised Training

This is Nationally Recognised Training,
leading to Australian Qualifications
Framework (AQF) qualification or a
Statement of Attainment.

Apply now

The reviews

Best training school to become a Chef!!

April 22, 2021

MCIE have the best Chef trainers and the best facilities to learn how to come a Chef!!

Translate »