This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
This qualification is delivered over a period of 1.5 years, consisting of:
Note: Students are required to attend 20 contact (face-to-face) scheduled hours each week of study.
Tuition fee: $18,500
Material fee: $1,000
Application fee: $250
Notes:The Course Material Fees covers the students resources used in the delivery of this course. All Fees & Charges are in Australian Dollars (AUD) and GST exempt. Fees & Charges may vary where RPL and/or CT has been approved
Delivery methods for this course include:
No other modes are offered.
Perth
4
Lead, Innovate, and Excel in Culinary Arts
The Certificate IV in Kitchen Management at AIHM is designed for experienced cooks ready to step into kitchen leadership roles. This course blends advanced culinary techniques with operational management, preparing students to oversee kitchen teams, menu development, and food safety compliance in dynamic hospitality settings.
At AIHM, we specialise in:
🌿 Australian Native Ingredients – Master the use of bush herbs, botanicals, and game meats like kangaroo and emu.
🥗 Plant-Based Culinary Arts – Develop expertise in vegan and vegetarian gastronomy, a growing global trend.
♻️ Sustainability & Ethical Sourcing – Learn eco-conscious cooking practices to reduce food waste and support ethical supply chains.
With hands-on training in commercial kitchens, expert mentorship, and a nationally recognised qualification, this program is your gateway to a career as a head chef, kitchen manager, or executive chef.
Students enrolling in this course are to meet:
English Requirements: IELTS General English Level 6.0 Or another equivalent recognised English Language test.
Academic Level: Year 12 or equivalent high school certificate.
Minimum Age: 18 years or over at the time of commencement.
To achieve the SIT40521 Certificate IV in Kitchen Management, students must complete 33 units, including:
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
AIHM DIRECT ENTRY STUDENTS
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, egg and farinaceous dishes*
SITHCCC031 Prepare vegetarian and vegan dishes*
SITHCCC035 Prepare poultry dishes*
SITHCCC036 Prepare meat dishes*
SITHCCC037 Prepare seafood dishes*
SITHCCC041 Produce cakes, pastries and Breads*
SITHCCC042 Prepare food to meet special dietary requirements*
SITHCCC043 Work effectively as a cook*#
SITHKOP010 Plan and cost recipes
SITHKOP012 Develop recipes for special dietary requirements*
SITHKOP013 Plan cooking operations*
SITHKOP015 Design and cost menus*
SITHPAT016 Produce desserts*
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices*
SITXFSA008 Develop and implement a food safety program*
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXINV006 Receive, store and maintain stock*
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
AIHM PROGRESSING STUDENTS
SITHKOP012 Develop recipes for special dietary requirements*
SITHKOP013 Plan cooking operations*
SITHKOP015 Design and cost menus*
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFSA008 Develop and implement a food safety program*
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
NOTE:
* These units have a pre-requisite. Pre-requisites must be scheduled and completed prior to undertaking these units.
# Denotes the unit prescribed for work placement purpose.
AIHM DIRECT ENTRY STUDENTS
SITHCCC026* Package prepared foodstuffs
SITHCCC040* Prepare and serve cheese
SITHCCC044* Prepare specialised food item
SITXWHS005 Participate in safe work practices
SITXCOM007 Show social and cultural sensitivity
BSBSUS211 Participate in sustainable work practices
AIHM Progressing Students
Students progressing from the SIT30821 Certificate III in Commercial Cookery will receive full credit for the six (6) elective units successfully completed, and therefore are not required to undertake additional electives in this qualification.
NOTE:
* These units have a pre-requisite. Pre-requisites must be scheduled and completed prior to undertaking these units.
Assessment
All units of competency are assessed using a variety of methods including:
Resources
AIHM will provide the following learning and assessment resources to students attending this course: eVersity LMS for e-Learning Resources, Student Learning Resources and Student Assessment Resources.
Students are required to bring their own devices (BYOD) as follows: To successfully complete your course, you will be required to have a laptop, tablet, or mobile device to access learning materials, complete assessments, and engage in online activities. Ensure your device is fully charged and ready for all sessions.
eVersity Online Campus is more than a learning platform—it’s the heart of AIHM’s commitment to delivering innovative, flexible, and industry-aligned education. Designed with institutions, industry partners, and participants in mind, eVersity combines advanced technology with human-centered support.
Whether enhancing skills or exploring new opportunities, eVersity ensures a streamlined, future-focused experience supported by Industry Insight Avatars—interactive guides offering real-world expertise to enrich the learning journey.
At AIHM, we believe that student well-being is fundamental to both academic success and personal growth. AIHM provides additional training for students on an individual need’s basis. If progress is unsatisfactory for example, students may be scheduled to attend additional face to face classes and/or provided with one-on-one tuition and/or allocated a AIHM mentor/s.
How we support you
Together, these initiatives reflect AIHM’s unwavering commitment to leaving no student behind, nurturing confidence, resilience, and readiness for the future.
RPL and CT are available to students as follows:
AIHM provides Recognition of Prior Learning (RPL) and Credit Transfer (CT) opportunities to all students. Students should apply for Recognition of Prior Learning (RPL) or Credit Transfer (CT) prior to enrolment or at any time during their studies if they find that they have an existing competency or prior learning in any of the units offered in this course.
Students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area should complete and submit an application. Recognition of RPL/CT may reduce the course duration and the course fees & charges may vary where RPL and/or CT has been approved.
Once all required competency for each unit for this course have been successfully completed, graduates will be awarded an AIHM’s Certificate including an Academic Record. Students that have not achieved competency in all chosen units for this qualification will be issued a Statement of Attainment for units successfully achieved competency in.
Graduates of the SIT40521 Certificate IV in Kitchen Management can choose to pursue further studies in the SIT50422 Diploma of Hospitality Management with AIHM.
This package of courses develops a strong academic profile supported by practical experience in the world of ‘Culinary Arts’.
Step into Culinary Leadership with a Specialised Edge in the Certificate IV in Kitchen Management!
Advance your culinary journey with AIHM — where leadership, creativity, and innovation come together. Elevate your skills in kitchen supervision, team management, and menu planning, while continuing to explore our signature specialisations in plant-based cuisine and Australian native ingredients.
With a strong focus on real-world application, sustainability, and operational excellence, this course prepares you to confidently lead in fast-paced, modern kitchens.
Step up, lead with flavour—your next chapter starts at AIHM.
Toll Free (AUS): 1800 88 AIHM (1800 882 446)
connect@aihm.au
www.aihm.au
WhatsApp & Mobile: +61 489 188 824
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East Perth WA 6004
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