Program Overview

Certificate IV in Kitchen Management / Diploma of Hospitality Management

Course Overview

Get the technical skills and advanced knowledge required to work in Australia's hospitality industry with this dual qualification. Rising discretionary incomes, busier lifestyles and reduced leisure time are fuelling strong growth in the restaurant industry. The success of popular cooking shows and a developing foodie culture in Australia has also boosted the industry. These trends are expected to support continued growth in the hospitality industry over the next five years.

This course will equip you to work within the kitchen at a supervisory level. You will gain hands-on culinary experience in the preparation of appetisers, salads, stocks, sauces, soups, seafood, meat, poultry, breads, pastries and cakes. Develop your supervisory skills and learn how to manage diversity in the workplace, implement sustainable practices, provide leadership, manage finances, and coordinate cooking operations. You will also get the advanced skills needed to manage a hospitality establishment including rostering, budgeting, marketing, and people management. You will learn customer service skills in our training restaurants, and electives may include how to operate a bar and prepare espresso coffee.

Successful completion of this course will enable you to enter the workforce as a chef or chef de partie, or to work in a management role in a diverse range of hospitality settings.

What Can I Do?

• Restaurant Manager
• Sous Chef
• Chef
• Chef de Partie
• Motel Manager

Course Outcome:

SIT40521 Certificate IV in Kitchen Management

SIT50422 Diploma of Hospitality Management

Interactive Learning Spaces

Gain practical experience in our on-campus training restaurants where you will be serving real customers. Experience taking orders, preparing drinks, serving food, and taking payment in a live training environment. As part of your studies you will also help to curate TAFE Queensland events both on and off campus.

Dual Award

Take advantage of our dual award offerings and get two qualifications instead of one. In most cases you will only need to complete a few additional units to upgrade your qualification. Save time, enhance your job prospects, and add value to your skill set.

What You Will Study

The successful achievement of this qualification requires you to complete units as per the list below.

SIT40521 Certificate IV in Kitchen Management

• To achieve this qualification you will need to complete 33 units:
  • Core Competencies: 27
  • Elective Competencies: 6
• You will also be required to undertake 240 hours of vocational placement in an approved setting.

SIT50422 Diploma of Hospitality Management

• To achieve this qualification you will need to complete 28 units:
  • Core Competencies: 11
  • Elective Competencies: 17

Core Units

SIT40521 Certificate IV in Kitchen Management

• UNIT CODE: SITHCCC023
  • UNIT NAME: Use food preparation equipment
• UNIT CODE: SITHCCC027
  • UNIT NAME: Prepare dishes using basic methods of cookery
• UNIT CODE: SITHCCC028
  • UNIT NAME: Prepare appetisers and salads
• UNIT CODE: SITHCCC029
  • UNIT NAME: Prepare stocks, sauces and soups
• UNIT CODE: SITHCCC030
  • UNIT NAME: Prepare vegetable, fruit, eggs and farinaceous dishes
• UNIT CODE: SITHCCC031
  • UNIT NAME: Prepare vegetarian and vegan dishes
• UNIT CODE: SITHCCC035
  • UNIT NAME: Prepare poultry dishes
• UNIT CODE: SITHCCC036
  • UNIT NAME: Prepare meat dishes
• UNIT CODE: SITHCCC037
  • UNIT NAME: Prepare seafood dishes
• UNIT CODE: SITHCCC041
  • UNIT NAME: Produce cakes, pastries and breads
• UNIT CODE: SITHCCC042
  • UNIT NAME: Prepare food to meet special dietary requirements
• UNIT CODE: SITHCCC043
  • UNIT NAME: Work effectively as a cook
• UNIT CODE: SITHKOP010
  • UNIT NAME: Plan and cost recipes
• UNIT CODE: SITHKOP012
  • UNIT NAME: Develop recipes for special dietary requirements
• UNIT CODE: SITHKOP013
  • UNIT NAME: Plan cooking operations
• UNIT CODE: SITHKOP015
  • UNIT NAME: Design and cost menus
• UNIT CODE: SITHPAT016
  • UNIT NAME: Produce desserts
• UNIT CODE: SITXCOM010
  • UNIT NAME: Manage conflict
• UNIT CODE: SITXFIN009
  • UNIT NAME: Manage finances within a budget
• UNIT CODE: SITXFSA005
  • UNIT NAME: Use hygienic practices for food safety
• UNIT CODE: SITXFSA006
  • UNIT NAME: Participate in safe food handling practices
• UNIT CODE: SITXFSA008
  • UNIT NAME: Develop and implement a food safety program
• UNIT CODE: SITXHRM008
  • UNIT NAME: Roster staff
• UNIT CODE: SITXHRM009
  • UNIT NAME: Lead and manage people
• UNIT CODE: SITXINV006
  • UNIT NAME: Receive, store and maintain stock
• UNIT CODE: SITXMGT004
  • UNIT NAME: Monitor work operations
• UNIT CODE: SITXWHS007
  • UNIT NAME: Implement and monitor work health and safety practices

SIT50422 Diploma of Hospitality Management

• UNIT CODE: SITXCCS015
  • UNIT NAME: Enhance customer service experiences
• UNIT CODE: SITXCCS016
  • UNIT NAME: Develop and manage quality customer service practices
• UNIT CODE: SITXCOM010
  • UNIT NAME: Manage conflict
• UNIT CODE: SITXFIN009
  • UNIT NAME: Manage finances within a budget
• UNIT CODE: SITXFIN010
  • UNIT NAME: Prepare and monitor budgets
• UNIT CODE: SITXGLC002
  • UNIT NAME: Identify and manage legal risks and comply with law
• UNIT CODE: SITXHRM008
  • UNIT NAME: Roster staff
• UNIT CODE: SITXHRM009
  • UNIT NAME: Lead and manage people
• UNIT CODE: SITXMGT004
  • UNIT NAME: Monitor work operations
• UNIT CODE: SITXMGT005
  • UNIT NAME: Establish and conduct business relationships
• UNIT CODE: SITXWHS007
  • UNIT NAME: Implement and monitor work health and safety practices

Elective Units

SIT40521 Certificate IV in Kitchen Management

• UNIT CODE: BSBSUS211
  • UNIT NAME: Participate in sustainable work practices
• UNIT CODE: HLTAID011
  • UNIT NAME: Provide First Aid
• UNIT CODE: SITHASC020
  • UNIT NAME: Prepare dishes using basic methods of Asian cookery
• UNIT CODE: SITHCCC025
  • UNIT NAME: Prepare and present sandwiches
• UNIT CODE: SITHCCC026
  • UNIT NAME: Package prepared foodstuffs
• UNIT CODE: SITHCCC040
  • UNIT NAME: Prepare and serve cheese
• UNIT CODE: SITHCCC044
  • UNIT NAME: Prepare specialised food items
• UNIT CODE: SITHFAB021
  • UNIT NAME: Provide responsible service of alcohol
• UNIT CODE: SITHFAB025
  • UNIT NAME: Prepare and serve espresso coffee
• UNIT CODE: SITHFAB027
  • UNIT NAME: Serve food and beverage
• UNIT CODE: SITXFSA007
  • UNIT NAME: Transport and store food
• UNIT CODE: SITXINV008
  • UNIT NAME: Control stock

SIT50422 Diploma of Hospitality Management

• UNIT CODE: BSBSUS411
  • UNIT NAME: Implement and monitor environmentally sustainable work practices
• UNIT CODE: BSBTWK501
  • UNIT NAME: Lead diversity and inclusion
• UNIT CODE: BSBTWK503
  • UNIT NAME: Manage meetings
• UNIT CODE: SITHACS016
  • UNIT NAME: Provide accommodation reception services
• UNIT CODE: SITHFAB021
  • UNIT NAME: Provide responsible service of alcohol
• UNIT CODE: SITHFAB023
  • UNIT NAME: Operate a bar
• UNIT CODE: SITHFAB024
  • UNIT NAME: Prepare and serve non-alcoholic beverages
• UNIT CODE: SITHFAB025
  • UNIT NAME: Prepare and serve espresso coffee
• UNIT CODE: SITHFAB027
  • UNIT NAME: Serve food and beverage
• UNIT CODE: SITHFAB030
  • UNIT NAME: Prepare and serve cocktails
• UNIT CODE: SITHFAB031
  • UNIT NAME: Provide advice on beers, spirits and liqueurs
• UNIT CODE: SITHFAB036
  • UNIT NAME: Provide advice on food
• UNIT CODE: SITHIND006
  • UNIT NAME: Source and use information on the hospitality industry
• UNIT CODE: SITHIND008
  • UNIT NAME: Work effectively in hospitality service
• UNIT CODE: SITXCCS010
  • UNIT NAME: Provide visitor information
• UNIT CODE: SITXCCS017
  • UNIT NAME: Use a computerised booking system
• UNIT CODE: SITXFIN007
  • UNIT NAME: Process financial transactions
• UNIT CODE: SITXFIN008
  • UNIT NAME: Interpret financial information
• UNIT CODE: SITXFSA005
  • UNIT NAME: Use hygienic practices for food safety
• UNIT CODE: SITXFSA006
  • UNIT NAME: Participate in safe food handling practices
• UNIT CODE: SITXHRM007
  • UNIT NAME: Coach others in job skills
• UNIT CODE: SITXHRM010
  • UNIT NAME: Recruit, select and induct staff
• UNIT CODE: SITXMPR012
  • UNIT NAME: Coordinate marketing activities
• UNIT CODE: SITXWHS006
  • UNIT NAME: Identify hazards, assess and control safety risks

Ways to Study

• International

Study Locations

• Greater Brisbane
• Gold Coast
• Sunshine Coast
• Darling Downs and South West
• North Queensland

Campus Locations

• South Bank
• Ipswich
• Robina
• Mooloolaba
• Toowoomba
• Townsville - Pimlico
• Cairns
• Whitsundays - Cannonvale

Start Dates

• 14 Jul 2025
• 27 Jan 2026

Duration

• 2 years

Workload

• Full time 4 days per week
• Full time 3 days per week
• Full time up to 4 days per week

What You'll Pay

• International: $36,100

Class Format

• Teacher-led, Scheduled
• Virtual Class: No
• Assessment: On-Campus and vocational placement
• Teacher Comms: Phone, Email, Face-to-face, Zoom

Entry Requirements

• Certificate IV in Kitchen Management: there are no formal entry requirements for this course.
• Diploma of Hospitality Management: there are no formal entry requirements for this course.

Selection Criteria

• Domestic students: there are no selection criteria requirements for domestic students
• International students:
  • English Language Proficiency: Academic IELTS 6.0 (no individual band less than 5.5) or equivalent
  • Academic Requirements: Completion of Year 10 (or equivalent)
  • Non school-leavers must have relevant work experience or qualification that indicates likely success of course completion.

Resources Required

• Reliable internet connection
• Computer with up-to-date software, including Microsoft Office and Adobe Acrobat Reader
• Recommended reading list and/or required textbooks
• Beginners knife set and other equipment
• Uniform items (including TAFE Queensland branded items)

Placement

• Completing Vocational Placement is compulsory, you are required to undertake a minimum of 240 hours of Vocational Placement to complete this course.

Important Information

• Those students who have a medical contraindication may be unable to complete the vocational placement component of their course.
• International important information:
  • This is a recommended dual qualification where you can achieve the Diploma with only an extra 6 months of study.
  • The advertised course cost and duration will be broken down as per the following:
    • Certificate IV in Kitchen Management: duration - 1 year 6 months, cost - $30,900
    • Diploma of Hospitality Management: duration - 6 months, cost - $5,200

Assessment Methods

• Skill and knowledge assessments are an essential step in progressing through your course.
• You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning.

University Pathways

• If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there.
• In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

How to Apply

• Direct application
• Apply through QTAC
• For International students:
  • Apply directly through our TAFE Queensland International Application portal
  • Apply through one of our education agents

Course Disclaimer

• All information was accurate at time of publication, however TAFE policies, tuition fees, available subsidies, and course content is subject to change without notice.
• Course commencement is dependent on sufficient enrolment numbers.
• Timetable information is subject to change prior to commencement and/or during the duration of your course.