Certificate Iv in Kitchen Management

Course Description

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 latest release of the qualification and packaging rules can be found here.

 Course Duration/Fee

Course Duration: 78 weeks**

Tuition Fee: AUD $16,500  

Non-Tuition Fee: AUD $1,850*

Enrolment Fees: AUD $250

* Non-Tuition fee includes the following resources:

• Kitchen tool kit
• Chef uniform kit
• Chef shoes with anti-slip soles

** A graduate of SIT30821 Certificate III in Commercial Cookery (or a superseded version) will earn credits for the equivalent units studied.  The study period for SIT40521 Certificate IV in Kitchen Management will be determined by the number of units they will qualify for credit for.

Mode of Delivery

Face-to-face onsite classes as the following schedule:

1. Units without practical components:

• 2 Days: Face-to-Face in class and;
• 5 hours: Structured self-paced learning

2. Units with practical components:

• Day 1: Face-to-Face in class and;
• Day 2: In the training kitchen
• 2.5 hours:  Structured self-paced learning

3. Work-Based Assessment:

• Assess students on the job at a place assigned for each student to conduct the assessment for the unit SITHCCC043 Work effectively as a cook.

Intake Dates

Course Admission Requirements

• Completion of high school studies equivalent to Australian Year 12 (international students only, year 11 or equivalent) schooling OR
• Completion of secondary school /A level education overseas OR
• Demonstrated knowledge, skills and experience in the hospitality industry as per AQF requirements AND
• The ability to perform kitchen training which involves physical activity, such as lifting, in a hot environment.

English Language Requirement (for international students only):

In instances where the Department of Home Affairs (DHA) requires evidence of English language proficiency for student visa application, you will need to provide proof that you satisfy one of the following English language requirements:

• IELTS Test Score of 5.5; OR

• TOEFL (iBT) Test Score of 46; OR
• PTE Academic Test Score of 42; OR
• Cambridge English: Advanced (CAE) Test Score of 47; OR
• OET Pass Grade; OR
• TOEFL (PBT) Test Score of 527 (only if IELTS is not available); OR
• Currently studying in Australia and have studied for a period of 6 months or more at AQF Certificate III level or above.

Assessment

Assessments may include written questions, demonstration of tasks/techniques, group activities, in class activities, role play, presentation, work based project, research projects, and workplace observations/evidences.

Award Requirements

For the SIT40521 Certificate IV in Kitchen Management award, students must complete all units successfully. A Statement of Attainment will be issued to learners who partially complete the qualification.

Vocational Placement

A 200 hours has been allocated for vocational placement. 

This qualification requires student to complete at least 48 complete service periods in a commercial kitchen.

Pathway from Qualification

Students who complete SIT40521 Certificate IV in Kitchen Management may progress to SIT50422 Diploma of Hospitality Management.

Career Pathway

Job roles and titles vary across different industry sectors.  This qualification enables the student to seek employment in the following possible job roles:

• Supervisor
• Team Leader Cook
• Chef in a range of kitchen

Unit of Competency

The following units are included in this course and all are required for the award of the qualification. Students who only complete some units will be awarded with a Statement of Attainment for units successfully completed.

* These are prerequisite units.

Please note: electives may vary by state and are subject to change to meet client and industry requirements.