Certificate IV in Kitchen Management
Provider:
Course Code:
SIT40521
CRICOS Code:
109578H
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
78-Week
Study Mode:
Full Time
Location:
Sydney, New South Wales, Australia
Course Fees:
AUD 24,000 Per Course
Delivery Mode:
On Campus, Online Delivery, Blended Delivery
Target:
International
Intake:
8
Course Overview
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.
Course Structure
Total number of units of competency (subjects) required to receive this qualification is 33, comprising of 27 core units and 6 elective units.
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Students must have completed an overseas equivalent of Year 12 or higher qualification.
|
| Minimum Age to Apply | Students must be over 18 years of age.
|
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Have an IELTS* score of 5.5 with no band less than 5.0 (test results must be no more than 2 years old) or it's equivalent. |
Pathway
- Certificate IV in Commercial Cookery + Diploma of Hospitality Management + Advanced Diploma of Hosp
- Certificate IV in Commercial Cookery + Diploma of Hospitality Management
Career Opportunities
- Chef
- Chef de partie
Internship or Work Placements
360 hours total work placement.