Certificate IV in Kitchen Management
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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Demonstrate the attainment of at least ACSF level 3 by successful completion of Australian Year 12 qualification or equivalent; and Hold a valid and current study visa; and Will need to handle and cook dairy and non-vegetarian food items including beef and pork; and Should have basic computer and MS Office skills (Word, Excel and PowerPoint) and access to the internet. |
| Minimum Age to Apply | Applicants must be a minimum of 18 years of age at the time of commencement; and |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Hold a minimum IELTS score of 5.5 OR PTE score of 42 OR Certificate III in EAL or equivalent OR speak English as a first language. Alternatively, students may demonstrate ACSF and LLN levels by undertaking ABCI’s ACSF assessments. In addition, applicants: |