Certificate IV in Kitchen Management

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.

Duration
80 Weeks

Must be 18 years of age or older at the time of course commencement

Some prospective students may be asked to undertake an LLN assessment or enrolment interview prior to acceptance.

Must have completed Australian Year 12 or equivalent level of schooling or a Certificate III or higher qualification with an Australian institution.

Must demonstrate English level of IELTS 6.0 overall with no band less than 5.5 or equivalent, such as:

IBT 60

PTE 50

CAE 169

OET C

Duolingo 95

General English Advanced

MOI Certificate

Certificate III or higher qualification with an Australian institution.

Must have the ability to carry out kitchen training involving physical activity, including lifting, carried out in a hot environment.

It is recommended students to complete SIT30821 – Certificate III in Commercial Cookery (or superseded) prior to enrolling in this course.

General English Upper Intermediate is generally considered to be between 5-5.5 IELTS.