Certificate IV in Kitchen Management

The total fees include a Tuition Fee of $15,000.00 AUD, an Enrolment Fee of $200.00 AUD, and a Material Fee of $1,000.00 AUD. The material fees cover learning and assessment materials (including raw materials used in the commercial kitchen), a full uniform and safety boots, and a chef knife set. Additional fees may apply — please refer to the International Fees Schedule.

Students must complete 48 complete food service periods in a workplace environment. Students are required to prepare dishes for customers within the typical time constraints of a busy commercial kitchen. Time is allocated in weeks 66–75 for completion of the food service shifts, though work experience in a local restaurant during the course can count toward these shifts at any time. Students are responsible for finding their own vocational work placements, which must be pre-approved by the College. Students who are unable to find placement will be supported (but not guaranteed) in finding a suitable venue.

The course is offered at the Sydney Campus (classrooms at Suite 602 & 603 and Suite 701, Level 6–7, 541 Kent Street, Sydney NSW 2000; kitchen at Suite 7/7A, 418A Elizabeth Street, Surry Hills NSW 2010) and the Melbourne Campus (classrooms and kitchen both at Suite 301, Level 3, 201 Fitzroy Street, St Kilda VIC 3182).

Upon successful completion of SIT40521 Certificate IV in Kitchen Management, students may pursue the SIT50422 Diploma of Hospitality Management, either with Choice Business College or with another CRICOS Provider.

Students must achieve a competent result in 33 units in total, comprising 27 core units and 6 elective units. Assessments may be conducted through a combination of written questions and answers, case studies, roleplays, practical demonstrations, and work placement.