Certificate IV in Kitchen Management

The course runs for 78 weeks full-time, including 48 food services periods which consist of 200 hours of work placement.

Successful completion of Australian Year 11 or the Australian/overseas equivalent is mandatory. As part of the enrolment process, students are also required to complete a Language, Literacy, and Numeracy (LLN) test to ensure they have the ability to complete the course.

The course is delivered face-to-face at 20 hours per week, combining classroom and off-campus commercial kitchen settings. Students complete in-class and commercial kitchen activities, practice exercises, and discussions. Textbooks and workbooks are provided to support learning, and individual learning includes work/home-study, assignments, and individual reading and research.

Work placement involves a supervisor or assessor completing workplace observations of students' performance, and students collecting samples of workplace documents and recording work activities. Work placement is sourced by MIA, though students also have the flexibility to source their own placement enterprise (subject to MIA approval). There is no guarantee of employment or salary payment during workplace training.

Yes. An application can be made for Recognition of Prior Learning (RPL) when the student believes they have already attained the necessary skills and competencies elsewhere (work, other study, etc.) or have an equivalent qualification or part of a qualification. MIA also recognises AQF qualifications and Statements of Attainment issued by other RTOs and grants credit towards an award where applicable. Applications for RPL and/or Credit Transfer should be lodged prior to or immediately after enrolment.