Certificate IV in Kitchen Management

The course duration is 6 Terms (18 months), equating to 76 weeks including on-campus and work-based learning components.

Yes, work placement is compulsory. It is a requirement that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment for the duration of one term. This allows you to practise what you have learnt and increase your experience working with others in this field. Students have the option of sourcing their own relevant employment or alternatively can apply for one of Le Culinaire's workplace partner jobs.

For domestic students, the tuition fee is $14,000 with a total material fee of $490.00, bringing the total tuition fees to $14,490.00. There is also a non-refundable enrolment fee of $250. Additionally, domestic students are required to purchase a Cookery Tool Kit, Cookery Uniform and Boots, and a Food Safety Supervisor Certificate at an estimated cost from $80.00.

33 units must be completed in total: 27 core units and 6 elective units.

All international students must be a minimum of 18 years of age and meet the standard entry level requirements of either Year 12 or equivalent in the Australian education system, and English Proficiency 6.0 or equivalent.