Course Overview
Eligibility
International Students — English Language Requirements:
Career & Study Pathways
Course Content
Develop recipes for special dietary requirements
Core unit
Plan cooking operations
Core unit
Design and cost menus
Core unit
Manage conflict
Core unit
Manage finances within a budget
Core unit
Develop and implement a food safety program
Core unit
Roster staff
Core unit
Lead and manage people
Core unit
Monitor work operations
Core unit
Implement and monitor work health and safety practices
Core unit
Use food preparation equipment
Core unit
Produce cakes, pastries and breads
Core unit
Prepare food to meet special dietary requirements
Core unit
Work effectively as a cook
Core unit — Work based training unit
Plan and cost recipes
Core unit
Produce desserts
Core unit
Use hygienic practices for food safety
Core unit
Participate in safe food handling practices
Core unit
Receive, store and maintain stock
Core unit
Prepare dishes using basic methods of cookery
Core unit
Prepare appetisers and salads
Core unit
Prepare stocks, sauces and soups
Core unit
Prepare vegetable, fruit, eggs and farinaceous dishes
Core unit
Prepare vegetarian and vegan dishes
Core unit
Prepare poultry dishes
Core unit
Prepare meat dishes
Core unit
Prepare seafood dishes
Core unit
Produce and serve food for buffets
Elective unit
Produce pates and terrines
Elective unit
Prepare and serve cheese
Elective unit
Coach others in job skills
Elective unit
Prepare and present sandwiches
Elective unit
Identify hazards, assess and control safety risks
Elective unit
Common Questions
This qualification is expected to be completed in 78 weeks, which includes 60 weeks of face-to-face training and assessment spread over 6 terms of 10 weeks each and 18 weeks of term breaks (accumulative). Students will also need to complete 200 hours of Work Based Training in a restaurant with a commercial kitchen. Note that the duration can be shortened to 26 weeks due to Credit Transfer if the student has completed SIT30816 Certificate III in Commercial Cookery at Hilton Academy.
The fees for the Certificate IV in Kitchen Management are: Tuition Fee of $19,600, an Enrolment Fee of $250, and a Material Fee of $2,445. Students who wish to obtain a kitchen toolkit through Hilton Academy (including chef's uniform, safety shoes, various knives and small equipment) can do so for an additional cost.
Students are required to complete 200 hours of Work Based Training (work placement) in a restaurant with a commercial kitchen as part of their course. The work placement location is as per the individual student agreement.
International students must provide evidence of completion of the IELTS Test (Academic or General) with an overall band score of 6, or an equivalent test score (such as TOEFL iBT total of 67, Pearson Test of English Academic overall of 47, or others as listed), completed within 2 years from the application date. Alternatively, IELTS 5.5 with 10 weeks of ELICOS, or IELTS 5.0 with 20 weeks of ELICOS, is accepted. Some students may be exempt if they hold a passport from the UK, USA, Canada, New Zealand or Republic of Ireland, or have completed at least 5 years of study in English in certain countries, among other criteria.
Students who complete the Certificate IV in Kitchen Management may wish to continue their education into a range of Diploma qualifications, such as the SIT50416 Diploma of Hospitality Management. Career pathways include roles such as chef or chef de partie, head chef, kitchen manager, or culinary entrepreneur in restaurants, hotels, clubs, pubs, cafes and coffee shops, or running a small business in these sectors.
Application
Three simple steps to get enrolled
Step 01
Enquire
Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.
Step 02
Submit Documents
Our team will guide you on exactly which documents to prepare and submit.
Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
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Priya Sharma
India
Master of Nursing · Griffith University
