Certificate IV in Kitchen Management

The estimated total course cost is $23,500, comprised of $21,000 in tuition fees and $2,500 in non-tuition fees. Non-tuition fees include a chef coat with long sleeves and a toolkit comprised of a knife set. Students are also required to purchase checkered chef trousers and non-slip enclosed toe shoes/safety boots.

The qualification is delivered over 78 weeks full-time, consisting of 54 weeks of training and assessment, 12 weeks of structured work placement, and 12 weeks of term break.

This course is not suitable for persons unable to handle meat, seafood, poultry or dairy. Campbell Institute cannot guarantee that kitchen facilities are free from potential allergens, including airborne particles of potential allergens. Accordingly, this course may not be suitable for people with severe allergies, including nut allergies.

Yes. Campbell Institute offers both Credit Transfer and Recognition of Prior Learning (RPL). Credit Transfer recognises qualifications and Statements of Attainment issued by any other Australian Registered Training Organisation, and there are no fees attached. RPL acknowledges skills and knowledge acquired through previous training, work or life experience. Students seeking either option should indicate this on their enrolment form and submit supporting documentary evidence.

Applicants must demonstrate an English level of 6.0 with no band less than 5.5 (IELTS or equivalent). Additionally, students must undertake a language, literacy and numeracy assessment and/or enrolment interview prior to acceptance.