Course Overview

About This Course

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non- routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Where You Can Study

Available Locations

Melbourne

31-37 Russell St, Abbotsford, VIC 3067

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Student Information

Fees & Entry by Student Type

International Students

Tuition Fee

$23,200 total (Tuition Fee $20,700 + Material Fee $2,000 + Application Fee $500, non-refundable)

Duration

78 weeks (including 20 weeks holidays), 20 hours/week face-to-face

Study Mode

Full-time

Entry Requirements

 Must be at least 18 years of age or over at the time of commencement of the course.  Completed Year 12 (Australian) or equivalent.  International students must meet Student Visa requirements and provide evidence of English language proficiency with a minimum score of IELTS 6.0 or equivalent or study minimum of 6 weeks of upper intermediate level ELICOS at at approved ELT centre.  Prospective students seeking enrolment at Holborne Institute will have to successfully complete a placement test at the required ACSF level of qualification. Placement Test provides Holborne Institute with an insight into student’s capability and helps to make a decision whether the student possesses sufficient LLN skills to pursue the qualification they are looking to be enrolled in with or without support.

Eligibility

Entry Requirements

General Requirements

Career & Study Pathways

Where this takes you

Career Opportunities

Head Chef
Kitchen Manager
Sous Chef
Kitchen team leadership and food service operations roles in restaurants, hotels and cafes
Pathway to running a small food-service business

Quality & Recognition

Accreditation & Migration

Academic Regulator

ASQA

Professional Body

Tourism, Hospitality and Events Industry Body

Accreditation Status

Accredited

Skills Assessor

TRA (Trades Recognition Australia)

Course Content

Units of Competency

All Units20 units

SITXFSA005

Use hygienic practices for food safety

SITHCCC023

Use food preparation equipment

SITXFSA006

Participate in safe food handling practices

SITXINV006

Receive, store and maintain stock

SITHCCC027

Prepare dishes using basic methods of cookery

SITHCCC028

Prepare appetisers and salads

SITHCCC029

Prepare stocks, sauces and soups

SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC040

Prepare and serve cheese

SITHASC025

Prepare Asian rice and noodles

SITHCCC038

Produce and serve food for buffets

SITXCOM010

Manage conflict

SITHCCC043

Work effectively as a cook

SITHCCC031

Prepare vegetarian and vegan dishes

SITHCCC035

Prepare poultry dishes

SITHCCC036

Prepare meat dishes

SITHCCC037

Prepare seafood dishes

SITHCCC041

Produce cakes, pastries and breads

SITHPAT016

Produce desserts

SITHCCC039

Produce pates and terrines

Common Questions

Frequently Asked Questions

What is the CRICOS code and national code for the Certificate IV in Kitchen Management at Holborne Institute?

The CRICOS course code is 109600D and the VET National Code is SIT40521.

How long does the Certificate IV in Kitchen Management take to complete?

The course has a duration of 78 weeks.

How much does the Certificate IV in Kitchen Management cost at Holborne Institute?

The tuition fee is AU$21,000, with a non-tuition fee of AU$4,500, bringing the estimated total course cost to AU$25,500.

Where is the Certificate IV in Kitchen Management delivered?

The course is delivered at Holborne Institute's Melbourne Campus, located at Level 3, 277 Flinders Lane, Melbourne, Victoria 3000.

Is this course a dual qualification?

No, the Certificate IV in Kitchen Management at Holborne Institute is not a dual qualification.

Application

How to Apply

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!

Course Snapshot

Salary, careers & skills

Typical Salary

Entry-level (0-2 years)AUD $45,000 to $55,000 per year

Early Career (2-5 years)AUD $55,000 to $70,000 per year

Mid-Level (5-10 years)AUD $70,000 to $85,000 per year

Career Paths

Chef de PartieSous ChefKitchen ManagerHead ChefCatering Supervisor

Key Skills

Advanced food preparation and commercial cooking techniquesKitchen team leadership and supervisionMenu planning, design, and costingFinancial management and cost control in kitchen operationsStock management and inventory control

Full Course Overview

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Certificate IV in Kitchen Management

About This Course

Available Locations

Fees & Entry by Student Type

Entry Requirements

Where this takes you

Accreditation & Migration

Units of Competency

Frequently Asked Questions

How to Apply

Hear From the Students