Certificate IV in Kitchen Management

The total course fee is AUD $21,000, with an additional Enrolment Fee of AUD $500 and Material Fees of AUD $1,700.

The course contains 33 units of competency — 27 core units and 6 elective units. Students are required to complete a total of 48 service periods. Practical sessions are conducted in a fully equipped commercial kitchen, with classes no bigger than 20 students. A complete, clean laundered and ironed uniform and correct footwear must be worn at all times during practical classes, and the uniform and Starter toolkit will be provided by the College.

International students must achieve Academic IELTS 6.0 overall with no less than 5.5 in each band, or demonstrate upper intermediate English, or provide evidence of EAP from an approved ELICOS/ESL centre or equivalent. Any AQF qualification at Certificate III level or above delivered and assessed in English only will also be deemed as meeting the English language entry requirements.

Students may be eligible to obtain credits for individual units because of experience gained in the relevant field or from previous training and education through Recognition of Prior Learning (RPL) or Credit Transfer (CT). A fee is payable for assessing your RPL status, and further information can be obtained from the Student Support Officer.

Graduates with proper employability skills should be able to work in roles such as Saute chef, Sous chef, Fish chef, Roast chef, Grill chef, Fry chef, Vegetable chef, Pantry chef, and Pastry chef, across organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or in running a small business in these sectors.