Certificate IV in Kitchen Management

Fees vary depending on your eligibility. The total fees for the 18-month course are: Subsidised – $7,546 (approx. $2,515 per semester); Concession – $5,488 (approx. $1,829 per semester); Full Fee – $17,493 (approx. $5,831 per semester). You may be eligible for government subsidised training. Fees vary depending on subjects you enrol into.

Yes, there are extra costs of approximately $560.00 for uniform, name badge, equipment and knives. You will be given more detail at information sessions.

Yes, you will need to successfully complete a vocational placement of up to 200 hours during this course.

Yes, the cookery program includes a range of food types and materials inclusive of meat, poultry, seafood including shellfish. This is a requirement relating to individual units of competency, therefore participants will need to handle and prepare appropriate food items as part of this course to meet the training package outcomes. In some circumstances educators can provide alternative options for some proteins within specific units of competency but participants must be able to fulfil assessment requirements under assessment conditions.

To complete the qualification you are required to complete all 27 core units and 6 elective units. This course includes managing diversity, food preparation equipment, basic methods of cookery, appetisers, salads, stocks, sauces, soups, poultry, seafood, meat, cakes, pastries, breads, planning and costing basic menus, desserts, leadership and food and workplace safety. Students who successfully complete only one or more units of competency but not the full qualification are eligible to receive a Statement of Attainment.