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12 months full time; 6-18 months
Full time
February | July
Course Overview
Where You Can Study
Eligibility
Career & Study Pathways
Quality & Recognition
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
Provide First Aid
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare vegetarian and vegan dishes
Produce cook-chill and cook-freeze foods
Prepare poultry dishes
Prepare meat dishes
Prepare seafood dishes
Prepare and serve cheese
Produce cakes, pastries and breads
Prepare food to meet special dietary requirements
Work effectively as a cook
Prepare specialised food items
Clean kitchen premises and equipment
Plan and cost recipes
Develop recipes for special dietary requirements
Plan cooking operations
Design and cost menus
Produce desserts
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Develop and implement a food safety program
Coach others in job skills
Roster staff
Lead and manage people
Receive, store and maintain stock
Monitor work operations
Implement and monitor work health and safety practices
Common Questions
Yes, the Certificate IV in Kitchen Management SIT40521 is listed as a Free TAFE course. The State Government's Free TAFE for Priority Courses initiative covers the cost of tuition (excluding Amenities Fees and Materials Fees) for eligible students. Free TAFE places are limited, so prospective students should call 1300 635 276 to check availability. Note that Free TAFE is available to eligible students for one course enrolment in a lifetime.
If you are not eligible for Free TAFE, the fees vary by eligibility: the concession tuition fee is $1,520 (total $1,700 including amenities), the government subsidised fee is $7,600 (total $7,860), and the non-subsidised fee is $20,150 (total $20,410). There is also a materials fee of $150 and a maximum annual amenities fee of $260. Fees displayed are indicative only and subject to change based on individual circumstances at enrolment.
All Hospitality training is conducted between Monday to Saturday from 8.30am to 9.30pm. The nature of the industry requires students to participate in service periods that are reflective of the job outcomes and will include lunch and dinner service periods within the student-led cafes and restaurants.
Once you have successfully completed the Certificate IV in Kitchen Management SIT40521, you can move into a Diploma of Hospitality Management SIT50422. Further study could then lead you to Melbourne Polytechnic's Bachelor of Hospitality Management.
Yes, students will develop their own signature dishes and serve them to customers in St Georges, Melbourne Polytechnic's award-winning restaurant, giving real industry experience even while studying. The course also involves participation in lunch and dinner service periods within the student-led cafes and restaurants.
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!
Honestly I was lost when I first started looking at Australian colleges. There are just too many options and every agent gives you different info. A friend told me about FindTheCourses and within a week I had shortlisted 3 programs that actually matched my budget and visa situation. My advisor Sanjay was super helpful — never felt like I was being pushed into anything.
Priya Sharma
India
Master of Nursing · Griffith University
