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2 Years
Course Overview
Where You Can Study
Alexandria
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
Use hygienic practices for food safety
Participate in safe work practices
Clean kitchen premises and equipment
Prepare vegetables, fruit, eggs and farinaceous dishes
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare vegetarian and vegan dishes
Prepare stocks, sauces and soups
Prepare Asian sauces, dips and accompaniments
CIII Student ONLY
Prepare meat dishes
Receive, store and maintain stock
Prepare poultry dishes
Participate in safe food handling practices
Prepare seafood dishes
Prepare appetisers and salads
Work effectively as a cook (Work placement) 1 shifts per week @ 5 hour per shift
Work placement component
Prepare and serve cheese
Produce and serve food for buffets
Prepare food to meet special dietary requirements
Produce cakes, pastries and breads
Produce desserts
Work effectively as a cook (Workplacement) 2 shifts per week @ 4 hour per shifts
Work placement component
Plan and cost basic recipes
Plan catering for events or functions
Coach others in job skills
Provide service to customers
CIII Student ONLY
Work effectively as a cook (Workplacement) + Theory part 60h 2 shifts per week @ 4 hour per shifts
Work placement and theory component
Manage conflict
Lead and manage people
Roster Staff
Manage finances within a budget
Design and cost menus
Plan cooking operations (Work placement) theory 25h 2 shifts per week @ 5 hours
Work placement and theory component
Develop recipes for special dietary requirements
Develop and implement a food safety program
Implement and monitor work health and safety practices
Monitor work operations
Plan cooking operations (Work placement) 2 shifts per week @ 5 hours
Work placement component
Common Questions
Graduates of the Certificate IV in Kitchen Management can work as a Chef, Chef de partie, Sous Chef, Commis Chef, or Demi Chef in organisations such as restaurants, hotels, clubs, pubs, cafes, coffee shops, catering companies, event venues, or organisations that organise their own catering.
Applicants must have an English ability at the IELTS (International English Language Testing System) level 6.0 or equivalent or above. Students who wish to apply for VET courses directly without IELTS 6.0 or equivalent may package with ELICOS or complete the college EPT test.
The total duration of the Certificate IV in Kitchen Management is 80 weeks, including breaks. Please refer to the Academic Calendar & Fees for further details.
This qualification is made up of 26 Core units and 7 Elective units, for a total of 33 units, covering areas such as food preparation, kitchen management, food safety, team leadership, finance management, and work health and safety practices.
Applicants must be 18 years old or above and have completed the NSW Higher School Certificate (Year 11) or equivalent or above, in addition to meeting the English language proficiency requirement of IELTS 6.0 or equivalent.
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
