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1.8 Years
Blended delivery methods, including face-to-face learning, live virtual classrooms, eLearning, and/or work placement.
Full time
Course Overview
Where You Can Study
Level 7, 8 Quay Street, Haymarket, NSW 2000, Australia
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 food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, egg, and farinaceous dishes
Prepare vegetarian and vegan dishes
Prepare poultry dishes
Prepare meat dishes
Prepare seafood dishes
Produce cakes, pastries and breads
Prepare food to meet special dietary requirements
Work effectively as a cook
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
Roster staff
Lead and manage people
Receive, store and maintain stock
Monitor work operations
Implement and monitor work health and safety practices
Lead diversity and inclusion
Elective unit
Produce pates and terrines
Elective unit
Prepare and serve cheese
Elective unit
Enhance customer service experiences
Elective unit
Transport and store food
Elective unit
Coach others in job skills
Elective unit
Common Questions
The Certificate IV in Kitchen Management (SIT40521) has a duration of 1 year and 9 months (87 weeks) for full-time students.
International students must be a minimum of 18 years of age and have an English proficiency of IELTS 5.5 or equivalent. Language Literacy and Numeracy (LLN) level is also assessed during the Orientation Session or after students agree to commence their course(s).
The total fees for the Certificate IV in Kitchen Management are $22,460, which includes a tuition fee of $21,000, material fees of $1,210 (covering chef uniform, toolkits, boots and online resources), and a processing/enrolment fee of $250. Payment options include direct debit, bi-monthly instalments, and full payment. Prices are subject to change without notice.
This course requires the completion of 33 units of competency, including 27 core units and 6 elective units.
The course is delivered at the Sydney Campus located at Level 7, 8 Quay Street, Haymarket, NSW 2000, Australia, or through Employment Based training (conditions apply). The mode of delivery includes blended delivery methods, incorporating face-to-face learning, live virtual classrooms, eLearning, and/or work placement.
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
