Certificate IV in Kitchen Management

To enrol in this course, students must have completed the following units: SITXFSA005 Use hygienic practices for food safety, SITXFSA006 Participate in safe food handling, SITHCCC027 Prepare dishes using basic methods of cookery, SITHCCC042 Prepare food to meet special dietary requirements, and SITHKOP010 Plan and cost recipes.

The course runs over 78 weeks in total, which includes 68 weeks of study and 10 weeks of scheduled breaks, with a study load of 25 hours per week.

The SITHCCC043 unit requires completion of a 48-shifts logbook during the course duration. It is recommended to commence logbook completion from the 3rd month of the course. Students must source their own work placement, and regular logbook checks will occur during the course period as advised by the trainer. Fully completed logbooks must be submitted a week prior to the course end dates.

Students who successfully complete this course may continue with further study at Diploma or Advanced Diploma of Hospitality Management or Diploma or Advanced Diploma level in business and/or Leadership and Management at CTI. Individuals can also progress to other qualifications in any service industry field or advance to study at a university of their choice.

Applicants must be 18 years and above with a High School Certificate (Year 12), provide English level evidence at Upper Intermediate level (IELTS 5.5 or PTE equivalent), and submit a verified copy of qualifications and transcripts. Qualifications and transcripts need to be verified by CTI's approved student recruitment agent to confirm their genuine status.