Certificate IV in Kitchen Management

The program is delivered over 138 weeks, plus 18 weeks of holidays, for a total duration of 156 weeks. Total course duration can vary depending on student progress.

The tuition fee is $14,500. Additional fees apply depending on delivery location: Regional VIC delivery is $250 and Melbourne Metropolitan delivery is $250. Enrolment fees include additional resources required for the program and student ID charges. A chef's toolkit and uniform are also included in the resource fee.

This program is delivered in the workplace with approximately 6 hours of structured workplace training per month (3 hours structured training and 3 hours trainer contact sessions per month, either remotely or in the workplace). Assessments and resources are available online via the Learning Management System. Assessment methods include written tasks, long and short answer questions, group tasks, practical cookery tasks, oral presentations, role plays, scenarios, case studies, work placement logbooks, portfolios and projects.

Yes, this apprenticeship is delivered with Victorian and Commonwealth funding for eligible students. Contact MCIE on 1300 737 004 for more details.

A chef's toolkit and uniform are included in the resource fee. The toolkit includes items such as a 22cm cook's knife, 26cm bread knife, 15cm boning knife, 9cm paring knife, 6cm turning knife, 20cm palette knife, filleting knife, 25cm sharpening steel, 30cm wooden spoon, rubber spatula, 30cm whisk, 23cm tongs, poultry scissors, star piping nozzle set, pocket thermometer, 2.5cm pastry brush, peeler, bowl scraper, tea towel, 50cm piping bag, and an 18-pocket knife roll. The uniform includes an MCIE white long-sleeve chef's coat, checked chef's trousers, MCIE white flat-top hat, white neckerchief, bib-style apron, half-length apron, and slip-resistant safety shoes.