Course Overview

About This Course

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Where You Can Study

Available Locations

Sydney

Level 1 51-53 Murray St, PYRMONT, NSW 2009

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Eligibility

Entry Requirements

General Requirements

Academic Requirement: Applicants should have successfully completed Year 12 (or equivalent).
Age Requirement: Students must be a minimum age of 18 years or above at the time of course commencement.
English Language Requirement: IELTS (Academic) overall score of 6.0; or TOEFL IBT 60; or Cambridge English Advanced (CAE) 169; or PTE Academic 46 or equivalent.
English language competence can also be demonstrated through: Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, South America or Ireland; or Completed in Australia in English a substantial component (at least 50%) of a qualification at AQF level 4 or higher; or Successfully completed in Australia in English the Senior Secondary Certificate of Education; or Completed a recognised ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.
Prerequisite: Entry to this qualification is limited to those who have completed a Diploma or Advanced Diploma from the BSB Training Package (current or superseded equivalent versions), or have two years equivalent full-time relevant workplace experience in an operational or leadership role in an enterprise.
Pre-Training Review: All learners will undertake pre-training review to determine suitability for the course and student needs.
Language Literacy and Numeracy (LLN): All students will be required to complete an LLN assessment prior to the commencement of the course.
Hardware/Software Requirements: All participants are expected to have access to a laptop or computer with internet and Microsoft Office suite of applications.
DHA Requirement: Applicants must also provide documentation according to Department of Home Affairs requirements.

Career & Study Pathways

Where this takes you

Career Opportunities

Potential employment options are in the commercial cookery sector in roles such as chefs and cooks who have a supervisory or team leading role in the kitchen. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors.

Quality & Recognition

Accreditation & Migration

Academic Regulator

ASQA

Professional Body

Tourism, Hospitality and Events Industry Body

Accreditation Status

Accredited

Skills Assessor

TRA (Trades Recognition Australia)

Course Content

Units of Competency

All Units27 units

SITHCCC023

Use food preparation equipment

SITHCCC027

Prepare dishes using basic methods of cookery

SITHCCC028

Prepare appetisers and salads

SITHCCC029

Prepare stocks, sauces and soups

SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031

Prepare vegetarian and vegan dishes

SITHCCC035

Prepare poultry dishes

SITHCCC036

Prepare meat dishes

SITHCCC037

Prepare seafood dishes

SITHCCC041

Produce cakes, pastries and breads

SITHCCC042

Prepare food to meet special dietary requirements

SITHCCC043

Work effectively as a cook

SITHKOP010

Plan and cost recipes

SITHKOP012

Develop recipes for special dietary requirements

SITHKOP013

Plan cooking operations

SITHKOP015

Design and cost menus

SITHPAT016

Produce desserts

SITXCOM010

Manage conflict

SITXFIN009

Manage finances within a budget

SITXFSA005

Use hygienic practices for food safety

SITXFSA006

Participate in safe food handling practices

SITHCCC026

Package prepared foodstuffs

Elective unit

SITHCCC040

Prepare and serve cheese

Elective unit

SITHCCC038

Produce and serve food for buffets

Elective unit

SITHFAB021

Provide responsible service of alcohol

Elective unit

SITXWHS006

Identify hazards, assess and control safety risks

Elective unit

HLTAID011

Provide First Aid

Elective unit

Common Questions

Frequently Asked Questions

What are the prerequisite requirements to enter the Certificate IV in Kitchen Management?

The Training Package requires that entry to this qualification is limited to those who have completed a Diploma or Advanced Diploma from the BSB Training Package (current or superseded equivalent versions), or have two years equivalent full-time relevant workplace experience in an operational or leadership role in an enterprise.

How long does the Certificate IV in Kitchen Management take to complete?

The course duration is 78 weeks in total, which includes 40 weeks of training and assessment, 12 weeks of holidays, and is structured across 4 terms of 10 weeks each.

Does the course include work placement, and how does it work?

Yes, a key requirement of this course is the completion of work experience at one of the quality commercial training kitchens partnered with ZOI Education. This premium Work Placement helps students to graduate work-ready and highly regarded in the Cookery industry.

What English language requirements must international students meet to enrol?

International students must meet one of the following English Language Requirements: IELTS (Academic) overall score of 6.0; or TOEFL IBT 60; or Cambridge English Advanced (CAE) 169; or PTE Academic 46 or equivalent. English language competence can also be demonstrated through documented evidence such as minimum five years of study in English in certain countries, or completion of a recognised ELICOS program at upper intermediate level or equivalent.

What study pathways are available after completing this qualification?

Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT50421 Diploma of Hospitality Management.

Application

How to Apply

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!

Course Snapshot

Salary, careers & skills

Typical Salary

Entry-level (0-2 years)AUD $45,000 to $55,000 per year

Early Career (2-5 years)AUD $55,000 to $70,000 per year

Mid-Level (5-10 years)AUD $70,000 to $85,000 per year

Career Paths

Chef de PartieSous ChefKitchen ManagerHead ChefCatering Supervisor

Key Skills

Advanced food preparation and commercial cooking techniquesKitchen team leadership and supervisionMenu planning, design, and costingFinancial management and cost control in kitchen operationsStock management and inventory control

Full Course Overview

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Certificate IV in Kitchen Management

About This Course

Available Locations

Entry Requirements

Where this takes you

Accreditation & Migration

Units of Competency

Frequently Asked Questions

How to Apply

Hear From the Students