Certificate IV in Kitchen Management

This qualification is delivered over 78 weeks, including 48 weeks of training and assessment, 12 weeks (360 hours) of Vocational Placement, and 18 weeks of holidays.

To complete this course, students participate in 360 hours of vocational placement (30 hours per week for 12 weeks). Students identify their own host workplaces for vocational placement. Specific information about vocational placement can be found in the Student Handbook and course materials.

You must have an IELTS academic score of 6.0 or equivalent (test must have been taken be no more than 12 months ago). English language competence can also be demonstrated through documented evidence of any of the following: Educated for 5 years in an English-speaking country; or Successful completion of at least 6 months of a Certificate IV level course or above in an Australian education institution; or Successful completion of an Oxford English language placement test with an overall score of not less than Level B2 (Upper Intermediate).

On successful completion of SIT40521 Certificate IV in Kitchen Management, graduates may wish to study SIT50422 Diploma of Hospitality Management, or continue their education in a range of qualifications in the hospitality industry.

The facilities and equipment that will be provided for this course are: Training rooms, Commercial kitchen with associated equipment and materials required for all units, Starter kitchen tool kit including: knives, and personal protective and safety equipment such as chef's jacket, apron and chef's cap. The equipment that students should have includes: A laptop that is installed with Microsoft Office or similar, Uniform: chef's trousers, apron, black fully enclosed non-slip shoes, At least 3x tea-towels, and other personal protective equipment and tools as may be listed on resources list prior to enrolment.