Course Overview
Eligibility
Career & Study Pathways
Course Content
Use food preparation equipment
Core unit (Direct Entry)
Prepare dishes using basic methods of cookery
Core unit (Direct Entry)
Prepare appetisers and salads
Core unit (Direct Entry)
Prepare stocks, sauces and soups
Core unit (Direct Entry)
Prepare vegetable, fruit, egg and farinaceous dishes
Core unit (Direct Entry)
Prepare vegetarian and vegan dishes
Core unit (Direct Entry)
Prepare poultry dishes
Core unit (Direct Entry)
Prepare meat dishes
Core unit (Direct Entry)
Prepare seafood dishes
Core unit (Direct Entry)
Produce cakes, pastries and Breads
Core unit (Direct Entry)
Prepare food to meet special dietary requirements
Core unit (Direct Entry)
Work effectively as a cook
Core unit (Direct Entry) — work placement unit
Plan and cost recipes
Core unit (Direct Entry)
Develop recipes for special dietary requirements
Core unit
Plan cooking operations
Core unit
Design and cost menus
Core unit
Produce desserts
Core unit (Direct Entry)
Manage conflict
Core unit
Manage finances within a budget
Core unit
Use hygienic practices for food safety
Core unit (Direct Entry)
Participate in safe food handling practices
Core unit (Direct Entry)
Develop and implement a food safety program
Core unit
Roster staff
Core unit
Lead and manage people
Core unit
Receive, store and maintain stock
Core unit (Direct Entry)
Monitor work operations
Core unit
Implement and monitor work health and safety practices
Core unit
Package prepared foodstuffs
Elective unit (Direct Entry)
Prepare and serve cheese
Elective unit (Direct Entry)
Prepare specialised food item
Elective unit (Direct Entry)
Participate in safe work practices
Elective unit (Direct Entry)
Show social and cultural sensitivity
Elective unit (Direct Entry)
Participate in sustainable work practices
Elective unit (Direct Entry)
Common Questions
This qualification is delivered over a period of 1.5 years, consisting of 78 weeks in total — 50 weeks of tuition and 18 weeks of breaks/holidays. Students are required to attend 20 contact (face-to-face) scheduled hours each week of study.
The fees for the Certificate IV in Kitchen Management are: Tuition fee $18,500, Material fee $1,000, and Application fee $250. All fees and charges are in Australian Dollars (AUD) and are GST exempt. Fees and charges may vary where RPL and/or Credit Transfer has been approved.
Students enrolling in this course must meet the following requirements: an English language proficiency of IELTS General English Level 6.0 or another equivalent recognised English Language test; an academic level of Year 12 or equivalent high school certificate; and a minimum age of 18 years or over at the time of commencement.
Yes. Students who have successfully completed the SIT30821 Certificate III in Commercial Cookery at AIHM will receive credit for twenty-three (23) core units and only need to complete the remaining 10 core units to achieve this qualification. They will also receive full credit for the six (6) elective units and therefore are not required to undertake additional electives.
Graduates of the Certificate IV in Kitchen Management can pursue roles such as Chef, Chef de Partie, Kitchen Supervisor, Catering Supervisor, or Food Safety Coordinator. The qualification also prepares students for leadership roles such as Head Chef, Kitchen Manager, or Executive Chef in global hospitality venues. Graduates can also choose to pursue further studies in the SIT50422 Diploma of Hospitality Management with AIHM.
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!
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India
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