Certificate IV in Kitchen Management

SIT40521 Certificate IV in Kitchen Management is a qualification that 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. Aspire Academy Australia delivers the qualification full time over 97 weeks at its Melbourne City Campus, made up of 65 weeks of scheduled classes, 10 weeks of industry placement and work-based training, and 22 weeks of breaks. The course covers the essential aspects of running a successful kitchen, from operational planning and budgeting through to leading kitchen staff. Completion requires 27 core units and 6 elective units, spanning food safety and hygiene, the full range of commercial cookery and patisserie techniques, stock control, recipe and menu design and costing, rostering, work health and safety, and financial and team management. Students complete 48 service periods (192 hours) of industry placement plus 2 service periods (8 hours) of work-based training, and are placed by Aspire Academy Australia with host employers who have entered into a work placement agreement. Learning takes place in a fully equipped, industry-standard commercial training kitchen and a theory classroom, and assessment may involve a combination of written assignments, project tasks and practical tasks. The 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. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.