Certificate IV in Kitchen Management

Students are required to complete 48 service periods (192 hours in total) for the unit SITHCCC043 – Work Effectively as a Cook, with each service period averaging 4 hours. These structured on-the-job service periods provide hands-on experience in operational kitchens and assess the student's ability to perform kitchen tasks under real workplace conditions.

The total course fee is $15,700 AUD. The payment structure includes an enrolment fee of $200, tuition fees of $15,000 paid in four instalments of $3,750 per term, and a materials fee of $500. Recognition of Prior Learning (RPL) is charged at $455 per unit if applicable. All payments are in Australian dollars.

Students are assessed through a combination of practical and theoretical methods, including practical demonstrations of cookery and kitchen management skills in a commercial training kitchen, written assessments, quizzes and projects, competency observations during practical sessions and work placement, and structured service period completions. Assessment tasks are conducted during scheduled training weeks as outlined in the course timetable.

Students must present to class in neat, casual attire suitable for practical activities; specific clothing requirements for practical placement are discussed during Day 1 Induction. Students will need basic stationery and a notebook, and access to a computer with an internet connection is recommended. Students may bring portable electronic devices such as laptops or tablets to classroom sessions. A prescribed online textbook is issued to assist with study.

The 52-week course comprises 40 weeks of training and assessment spread across 4 terms of 10 weeks each, plus 12 weeks of scheduled holidays. Face-to-face training is delivered at 20 hours per week, including sessions at UMA College and a contracted commercial training kitchen, with an additional approximately 5 hours per week of self-directed study.