Course Overview

About This Course

This qualification is designed for chefs and cooks who take on supervisory or team-leading roles within a kitchen environment. These professionals operate with a degree of independence, often making decisions and using discretion to address non-routine problems, typically under minimal guidance. The application of skills gained through this qualification must comply with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice. There are no specific occupational licensing, certification, or legislative requirements tied to this qualification at the time of publication.

This qualification will be delivered over 60 weeks, including 48 weeks of training and assessment and 12 weeks of holidays. You will be required to attend face-to-face 20 hours per week of training and assessment in a classroom.

Delivery Locations:
QLD – Gold Coast: Level 1, 9 Bay Street, SOUTHPORT, Queensland 4215
NSW – Sydney: Level 6 16-18 Wentworth St, PARRAMATTA, New South Wales 2150

Eligibility

Entry Requirements

Requirements

Although the training package does not stipulate any entry requirements for this training product, HTA has the following entry requirements in place:

For International Students:

Be at least 18 years of age.
Participate in a course entry interview (pre-enrolment review) to determine suitability of the course and additional support needs.
Undertake HTA's ACSF Level 5 LLND assessment.
Must have access to and bring their own portable device (laptop or iPad/tablet with keyboard) to class with up-to-date Microsoft Office suite (Word, PowerPoint, Outlook, Excel).
Must provide evidence of English Language proficiency.
Upon acceptance, must provide evidence of holding an Australian Student Visa (subclass 500).

English Language Requirements (minimum scores, taken within last 3 years):

IELTS: 6.0 (or 5.5 with 10 weeks ELICOS, or 5.0 with 20 weeks ELICOS)
TOEFL (Internet-Based Test): 64 (or 46 with 10 weeks ELICOS, or 35 with 20 weeks ELICOS)
Cambridge English: Advanced (CAE): 169 (or 162 with 10 weeks ELICOS, or 154 with 20 weeks ELICOS)
Pearson Test of English Academic (PTE Academic): 50 (or 42 with 10 weeks ELICOS, or 36 with 20 weeks ELICOS)
Occupational English Test (OET): B for each test component

English proficiency evidence not required if:

You are a citizen and hold a passport from the UK, USA, Canada, New Zealand, or the Republic of Ireland.
You are a Foreign Affairs, Defence-sponsored, or Secondary Exchange (AASES) student.
You are enrolled in a registered school course, standalone ELICOS, course delivered in another language, or a postgraduate research course.
You have completed at least 5 years of study in English in Australia, the UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland.
In the 2 years before applying for enrolment, you completed, in Australia and in English, the Senior Secondary Certificate of Education or a qualification at Certificate IV or higher while on a student visa.

For Domestic Students:

Be at least 18 years of age.
Participate in a course entry interview (pre-enrolment review) to determine suitability of the course and identify any additional support needs.
Undertake HTA's ACSF Level 5 LLN assessment.
Must have access to and bring their own portable device (laptop or iPad/tablet with keyboard) to class with up-to-date Microsoft Office suite (Word, PowerPoint, Outlook, Excel).

Career & Study Pathways

Where this takes you

Career Opportunities

Completing this qualification contributes to recognition as a trade cook and provides a pathway to employment in various settings, including restaurants, hotels, clubs, pubs, cafes, and coffee shops. This qualification prepares a person to select, adapt and transfer skills to a new environment and to provide technical advice and some leadership in resolution of specific problems. This would be applied across a range of roles in a variety of contexts with some complexity in the extent and choice of options available.

Course Content

Units of Competency

All Units25 units

SITXFSA005

Use hygienic practices for food safety

Core

SITXFSA006

Participate in safe food handling practices

Core

SITHCCC023

Use food preparation equipment

Core

SITHCCC027

Prepare dishes using basic methods of cookery

Core

SITXWHS005

Participate in safe work practices

Core

SITHCCC028

Prepare appetisers and salads

Core

SITHCCC029

Prepare stocks, sauces and soups

Core

SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes

Core

SITHCCC031

Prepare vegetarian and vegan dishes

Core

SITHCCC035

Prepare poultry dishes

Core

SITHCCC036

Prepare meat dishes

Core

SITHCCC037

Prepare seafood dishes

Core

SITHCCC041

Produce cakes, pastries and breads

Core

SITHCCC042

Prepare food to meet special dietary requirements

Core

SITHKOP009

Clean kitchen premises and equipment

Core

SITHKOP010

Plan and cost recipes

Core

SITHPAT016

Produce desserts

Core

SITXHRM007

Coach others in job skills

Core

SITXINV006

Receive, store and maintain stock

Core

SITHCCC043

Work effectively as a cook

Core

SITHCCC026

Package prepared foodstuffs

Elective – Group A

SITHCCC032

Produce cook-chill and cook-freeze foods

Elective – Group A

SITHCCC033

Re-thermalise chilled and frozen foods

Elective – Group A

HLTAID011

Provide First Aid

Elective – Group C

SITXINV007

Purchase goods

Elective – Group C

Common Questions

Frequently Asked Questions

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

This qualification will be delivered over 60 weeks, including 48 weeks of training and assessment and 12 weeks of holidays. You will be required to attend face-to-face 20 hours per week of training and assessment in a classroom.

Where is this course delivered?

The course is delivered at two locations: QLD – Gold Coast: Level 1, 9 Bay Street, SOUTHPORT, Queensland 4215, and NSW – Sydney: Level 6 16-18 Wentworth St, PARRAMATTA, New South Wales 2150.

What are the English language requirements for international students?

Prospective students must have taken an approved English test within the last 3 years and achieved the minimum score. Minimum scores are: IELTS 6.0, TOEFL (Internet-Based Test) 64, Cambridge English: Advanced (CAE) 169, PTE Academic 50, or OET Band B for each test component. Lower scores may be accepted with additional ELICOS study. Some students may be exempt from providing English test results (e.g., citizens holding a passport from the UK, USA, Canada, New Zealand, or the Republic of Ireland).

Will I receive a uniform as part of the course?

All Hospitality students will be given (charges included in fees) one full set of chef's uniform through a designated supplier. The chef's uniform consists of: Chef's jacket, Trousers, Apron, Chef's hat, Protective footwear, and a Full set of knives for all practical classes (to be locked at all times). All students must wear a full set of chef's uniform when they attend training in the commercial kitchen.

What further study pathways are available after completing this qualification?

You may enrol in the following qualification(s) upon completion of this program to further enhance your knowledge and skills: Certificate IV in Kitchen Management and 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!

Processing time: Offer letter issued within approximately 1 business days.

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Certificate IV in Kitchen Management

About This Course

Entry Requirements

Where this takes you

Units of Competency

Frequently Asked Questions

How to Apply

Hear From the Students