This qualification 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. This 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. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Certificate IV in Kitchen Management
- CRICOS Code:112465B
- National Course Code:SIT40521
- Duration: 78 weeks
Course Description
Vocational Outcomes
Successful completion of the SIT40521 Certificate IV in Kitchen Management can lead to a range of possible career opportunities including Chef or Chef de partie, a station chef or line cook who is in charge of a particular area of production in the kitchen such as Saute Chef, Sous Chef, Fish Chef, Roast Chef, Grill Chef, Fry Chef, Vegetable Chef, Pantry Chef, Pastry Chef and so on.
Course Completion
“Students who achieve a ‘Competent’ result in all required units of study will be awarded the certificate for the qualification. A statement of attainment will be issued for any units in which the student has been assessed as ‘Competent.'”
Protection of fee paid in advance
Tuition fee paid in advance by student is protected under comonwealth’s Tuition Protection Service (TPS). TPS is a placement and refund service for international students. The TPS is like an insurance cover for fees paid in advance. It is a single mechanism to place students when provider fails to meet obligations or as a last resort to provide refunds of unexpended prepaid tuition fees.
