SIT40521 - Certificate IV in Kitchen Management

CRICOS Code: 109712G

COURSE OVERVIEW

SIT40521 – Certificate IV in Kitchen Management is a nationally recognised course that equips the individual for the role of commercial 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.

Campus
Thomastown, Lalor, King Street
Course Duration
93 weeks (including term breaks)
Next Intake
Enquire Now at [email protected]
Course Fee
AUD 22,500

ENTRY REQUIREMENTS

  • There are no entry requirements for this Training Package.
  • International students must have obtained or completed one of the following:
    • Have obtained an IELTS band score of 6.0 overall with no sub-score less than 5.0 or equivalent such as TOEFL (60), Cambridge English (169), PTE (51.6);
    • Have completed at leastone-year study/training at Certificate IV level or above in Australia in English medium;
    • Have completed any Certificate III or Certificate IV in ESL or EAL from the ESL/EAL Framework (VIC)
    • Have completed Year 12 as a minimum entry requirement to Ei. (See Table – Assessment of Overseas Qualification for Australian Equivalence – Year 12)

For more information, please see

Entry Requirement Policy and Procedure

CAREER PATHWAYS

After successfully achieving the SIT40521 – Certificate IV in Kitchen Management, individuals could progress to the following courses:

SIT50422 Diploma of Hospitality Management

SIT60322 Advanced Diploma of Hospitality Management

CAREER OPPORTUNITIES

  • Chef (restaurant or Café)
  • Chef de Parie (Hotels)

For further information please visit the Your Career at https://www.yourcareer.gov.au/learn-and-train/courses/SIT40521

COURSE DETAILS

SIT40521 – Certificate IV in Kitchen Management reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They generally operate independently or with limited guidance.
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There are total 33 units in this course comprising 27 core units and 6 elective units.

Course Units