Certificate IV in Kitchen Management

Entry Requirements

Academic IELTS score of 5.5 Overall with minimum of 5.0 in all bands or equivalent.
Satisfactory completion of the Certificate III in Commercial Cookery

TAFE SA English Language Centre: English for Academic Purposes (EAP20) Pass

TOEFL (Test of English as a Foreign Language) – iBT: Score of 46, with reading: 4-7, listening: 4-6, speaking: 14-15, and writing: 14-17

Pearsons Test of English (PTE) Academic: Minimum 42 with 36 in all for communicative skills ((listening, reading, writing and speaking)

Occupational English Test OET: Pass

Cambridge C1 Advanced or B2 First previously Certificate of Advanced English (CAE) and First Certificate of English (FCE): Overall score of 162 with a minimum of 154 in all bands

Course Details

Gain high end commercial cookery skills or boost you existing career as an experienced cook or chef. After gaining suitable industry experience work as a chef, chef de partie, or sous chef and take on a leading role in the kitchen. You’ll enhance your cooking skills along with the management and finance skills need for success. Learn about organising a professional kitchen including selection, preparation, executing and cooking different menus and techniques.

Employment Outcomes

This qualification provides a pathway to work as a Chef, chef de partie, or sous chef in a small hospitality establishment.

Qualifications & Skills Covered

Certificate IV in Kitchen Management (SIT40521)
This course includes managing diversity, food preparation equipment, basic methods of cookery, appetisers, salads, stocks, sauces, soups, poultry, seafood, meat, cakes, pastries, breads, planning and costing basic menus, desserts, leadership and food and workplace safety. To complete the qualification you are required to complete all 27 core units and 6 elective units.

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