SIT40521 Certificate IV in Kitchen Management

Entry Requirements

Students must meet the following requirements and prerequisite to enter this course. Students must be of 18 years of age at the time of course commencement.

Academic Entry Requirements

Students must provide academic evidence of satisfactory completion of Year 11 or equivalent.

For Mature Age students who do not hold any qualification, they must pass the Internal LLN / English Placement test.

English Language Proficiency

All students must undertake Queensford College's Language, Literacy, Numeracy and Digital (LLND) skills assessment via online LLN Robot System.

Student must provide evidence of attaining an overall IELTS score of 6 bands or equivalent scores on a similar test (such as PTE etc) to commence a Certificate III Qualification or higher or;

Student must have attained at least Advanced Level of English and must provide evidence of the same before commencing a Certificate III Qualification or higher or;

Student must pass Queensford College's relevant Internal English Placement Test.

Course Details

Course Description

In the commercial cookery course, students will learn the skills to manage the kitchen team, manage operational issues, organise the kitchen work, plan food production in the kitchen and learn the legal compliance issue. Students will also learn to plan and create their own Food menu.

This qualification reflects the role of commercial cooks who have supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use direction to solve non-routine problems. This qualification is suitable for an Australian Apprenticeship pathway. This course will develop your cookery skills in the commercial set up. On successful completion of the Certificate IV Kitchen Management course, you will be eligible to work as a commercial cook in Hotels, Restaurants, clubs, cafes, and other similar organisations.

Possible Career Outcomes

• Chef
• Chef de Partie