Certificate IV in Kitchen Management
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Certificate IV in Kitchen Management
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,…
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COURSE DESCRIPTION
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.
Assessment methods used for this qualification will provide a range of ways for individuals to demonstrate that they have met the required outcomes including:
- Written questions,
- Projects,
- Presentations Reports,
- Role plays/observations
At the beginning of each unit, trainers will outline the assessment tasks that must be completed.
REQUIREMENTS
International students must:
- be at least 18 years of age and have completed year 12 or equivalent
- participate in a course entry interview to determine suitability for the course and student needs
- have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- educated for 5 years in an English-speaking country; or
- successful completion of an English Placement Test.
*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.