SIT40521 Certificate IV in Kitchen Management
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SIT40521 Certificate IV in Kitchen Management
This qualification reflects 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 as a commercial cook in various kitchen settings…
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COURSE DESCRIPTION
This qualification reflects 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 as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Career Opportunities
Cook
Sous Chef
Breakfast Chef
Commis Chef
Demi Chef in small to medium restaurant or Bistros and cafe
Catering companies, Culinary Artist
Chef de Partie – large hotel.
REQUIREMENTS
Must be 18 years of age for off-shore and 20 years or above for on-shore on commencement
Successful completion of Year 12 or equivalent and /or above Pre-Training analysis might be required
IELTS 5.5 or higher with a minimum score of 5.0 in each band OR
Equivalent TOEFL (46), PTE (46), Upper Intermediate or EAP
EDUCATIONAL INSTITUTION
Bayside International College comprises BIC English and Australian College of Hospitality & Business Management based out of Sydney and Darwin. It offers study options in hospitality, management, business and English programs. All programs offered are nationally recognised and course content is relevant to current industry trends and demands.
Bayside International College comprises BIC English and Australian College of Hospitality & Business Management based out of Sydney and Darwin. It offers study options in hospitality, management, business and English programs. All programs offered are nationally recognised and course content is relevant to current industry trends and demands.