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Certificate IV in Kitchen Management

Certificate IV in Kitchen Management

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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 nonroutine 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.

Teaching and Assessment Methods

Teaching is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work, and supervised practical sessions.

Assessments comprise of

  • Demonstrations
  • Written Questions Answers
  • Case Studies
  • Projects

REQUIREMENTS

Must be at least 18 years of age or over at the time of commencement of the course.

Completed Year 12 (Australian) or equivalent.

International students must meet Student Visa requirements and provide evidence of English
language proficiency with a minimum score of IELTS 6.0 or equivalent or study minimum of 6 weeks
of upper intermediate level ELICOS at approved ELT centre.

Prospective students seeking for enrolment at Gen Institute will have to successfully complete a placement test at the required ACSF level of qualification that provides Gen Institute insight into student’s capability and helps it make a decision on whether the student possess sufficient LLN skills to pursue the qualification they are looking to be enrolled in.

EDUCATIONAL INSTITUTION

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