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SIT40521 Certificate IV in Kitchen Management

SIT40521 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 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.

This course is targeted at international students who are:

Seeking to pursue a career in business
Seeking to enter a new industry sector
Seeking a pathway to higher-level qualifications

Completing this course may provide you with employment or learning opportunities. Potential employment options are in a range of business industry areas. Further education pathways may include the BSB60120 Advanced Diploma of Business or a range of Advanced Diploma qualifications, as well as higher education qualifications in business or management.

REQUIREMENTS

Admissions Requirements

Completion of high school studies equivalent to Australian Year 12 (international students only, year 11 or equivalent) schooling OR
Completion of secondary school /A level education overseas OR
Demonstrated knowledge, skills and experience in the hospitality industry as per AQF requirements AND
The ability to perform kitchen training which involves physical activity, such as lifting, in a hot environment.

English Language Requirement (for international students only):

In instances where the Department of Home Affairs (DHA) requires evidence of English language proficiency for student visa application, you will need to provide proof that you satisfy one of the following English language requirements:

IELTS Test Score of 6.0
PTE Academic Test Score of 46; OR
Cambridge English Test Score of 169 OR
OET Pass Grade; OR
Currently studying in Australia and have studied for a period of 6 months or more at AQF Certificate III level or above.

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