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.
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 written assignments and project works, case studies and practical demonstration.
Course Pathways
Pathways from the qualification
After achieving Certificate IV in Kitchen Management, individuals could progress to Diploma of Hospitality Management qualification.
Employment pathways from the Qualification
This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job titles include
Chef
Chef de partie
Course Structure
To attain the SIT40521 Certificate IV in Kitchen Management, 33 units must be completed:
27 core units
6 elective units
REQUIREMENTS
- Applicants must be minimum 18 years of age at the time of commencement.
- Successful completion of Australian Equivalent Year 12 qualification.
- IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
- Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
- Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
- Applicants must complete the PAX LLN test