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SIT40521 – Certificate IV in Kitchen Management

SIT40521 – Certificate IV in Kitchen Management

This qualification reflects the role of chefs 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. Completion of this qualification provides a pathway to work in organizations such as restaurants, hotels, clubs, pubs,…

Categories
Applied And Pure Sciences, Cookery, Food and Drink Production, Food Science And Technology, Travel / Tourism And Hospitality
Australian Institute of Entrepreneurship

COURSE DESCRIPTION

This qualification reflects the role of chefs 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. Completion of this qualification provides a pathway to work in organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops or run a small business in these sectors.

Career Prospects

This qualification provides a pathway to work in hospitality and kitchen management role. Possible job titles include:

  • Chef
  • Head Chef
  • Sous Chef
  • Kitchen Manager
  • Food and Beverage Manager
  • Restaurant Supervisor

REQUIREMENTS

AIE requires that the following criteria be met:

  • Applicants must be a minimum of 18 years old at the time of commencement.
  • Successful completion of an Australian Equivalent Year 12 qualification or higher is required.
  • A minimum IELTS score of 5.0 overall with no band/sub score under 5.0 or a PTE score of 42, or a Certificate III in EAL or its equivalent, is necessary.
  • Additionally, students seeking enrolment in this qualification must have an appropriate level of written and spoken English, as well as numeracy skills suitable for the qualification.
  • The levels of written and spoken English are assessed through a Pre-Training Review process conducted during the enrolment procedure.
  • Applicants should possess basic computer and MS Office skills, including Word, Excel, and PowerPoint.
  • Learners are required to have a kitchen kit including, a chef’s dress, safety boots and a knife kit including various knives and other tools be able to undertake training in the kitchen effectively.
  • Students pursuing the course should possess the necessary physical abilities and manual handling skills required to perform various tasks involved in the training
  • It is essential for learners to be aware of and comfortable with handling complex food items, including various processed or raw meats, poultry, seafood, and dairy items considering any religious or dietary barriers that may affect their participation in the course.

EDUCATIONAL INSTITUTION

Australian Institute of Entrepreneurship

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Australian Institute of Entrepreneurship
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