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SIT40521 Certificate IV in Kitchen Management

SIT40521 Certificate IV in Kitchen Management

This high-level exciting cookery training program is suitable for anyone who would like to continue further education in the area of commercial cookery and to become a highly skilled chef with management qualities. This course is open to chefs who are currently employed and working in Queensland. Following on from…

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Applied And Pure Sciences, Food and Drink Production, Food Science And Technology, Travel / Tourism And Hospitality
Institute of Culinary Excellence

COURSE DESCRIPTION

This high-level exciting cookery training program is suitable for anyone who would like to continue further education in the area of commercial cookery and to become a highly skilled chef with management qualities.

This course is open to chefs who are currently employed and working in Queensland. Following on from a Certificate III in Commercial Cookery, this program takes chefs on a journey into a more senior supervisory role in the kitchen. If you haven’t achieved a Certificate III in Commercial Cookery but would like to do this course, contact us on to discuss studying Certificate III in Commercial Cookery with us first. We have two funded options for students to study this certificate that are offered by ICE as alternatives to apprentice training: RTSP and TSAGT programs).

Most of this program is offered by Recognition of Prior Learning (RPL), with classes offered in ‘gap’ areas. An ICE workplace assessor will visit you in your workplace and discuss with you how this program is best suited to you, as every individual is different. An individualised training plan (with a choice of electives) will be developed before you start studying. It is expected that this course will take 6 months to 1 year (studied part time at your own pace).

REQUIREMENTS

Must be a fully qualified chef (either Certificate III in Commercial Cookery Australian or equivalent International Chef qualifications i.e.: City and Guilds)
At least 2 years post graduate experience in a commercial kitchen

English Language proficiency of 5.0 IELTS or TOEFL 65.

EDUCATIONAL INSTITUTION

Institute of Culinary Excellence

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