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Certificate IV in Kitchen Management

Certificate IV in Kitchen Management

Overview 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,…

Categories
Business And Administrative Studies, Management
Albright Institute of Business and Language

COURSE DESCRIPTION

Overview

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.

Study Pathways

After achieving SIT40521 Certificate IV in Kitchen Management, individuals could progress to SIT50422 Diploma of Hospitality Management at Albright Institute.

Employment Pathways

This industry-relevant course will prepare students’ with skills and knowledge to work in the hospitality in the capacity of:

Chef

Chef de partie.

REQUIREMENTS

Minimum Entry Requirements

Applicants must be minimum 18 years of age at the time of commencement.

Have a valid Student visa status which allows them to study in Australia in Vocational levels.

Must satisfy Albright Pre-training Review (PTR) Assessment.

IELTS score of 5.5 or PTE score of 42 or its’ equivalent (scored within the last 2 calendar years); OR Completed Australian Qualification minimum AQF Level 4 (Certificate 4).

Successful completion of Australian Equivalent Year 12 qualification.

Applicants must undertake the Albright LLN test.

Applicants should have basic computer and MS Office skills (Word, Excel and Power Point);

Qualification entry requirements

There are no qualification specific entry requirements.

Learners must be physically fit to carry up/lift to a maximum load of 5kgs as this may be required during the practical training.

Learners must be able to handle and cook dairy products and non-vegetarian food items including but not limited to beef and pork.

Due to the physical requirements of this course, students must have a basic level of fitness allowing them to work on their feet during work placement shifts.

EDUCATIONAL INSTITUTION

Albright Institute of Business and Language

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