Certificate IV in Kitchen Management note only equips you with practical cooking
78 Weeks / 1.5 Year (Inclusive of holidays and study break)
Face to face
$15,000 – For 1.5 year
(Including $10,000 for Certificate III and $5,000 for Certificate IV Units
$1,200 (Including $1,000 for Certificate III and $200 for Certificate IV course )
Completion of Australian Year 11 or equivalent.
IELTS: Overall score 5.5 (or better)
TOEFL: Overall score 5.5 (or better)
Pearson (PTE Academic): Overall score 42 (or better)
Cambridge English: Advanced (CAE) or Proficiency (CPE) with a score of 162 or above.
Quarterly – January, April, July, October
Melbourne Campus: L4/303, Collins Street, Melbourne
In order to attain the qualification you will complete thirty-three (33) units including twenty-seven (27) core units and six (6) elective units. This qualification follows on from the Certificate III in Commercial Cookery where you would have completed 25 of the 33 units. As part of the course, students are required to complete 48 occasions (Certificate III in Commercial Cookery) and 12 occasions (Certificate IV in Kitchen Management) of Work-based Training. We will assist you in finding a suitable venue for you to complete your Work-based Training.
|SITXFSA005||Use hygienic practices for food safety||Core|
|SITXFSA006||Participate in safe food handling practices||Core|
|SITXHRM007||Coach others in job skills||Elective|
|SITXINV006*||Receive, store and maintain stock||Core|
|SITHCCC023*||Use food preparation equipment||Core|
|SITHCCC027*||Prepare dishes using basic methods of cookery||Core|
|SITHCCC028*||Prepare appetisers and salads||Core|
|SITHASC024*||Prepare Asian salads||Elective|
|SITHCCC044*||Prepare specialised food items||Elective|
|SITHCCC029*||Prepare stocks, sauces and soups||Core|
|SITHCCC030*||Prepare vegetable, fruit, eggs and farinaceous dishes||Core|
|SITHCCC031*||Prepare vegetarian and vegan dishes||Core|
|SITHCCC035*||Prepare poultry dishes||Core|
|SITHCCC036*||Prepare meat dishes||Core|
|SITHCCC037*||Prepare seafood dishes||Core|
|SITHCCC041*||Produce cakes, pastries and breads||Core|
|SITHCCC042*||Prepare food to meet special dietary requirements||Core|
|SITHKOP010||Plan and cost recipes||Core|
|SITHCCC040||Prepare and serve cheese||Elective|
|SITHCCC038||Produce and serve food for buets||Elective|
|BSBSUS211||Participate in sustainable work practices||Elective|
|SITHCCC043||Work eectively as a cook||Core|
|SITHKOP012||Develop recipes for special dietary requirements||Core|
|SITHKOP013*||Plan cooking operations||Core|
|SITHKOP015||Design and cost menus||Core|
|SITXFSA008||Develop and implement a food safety program||Core|
|SITXFIN009||Manage nances within a budget||Core|
|SITXMGT004||Monitor work operations||Core|
|SITXHRM009||Lead and manage people||Core|
|SITXWHS007||Implement and monitor work health and safety practices||Core|
* Prerequisite Unit SITXFSA005 Use hygienic practices for food safety
Upon completion of the qualification, you can expect to become a Chef or a Chef de partie in a commercial kitchen environment.
On completion of the Certificate IV in Commercial Cookery, students may pursue the Diploma of Hospitality Management (Commercial Cookery Pathway) at Lyons College or other CRICOS registered training organisations. or other CRICOS registered trainingorganisations.
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