Course At A Glance

Course Duration

78 Weeks

Study Mode

On Campus

Campus Location

Brisbane, Parramatta (Sydney)

Start Date

Student Type

International

Vocational Placement

360 Hours

Elevate your culinary expertise and lead with confidence with our Certificate IV in Kitchen Management course.

Unlock your culinary leadership potential with our Certificate IV in Kitchen Management course. Designed for aspiring chefs and cooks, this qualification equips you with the skills and knowledge to take on a supervisory or team-leading role in the kitchen. With the ability to operate independently and make informed decisions, you’ll be ready to tackle even the most complex kitchen challenges.

Acquire the skills to thrive in a dynamic and exciting industry, with opportunities to work in a variety of settings such as restaurants, hotels, clubs, cafes, and coffee shops. With the option to start your own small business, the possibilities are endless.

Entry Requirements

Academic Requirements

Have completed at least an Australian year 12 equivalent
Mature-age students without a formal qualification are required to Axis institute LLN/English Placement test.

Please note: Depending upon the nationality of the student year 11 (Australian equivalent year 11) may be sufficient – please check with Axis Institute prior to enrolment.

English Language Proficiency
All students must undertake Axis Institute’s Language, Literacy, Numeracy and Digital (LLND) skills assessment via online LLN Robot System.

Student must provide evidence of attaining an overall IELTS score of 6 bands or equivalent scores on a similar test (such as PTE etc) to commence a Certificate III Qualification or higher. OR
Student must have attained at least Advanced Level of English and must provide evidence of the same before commencing a Certificate III Qualification or higher. OR
Student must pass Axis Institute ’s relevant Internal English Placement Test.

English Language Requirements Exempted if

The student is enrolled in full-time school studies as a principal course including in a secondary exchange programme, a postgraduate research course, a standalone English Language Intensive Course for Overseas Students (ELICOS), and Foreign Affairs or Defence sponsored students. OR
The student has completed at least five years’ study in one or more of the following countries: Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland. OR
If the student is a citizen and hold a passport from UK, USA, Canada, NZ or Republic of Ireland. OR
If student has in the last two years before applying for the student visa, had completed in Australia and in English Language, either Senior Secondary Certificate of Education or substantial component of a course leading to a qualification from the Australian Qualifications Framework at Certificate IV or higher level, while they held a student visa.

Course Outline

Core Units
• SITXWHS007 Implement and monitor work health and safety practices
• SITXHRM008 Roster staff
• SITXFSA005 Use hygienic practices for food safety
• SITXFSA006 Participate in safe food handling practices
• SITXFSA008 Develop and implement a food safety program
• SITHKOP010 Plan and cost recipes
• SITHKOP015 Design and cost menus
• SITXINV006 Receive, store and maintain stock
• SITHKOP013 Plan cooking operations
• SITHCCC023 Use food preparation equipment
• SITHCCC027 Prepare dishes using basic methods of cookery
• SITHCCC028 Prepare appetisers and salads
• SITHCCC029 Prepare stocks, sauces and soups
• SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes
• SITHCCC031 Prepare vegetarian and vegan dishes
• SITHCCC035 Prepare poultry dishes
• SITHCCC037 Prepare seafood dishes
• SITHCCC036 Prepare meat dishes
• SITHPAT016 Produce desserts
• SITHCCC041 Produce cakes, pastries and breads
• SITHCCC042 Prepare food to meet special dietary requirements
• SITHKOP012 Develop recipes for special dietary requirements
• SITHCCC043 Work effectively as a cook
• SITXMGT004 Monitor work operations
• SITXHRM009 Lead and manage people
• SITXFIN009 Manage finances within a budget
• SITXCOM010 Manage conflict

Elective Units
• SITHCCC026 Package prepared foodstuffs
• SITHASC024 Prepare Asian salads
• SITHCCC040 Handle and serve cheese
• SITXINV008 Control stock
• SITHCCC038 Produce and serve food for buffets
• HLTAID011 Provide first aid

Assessment

Students will be assessed through the following general methods of assessment that may apply for each unit. Each of the selected methods must be completed/deemed satisfactory, as each method is only a partial completion.

• Observation/Demonstration– students required to demonstrate tasks directly related to the training package requirements
• Knowledge questions – a set of written tasks provided to the student required to be completed including, question and answer
• Role play
• Case studies – case study analysis and reports
• Assignments – written tasks provided to the student required to be completed
• Portfolio, reports

Vocational Placement

The Certificate IV in Kitchen Management includes the requirement of a minimum of 360 hours of practical placement to be completed.

Vocational placement helps you prepare for the real world with real-life skills. For more information on vocational placement, including or support services that we are able to offer, please feel free to contact us or talk to your course advisor at Axis Institute.

Possible Career Outcomes

• Chef
• Chef de Partie

Payment Options

Axis Institute has a number of options to allow you to select a payment method best suitable to your financial situation. Course fees can be paid by in person, by phone, internet banking, or credit card.

Fee for Service

• Option 1 Upfront 100% Payment.
You can pay course fees in full upfront through your own pocket either through direct debit or credit card. A direct debit or direct withdrawal of funds can be arranged and scheduled from your nominated bank account. We accept payments by MasterCard or Visa.

• Options 2 Payment Plan
You can pay course fees through convenient instalments weekly, fortnightly, monthly or per every semester. Terms and conditions apply.

• Options 3 Direct Debit
A direct debit or direct withdrawal of funds can be arranged and scheduled from your nominated bank account.

• Options 4 Credit Card
We accept payments by MasterCard or Visa.

Enquire Today

Take the next step and enquire today at [email protected] or call us on 07 2102 3553.