Certificate IV in Kitchen Management

Certificate IV in Commercial Cookery

Certificate IV in Commercial Cookery reflects the role of chefs and cooks with supervisory or team-leading roles in the kitchen. They operate independently or with limited guidance and use discretion to solve non-routine problems.

Academic and age requirements

International students applying for this course, either off-shore or on-shore, must have completed the equivalent of Australian Year 11. The minimum age for entry is 18 years at the date of enrolment.

Career opportunities

This qualification provides a pathway to work in various organizations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors.

       Pathways

Upon achieving SIT40521 Certificate IV in Commercial Cookery, individuals can progress to the SIT50422 Diploma of Hospitality Management. Participants who exit the course before completion will receive a Statement of Attainment for the units of competency successfully achieved.

Assessment

The program follows a competency-based training approach. Students must

demonstrate all criteria for each unit of competency, receiving a “Competent”

or “Not yet competent” remark. Typical assessment methods include written

questions, case studies, role plays, and skills demonstrations.

Course duration

The program spans 78 weeks, including holidays and term breaks. This

duration comprises 60 weeks of course delivery and up to 18 weeks of

holiday/break time, depending on the intake. Classes are scheduled for 20

hours each week.

Course structure

Core Units

Elective Units