SIT40521 Certificate IV in Kitchen Management

Entry Requirements

Students must be 18 years or over at the time of course commencement.

Academic Requirements

depending on upon the nationality of the student year 11 (Australian equivalent year 11) may be sufficient - please check with Queensford College prior to enrolment

have completed at least an Australian year 12 equivalent

must pass Queensford College’s internal LLN/ English Placement test

English Language Proficiency Level

student must provide evidence of attaining an overall IELTS score of 5.5 bands or equivalent scores on a similar test (such as TOEFL, PTE etc.); or

student must have attained at least Upper Intermediate Level of English and must provide evidence of the same; or

student must pass Queensford College’s relevant Internal English Placement Test

Course Details

In the commercial cookery course, students will learn the skills to manage the kitchen team, manage operational issues, organise the kitchen work, plan food production in the kitchen and learn the legal compliance issue. Students will also learn to plan and create their own Food menu.

This qualification reflects the role of commercial cooks who have supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use direction to solve non-routine problems. This qualification is suitable for an Australian Apprenticeship pathway. This course will develop your cookery skills in the commercial set up. On successful completion of the Certificate IV Kitchen Management course, you will be eligible to work as a commercial cook in Hotels, Restaurants, clubs, cafes, and other similar organisations.

Possible Career Outcomes

• Chef
• Chef de Partie

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