Course Name: Certificate IV in Kitchen Management (SIT40521)
Course CRICOS Code: 115200C
Course Description
Enhance your SIT30821 Certificate III in Commercial Cookery. Develop your understanding of hospitality management by gaining the abilities to work as a qualified cook, commis chef, manager, or owner operator.
This certification is in line with the responsibilities of chefs and cooks who manage teams or exercise supervisory authority in the kitchen.
They utilize their judgment to handle non-routine problems and work autonomously or with minimal direction from others for issues.
This certification offers a route to operate a small business in these industries or work in establishments like cafes, coffee shops, restaurants, hotels, clubs, and pubs.
The application of the abilities in this certification must adhere to Australian standards, industry rules of practice, and Commonwealth, State, or Territory legislation.
Course Features
- Lectures 33
- Quizzes 0
- Duration 24 weeks
- Skill level All levels
- Language English
- Students 15
- Assessments Yes
Requirements
- Successfully completed SIT30821 Certificate III in Commercial Cookery
- Minimum age of 18 years and above
- International students must meet Student Visa requirements and provide evidence of English language proficiency with a minimum score of IELTS 5.5 or equivalent or study minimum of 6 weeks of upper intermediate level ELICOS at an approved ELT centre.
- Complete the Language, Literacy and Numeracy (LLN) test prior to the commencement of the course.
- Complete the Pre-Training Review which aims to identify training needs through questions on previous education or training, relevance of the courses to learner and relevant experience.
- Students required to invest on average 4 hours a week of guided learning during the training weeks and does not include the term breaks.
