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SIT40521
Certificate IV in Kitchen Management

CRICOS Code

109713F

Category

Hospitality Management

Professional Chefs

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Mode of study

Face-to-face on campus blended with Online Teaching.

Assessment methods may include Written questions,

Projects, Presentations, Report writing, Role plays, observations, practical demonstration.

 

Delivery location

Classroom based Face to Face delivery Location (On campus) 131 Johnston Street Fitzroy, Vic, 3065

 

Practical training location

 Candidate must complete at least 260 hours in an approved workplace.

TOTAL COURSE FEE

International Students

Indicative Course Fee: $18,000
Material fee: $600

$12,000

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National Code: SIT40521

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CRICOS Course Code: 109713F

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Course Duration: 78 weeks

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Core Units: 27

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Elective Units: 6

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Level: Certificate III

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Qualification Description

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors.

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