Certificate IV in Kitchen Management
Course Overview
This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. The Culinary Academy students are taught to operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in supervisory positions in a range of hospitality related organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops. Many students select this qualification with a view to opening their own hospitality related business.
Course Structure
This course is comprised of 33 units of competency, comprised of 27 core units and 6 elective units.
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Successful completion of SIT30821 Certificate III in Commercial Cookery or equivalent qualification. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Upper-intermediate level of English or IELTS 5.0 with no less than 4.5 in any band. |
Pathway
- Cert III Com Cook + Cert IV Kit Man
- Cert III Com Cook + Cert IV Kit Man + Dip Hos Man
Career Opportunities
Employment Prospects include:
- Restaurant Kitchen Manager
- Pub Kitchen Manager
- Café Manager
- Small business - commercial cookery manager
Internship or Work Placements
Working closely with industry leaders, Culinary Academy students are provided real-world experience through the operation of Culinary Noosa, our open-to-the-public training restaurant.