SIT40521 Certificate IV in Kitchen Management
Certificate IV in Kitchen Management is designed for experienced cooks and chefs looking to enhance their management skills and advance in the competitive hospitality industry.
You will gain the essential knowledge and skills required to effectively manage a commercial kitchen, lead a team, and maintain high standards of food production and service.
Upon completion, you will be prepared for a variety of supervisory and management roles in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Duration:
67 Weeks including holidays
Mode:
On Campus
Units:
33 Units
Campus:
Sydney
Why Choose AIHT
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Highly experienced and knowledgeable instructors
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Comprehensive curriculum covering theoretical knowledge and practical skills
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State-of-the-art facilities and equipment for a hands-on learning experience
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Strong network of industry connections for internships, job Opportunities, and networking opportunities
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Provides necessary tools and support to succeed in the culinary industry
We teach 27 core units and
6 Specialty Units
Core units: are central to the job outcomes of a particular industry or occupation. These are the units industry has agreed are essential to be capable and qualified at a particular study level.
Specialty units: are packaged by AIHT NSW to customise your qualification and ensure you are ready to meet the demands of industry.
Course Duration
It is anticipated that the course will run for 15 months, broken down into six 10-week terms, and 18 weeks of holidays, broken down into 6 and 2-week periods. This may change subject to the course commencement date, and any changes will be communicated to students prior to the course commencement. Students will be required to undertake 20 hours of study per week for the duration of the course. The actual weekly duration may vary depending on practical hours and work placement.
Entry Requirements
There are no entry requirements specified for this qualification within the training package, however, individuals must have an English language proficiency of IELTS 5.5 or equivalent, or completed a prior vocational qualification in Australia.
Typical Job Roles
Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include:
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Saute chef
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Sous chef
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Fish chef
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Roast chef
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Grill chef
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Fry chef
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Vegetable chef
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Pantry chef
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Pastry chef
Venue
Theory Training Location: Level 1, 575 Pacific Hwy St Leonards, NSW, 2065
Practical Training Location: 21 Canterbury Rd Punchbowl, NSW, 2196
Pricing Information
FULL Course Fee is AUD$10,500.00 :
Cost Breakdown:
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Enrolment Fee - AUD$500.00 (non-refundable)
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Student Resources (Chef's jackets and learning Materials - AUD$800.00 (optional)
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Tuition Fees - AUD$10,000.00
Payment Schedule
On enrolment: Applicants are required to pay $500 non-refundable enrolment fee, course fees are paid termly.