Course Description
This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.
With a focus on practical application, our blended classroom and workplace delivery model offers a dynamic and immersive learning experience.
Our culinary educators are the best industry has to offer with over 100 years of collective cookery experience.
Course Job Outcome
Qualified Chef
Course Duration
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78 weeks (6 x 10-week terms plus 18 weeks of holidays).
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Full-time study load (20 hours per week).
Admission Requirements
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You may enrol directly into this qualification, however, we recommend you complete SIT30821 Certificate III in Commercial Cookery before enrolling;
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Must be at least 18 years of age;
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Proficient English language skills equivalent to IELTS 6.0. Our preferred method is Pearson Test of English (PTE Academic) - A minimum overall score of 50, with no communicative skill score below 42.
Course Structure
The total number of Units of Competency to receive this qualification is 33 comprising of 27 core and 6 elective units. The list of units to be undertaken can be found below:
Course Delivery Mode
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The SIT40521 Certificate IV in Kitchen Management course includes both theoretical and practical training and assessment, conducted in a classroom and a training kitchen.
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Students must complete a minimum of 48 food service periods at the Gungahlin Lakes Training Kitchen Campus.
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During these service periods, students must safely and hygienically prepare, cook, and present dishes for customers within the typical time constraints of a busy commercial kitchen.
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The details of the shifts, the type of service, and the tasks undertaken will be documented in the Service Log and the Observation Report, which will be maintained by the Assessor.
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