SIT40521 Certificate IV in Kitchen Management

Cricos Course Code: 112931C

Course 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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Our Certificate IV in Kitchen Management is a nationally recognised VET qualification.

Course Duration

• 78 weeks (including term breaks)
• 6 terms (10 weeks per term)

This course consists of 33 units of competency (27 core and 6 elective) delivered across a period of 78 weeks (including 18 weeks of term breaks). Students will complete 760 hours of face-to-face training, 500 hours of supervised assessment, and 192 hours of mandatory Work Placement. Students are expected to complete 360 hours of unsupervised self-study. The 60 weeks of learning are split into 6 terms of 10 weeks each, with each term covering 5-9 units of competency.

Study Mode

The delivery methods for this course include:

Face-to-Face Learning in Classroom and Kitchen

Course Entry Requirements

1. English Proficiency Requirements:
   • Applicants must demonstrate proficiency in English through one of the following:
     • IELTS (International English Language Testing System) with a minimum overall band score of 6.0, with no individual band score below 5.5.
     • Pearson Test of English Academic (PTE Academic) with a minimum overall score of 50, and a minimum score of 42 in each of the four skills.
     • Any other English proficiency test deemed equivalent by Opulence College.
2. Age Requirements:
   • Applicants must be at least 18 years of age at the time of enrolment.
3. Academic Requirements:
   • Applicants must have successfully completed Australian Year 12 or an equivalent.

Note: Meeting these requirements does not guarantee admission, as additional factors may be considered during the selection process.

Assessments

This course will be delivered and assessed through classes, tutorials, workshop experience and activities, and prescribed readings.

Course Outcomes

Students will attain the Certificate IV in Kitchen Management and Certificate III in Commercial Cookery once all units have been completed at a competent level.

Graduates of our Certificate IV in Kitchen Management will gain the skills needed to become a competent higher-level chef and can follow a pathway to a Diploma of Hospitality Management.

Course Fees

The costs for this course are as follows:

• Enrolment Fee: $200 (non-refundable)
• Material Fee: $1000 (non-refundable)
• Uniform and toolkit: $250 (non-refundable)

Please contact us at enquiry.act@opc.edu.au for more information about our course fees.

Unit of Competency