Enhance your cookery skills and gain an understating of kitchen, operations, people and finance management for hospitality businesses with the Certificate IV in Kitchen Management SIT40521 at Victoria University.
This kitchen-management qualification reflects the role of chefs and cooks who supervise or lead teams. During your study, you'll develop the ability to work independently in a commercial kitchen setting, and learn to solve non-routine problems.
Through a blend of online learning and practical skills development, you will become a competent chef and come to understand management concepts.
You will develop expertise in the following areas:
You'll finish the course prepared to take a role in restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
It is important to note that students will be expected to follow standard recipes to prepare meat dishes using each of the following meat items: beef, game (kangaroo, venison, specialty meats), lamb, pork, veal and offal (kidney, liver). Students will be unable to successfully complete units 'SITHCCC036 Prepare meat dishes' without meeting this requirement.
When assessing your application, we consider your educational achievements and work experience, as well as your skills and personal attributes (where relevant).
Applicants for this course will need to meet the entry criteria outlined below. If you don’t meet the entry criteria, you may be able to gain entry by first completing a related course or unit(s). We call this a ‘pathway’.
You may also be eligible for course ‘credits’, where you are granted a unit or units towards your qualification for equivalent previous study or work experience, so you can graduate sooner.
Graduates of this course are able to work as chef or chef de partie preparing a variety of dishes in a range of hospitality businesses such as:
You may choose to run a small business in these sectors.
