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In this course, students will learn the skills to manage the kitchen team, manage operational issues, organise the kitchen work, plan food production in the kitchen and learn the legal compliance issue. Students will also learn to plan and create their own Food menu.
This qualification reflects the role of commercial cooks who have supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use direction to solve non-routine problems. This qualification is suitable for an Australian Apprenticeship pathway. This course will develop your cookery skills in the commercial set up. On successful completion of this course, you will be eligible to work as a commercial cook in Hotels, Restaurants, clubs, cafes, and other similar organisations.
This qualification to be suitable for students who have interest in commercial cookery.
Nationally recognised
Important Information About Mandatory Vocational Placement
Vocational placement is a compulsory component of SIT40521 Certificate IV in Kitchen Management and is critical for achieving competency in specific units. Students cannot receive the qualification until all placement requirements are completed.
Placement Duration & Timing
The course requires a minimum of 48 service periods of mandatory vocational placement, while maintaining 20 contact hours per week. Vocational placement is typically scheduled towards the end of the course, after completing relevant theoretical components. This ensures students are well-prepared for real workplace environments.
Placement Support
Queensford College assists in arranging suitable placements, but students are expected to actively participate in the process. Comprehensive support and guidance is provided, including detailed information on placement timing, structure, and expectations during course and placement orientation sessions.
Before You Enrol
Understanding the placement requirements is essential prior to enrolling. If you have any questions about vocational placement or how it fits into your course, please contact your course advisor or our Admissions Team for more information.
Enrolling in the Certificate IV in Kitchen Management requires students to participate in practical classes and vocational placement in a real-world hospitality environment. By undertaking this course, students acknowledge and accept the following conditions:
By enrolling in this course, students acknowledge these requirements and accept responsibility for meeting all necessary conditions for successful completion.
You may be eligible for Recognition of Prior Learning or Credit Transfer for this course.
Queensford College use industry current practices and methodologies to ensure the training program is relevant to industry while also meeting Training Package requirements. Our students have access to a team of reliable staff and trainers that are available throughout the course duration. For the duration of the course students will be supported with the following:
Students entering into this program have the minimum knowledge and skills to study at this level, at the minimum of an AQF Level 2 Graduate.
English Language Proficiency
All students must undertake Queensford College’s Language, Literacy, Numeracy and Digital (LLND) skills assessment via online LLN Robot System.
There are no prerequisites for domestic students to enter this course, but they must meet academic and English entry requirements.
Please note there are specific eligibility requirements for Government funded program, as funding varies between Australian Government States and Territories. Refer to the Fees and Funding section for more information on funding options.
Students will need to ensure they are able to connect to the internet and have the capability to use our online learning system that meets the minimum technical requirements, which are:
