Program Overview

Certificate IV in Kitchen Management

Overview

Qualification Awarded

SIT40521 Certificate IV in Kitchen Management

Duration of the Course (Week(s))

78 Weeks

Study Mode

On Campus

Course Structure

33 Units

AQF Level

Level 4

How the Course is Delivered

20 hours per week for 60 weeks. Additionally, students are expected to complete at least 10 hours of individual study per week, not limited to research, learning activities, and assessment activities utilizing the facilities and resources available at AITT.

Age Requirement

AITT has a requirement that all students must be over 18 years of age at the commencement of the course.

Academic Requirements

To gain entry to this course, applicants should have successfully completed a home country equivalent qualification to:

• Australian Year 11 or higher for entry to Diploma and Advanced Diploma level courses

English Requirements

All International Students applying for courses at AITT must have a minimum English Language proficiency level of one of the below:

• IELTS overall band of 5.5 or equivalent
• TOEFL iBT test score band of 46 equivalent or above
• PTE Academic band score 42 equivalent or above
• Cambridge English Advanced (CAE) test score band of 162 equivalent or above
• OET score band Pass equivalent or above
• Successful completion of Senior Secondary certificate of education in Australia conducted in medium of English
• Completion of a full-time Certificate IV level course or above in Australia
• English as the first language
• Satisfactory completion of the EAL course or ELICOS course at the appropriate level
• Any other form of assessment or test that satisfies the Institution

Teaching Methods

Teaching is conducted in the classroom as well as in the training kitchen (simulated industry environment). The delivery will include face-to-face teaching, lectures, discussions, research, learning activities, group work, and supervised practical sessions.

Assessments

Assessments comprise of written assignments, tests, projects, case studies, skills demonstration, and practicals. Skills will be assessed in the operational commercial training kitchen.

Career Outcomes (As a Chef)

• Weekly Pay: $1,050
• Employment Size: 100,800 workers
• Future Growth: Very Strong
• Skill Level Rating: High Skill
• Full-Time Share: 79.5%
• Average Full-Time Hours: 42.9 hours
• Average Age: 34 years
• Gender Share: 23.9% Female