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Perth College of Business & Technology (PCBT)

Certificate IV In Kitchen Management

  • Certificate

Ready to run your own kitchen? Building from the Certificate III in Commercial Cookery, students will learn the basics of management & coordinating kitchen operations.

Key details

Degree Type
Certificate
Duration
26 weeks full-time
Course Code
SIT40521, 109688B
Study Mode
In person
Intake Months
Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, Dec
Domestic Fees
$5,500 total
International Fees
$5,500 total

About this course

 

Ready to run your own kitchen? Building from the Certificate III in Commercial Cookery, students will learn the basics of management & coordinating kitchen operations. The focus is on building financial skills, leadership and management, rostering staff and all the nuts and bolts of how to run a kitchen.

 

This qualification provides a pathway to work in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include Chef de Partie.

Entry requirements

Academic English Language
Successful Completion of SIT30821 Certificate III in Commercial Cookery EAP Level 2 of English or
IELTS Test Score of 6 overall (General or Academic) or
TOEFL iBT Test Score of 60 - 78 or
PTE Academic Test Score of 52 or
Cambridge English Advanced (CAE) Test Score of 169 or
OET Pass Grade C or
IELTS test score of 5.5 or equivalent can take our English Language Placement test. This is only applicable for
English speaking country (level 1 country)
Placement test (this is only applicable for English speaking country (level 1 country) or Onshore students with valid visa to cover course)

Study locations

East Perth

Career pathways

This qualification provides a pathway to work in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include: Chef; Chef de Partie

Course structure

To be able to achieve this qualification, students must successfully complete the following units (and completed SIT30821 Certificate III in Commercial Cookery) :

Term 1:

  • SITHKOP013 – Plan and cooking operations
  • SITXMGT004 – Monitor work operations
  • SITXWHS007 – Implement and monitor work health and safety practices
  • SITHKOP015 – Design and cost menu
  • SITXCOM0010– Manage conflict
  • SITXHRM008 – Roster staff
  • SITXFIN009– Manage finances within a budget
  • SITXHRM009 – Lead and manage people
  • SITHKOP012 – Develop recipes for Special Dietary Requirements
  • SITXFSA008 – Develop and Implement a food safety program

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