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The Bright College

Certificate IV in Kitchen Management

  • Certificate

This qualification reflects the role of commercial 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.

Key details

Degree Type
Certificate
Duration
78 weeks full-time
Course Code
SIT40521, 117021A
Study Mode
In person
Intake Months
Feb, Apr, Jul
Domestic Fees
$15,500 total
International Fees
$15,500 total

About this course

This qualification reflects the role of commercial 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 as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops. This course includes work-based training.

Entry requirements

Students must:

  • Be at least 18 years of age or over at the time of commencement.
  • Successful completion of year 12 or above
  • English Language (International Students) IELTS 6.0 or higher with a minimum score of 5.5 in each band Or Equivalent (e.g., PTE, TOEFL, EAP, CE etc.)) English language test scores.
  • A valid Unique Student Identifier (USI). We recommend that you create your USI before you book your course.

Pre-Enrolment Requirements

All students must complete a Language, Literacy, and Numeracy (LLN) test prior to enrolment. The test assesses your foundational skills in learning, reading, writing, oral communication, and numeracy at ACSF Level 3. This test helps us identify if additional learning support is required

  • Learning - Level 3,
  • Reading - Level 3,
  • Writing - Level 3,
  • Oral Communication - Level 3
  • Numeracy - Level 3

Study locations

Malaga

What you will learn

  • Assist the students gain the essential skills and competencies required to work as commercial cooks within the hospitality sector
  • Develop the required skills to effectively operated in a commercial cookery environment and gain knowledge in kitchen operations and hospitality
  • Provide a pathway to further qualifications and learning

Career pathways

  • Chef
  • Sous Chef
  • Chef de Partie
  • Cook

Direct Entry Students:
Students entering this qualification directly will need to complete ALL the thirty-three (33) units below - 27 Core
plus 6 Electives

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