Duration
1.4 years (74 weeks)
Course Description
This qualification reflects the role of chefs and 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 in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Career Outcomes
Chef de Partie
Chefs de Partie are qualified chefs working in larger dining and catering establishments, specialising in one particular area of the kitchen, often undertaking a supervisory or team leading role.
Chef
Chefs plan and organise the preparation and cooking of food in dining and catering establishments. Duties may include planning menus, ordering food supplies, and organising and advising staff on cooking procedures.
CRICOS Details
Certificate IV in Kitchen Management is listed on the official CRICOS register and delivered by Victoria University in 110109 - Cookery.
- CRICOS course code: 109628C
- Provider: Victoria University
- Course level: Certificate IV
- Study level: VET
- Field of education: 110109 - Cookery
- National qualification code: SIT40521
- Dual qualification: No
- Foundation studies: No
- Work component: Yes
- Work hours per week: 10.00
- Work weeks: 13
- Total work hours: 130
- Course language: English
- Duration: 1.4 years (74 weeks)
- Locations: FOOTSCRAY, VIC
This overview is compiled from official CRICOS register data. Confirm fees, duration, intake dates, and entry requirements directly with the provider before applying.