Introduction
The Certificate IV in Kitchen Management qualification is designed to equip workplace-based employees who are employed in a team leader, supervisor or management role in the kitchen.
This qualification provides a pathway to management roles within organisations such as restaurants, hotels, motels, clubs, pubs, cafes and coffee shop, or to run small business in these sectors.
Mode of Study
All face-to-face training and assessment is conducted in the student’s workplace.
Entry Requirements
Entry into this qualification is open to individuals who:
- Must have completed a SIT30821 Certificate III in Commercial Cookery or similar qualification leading to the occupation outcome of a Chef through an apprenticeship pathway only
- Minimum of 3 years experience in a commercial kitchen environment
- Are nominated by the sponsoring (client) manager as an appropriate learner based on VTS guidance
- Are employed or hosted by the sponsoring employer on at least a part-time basis and work in the kitchen environment
- 18 years of age or older
Learning Resources
Vocational Training Services provides individuals with:
- Learner Guides for each unit as well as other supporting material
- Assessment Workbooks
- Assignments
- Assessment tools
- Post-class activities
Recognition of Prior Learning
The Recognition of Prior Learning (RPL) process involves the collection of relevant evidence to meet the assessment requirements outlined within the qualification. Once the criteria is met, the qualification can be awarded.
The process is not intended to be time-consuming or require a laborious search for historical evidence. Most of the assessment involves direct interview and observation related to your employment and collection of paper-based evidence to support your nomination.
Undertaking this mode of assessment can be advantageous to those candidates who have:
- Previous industry qualifications
- Previous incomplete qualifications
- Relevant industry experience
- Relevant employment skills
