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.

Prospective Australian Academy international students are required to demonstrate their capacity to complete the course successfully.

International students applying for this course either off-shore or on-shore will need satisfactory completion of the equivalent of Australian Year 11 or equivalent.

The minimum age for entry to this program is 18 years above at the date of your enrolment.

This program is delivered under competency-based training which means instead of grading or marks, students are required to demonstrate all the criteria for each unit of competency and student a remarked “Competent” or “Not yet competent”. Typical assessment methods will include written questions, case studies, role plays and skills demonstration.

This program is delivered over a total duration of 78 weeks including holidays and term breaks. This total duration consists of 60 weeks of course delivery plus up to 18 weeks holiday/ break time depending upon the intake. Twenty hours (20) of classes are scheduled for each week of delivery.

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.

Australian Academy does not do any misleading claim or job guarantee or advertise any employment outcome with its courses.

After achieving SIT40521 Certificate IV in Kitchen Management, individuals could progress to SIT50422 Diploma of Hospitality Management.

Participants who exit this course at any time prior to completion will receive a Statement of Attainment for the units of competency they have successfully achieved.

*= All these units can only be completed after completing SITXFSA005 Use hygienic practices for food safety *# = Unit can only be completed after completing SITXFSA005 Use hygienic practices for food safety and SITHCCC027 Prepare dishes using basic methods of cookery **= Unit can only be completed after completing SITHKOP010 Plan and cost recipes ***= Unit can only be

completed after completing SITXFSA005 Use hygienic practices for food safety and SITXFSA006 Participate in safe food handling practices ****= Unit can only be completed after completing SITXFSA005 Use hygienic practices for food safety , SITHCCC027 Prepare dishes using basic methods of cookery, SITHCCC042 Prepare food to meet special dietary requirements and SITHKOP010 Plan and cost recipes