SIT40521

Certificate IV in Kitchen Management

CRICOS Course Code 102498J

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CAREER IN CULINARY CREATIVITY

Australia has a huge hospitality industry, and it’s growing all the time. Over the past 5 years, demand for chefs has skyrocketed, and the Australian Government predicts strong growth, with another 81,000 job openings over the next 5 years.

A career as a chef allows you to use your imagination. You can create your own recipes or modify current ones. You can also experiment with different ways to garnish your dishes and dazzle customers with visual displays. Food presentation is a reflection of the chef’s creativity.

So, if you have a passion for food, enjoy working as part of a team and crave creativity in your career, becoming a chef could be your calling and at AGI, we have a great course to make you a great chef or chef de partie!

what you'll learn

Benefits & Outcomes

OUTCOME: Chef or Chef de partie 

BENEFITS: Job growth, you can be creative, travel opportunities, opportunity to open your own business and you make people happy-good food good times!

During the course you will develop skills to:

  • Understanding ingredients and seasonings
  • Knife skills and food preparation techniques
  • Food safety and sanitation practices
  • Menu design and recipe creation
  • Cooking methods and creating stocks and sauces
  • Plating design
  • Inventory control
  • Communication and team work
  • Leadership and management
  • Creativity and Confidence and much more...

This is a fun, challenging and exciting qualification that will help you gain the commercial cookery knowledge and culinary skills to take first steps to big steps as an industry professional

COURSE DETAILS

duration and cost

Duration 100 weeks including:

  • Teaching 78 weeks                                    (20 hrs per week)
  • Holidays 22 weeks              

Costs:                                  

  • Tuition fee $14, 250           
  • Resource fee $2,500          
  • Enrolment fee $250           

Please refer to our brochure for course fees description

Units of competency

· 27 Core Units
· 6 Elective Units
download course guide and qualification unit outline for detailed information

Delivery

  • Face to face
  • Self study
  • Practical
    • 8 hours at the classroom
    • 8 hours practical skills class
    • 4 hours/week of study support (learning and assessment tasks between face-to-face consultations)

Entry Requirements

Explore Your Qualifications

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Download Unit Outline
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Entry Requirements

  • Domestic: No entry requirements.
  • International Students:
  • Age: Be 18 years of age or over.
  • Interview: Prior to enrolment, it is mandatory that students attend a Pre-Enrolment Consultation on-campus or phone/Skype/email consultation before enrolment to determine course suitability (English level appropriateness, interests, intentions), identify relevant electives, costs, RPL and elective pre-requisites.
  • English proficiency: IELTS Academic or General English score of 6.0 or above with no band score below 5.5 or

    Attainment of Advanced English proficiency from a recognised ELICOS provider or

    International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS).
  • Completion of year 12 (Australia) or equivalent in students home country. Students who have not completed high school must have relevant work experience or a qualification that indicates a likely success of course completion.
  • Note: Students can apply for Recognition of Prior Learning or Direct Credit. This may reduce the course time. See website or contact AGI for details. All new students (except RPL candidates) are required to undertake an LLN Test after enrolment and prior to commencing the course to assist college personnel in identifying students who may require support in language and/or numeracy.

Explore Your Qualification

  • The SIT40521 Certificate IV in Kitchen Management (chef or chef de partie) provides a solid foundation of current international industry standards and a wide range of cookery skills and experiences that will allow students to take a leadership role. In addition to studying theoretical components, students also experience hands-on practical tasks in a commercial kitchen with qualified chefs throughout the course

Contact us

postal address

PO Box 6081,
Upper Mount Gravatt,
Queensland, Australia 4122

contact us

P. 07 3096 0566 / M. 04 5044 3415
Course enquiries: info@agi.edu.au
Administration: admin@agi.edu.au
International students: admissions@agi.edu.au

administration

Suite 3 Ground Floor, 17-19 Mount Gravatt Capalaba Road,
Upper Mount Gravatt
Queensland, 4122

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