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.
Course Duration
- 78 weeks (including term breaks)
- 6 terms (10 weeks per term)
This course consists of 33 units of competency (27 core and 6 elective) delivered across a period of 78 weeks (including 18 weeks of term breaks). Students will complete 760 hours of face-to-face training, 500 hours of supervised assessment, and 192 hours of mandatory Work Placement. Students are expected to complete 360 hours of unsupervised self-study. The 60 weeks of learning are split into 6 terms of 10 weeks each, with each term covering 5-9 units of competency.
Study Mode
The delivery methods for this course include:
Face-to-Face Learning in Classroom and Kitchen
Course Entry Requirements
Essential entry requirements:
- Students must be at least 18 years of age at course commencement; AND
- Students must have completed Australian Year 12 or equivalent; AND
- Students must hold an IELTS 5.5 or higher with no skills band less than 5 or equivalent, if they have not completed high school and/or tertiary education in Australia or in the English language.
Recommended entry requirements to facilitate successful completion of the course:
- It is recommended that all students be proficient in the use of computer- based technology;
- It is recommended that all students have the appropriate level of learning, reading, writing, language, oral communication, and numeracy skills.
Additionally, when enrolling students, Opulence College staff must adhere to the Opulence College Admission and Enrolment Policy and Procedure.
*Domestic students refer to all student excluding those defined as overseas students.
**Overseas students refer to students, whether in or outside Australia, on a student visa.
Assessments
This course will be delivered and assessed through classes, tutorials, workshop experience and activities, and prescribed readings.
Course Outcomes
Students will attain the Certificate IV in Kitchen Management and Certificate III in Commercial Cookery once all units have been completed at a competent level.
Graduates of our Certificate IV in Kitchen Management will gain the skills needed to become a competent higher-level chef and can follow a pathway to a Diploma of Hospitality Management.
Course Fees
The costs for this course are as follows:
- Enrolment Fee: $200 (non-refundable)
- Material Fee: $1000 (non-refundable)
- Uniform and toolkit: $250 (non-refundable)
Please contact us at [email protected] for more information about our course fees.
