With a Certificate IV in Kitchen Management, you could become a:

• Chef
• Cook
• Commis Chef
• Kitchen Manager
• Chef de Partie
• Restaurant Owner
• Food and Beverage Manager

According to the National Skills Commission:

• There are currently 108,800 chefs employed in Australia
• This occupation has steady future growth of nearly 14%
• On average, Australian chefs earn around $1,250 a week
• 72% of chefs work full-time in Australia
• 25% of workers in this role are women, with an average age of 35

Enrolment fees include additional resources required for the program and student ID charges. For additional service fees, such as re-assessment fees or Recognition of Prior Learning (RPL), please refer to the Domestic Student Handbook.

Included in materials fee

• 1 X White Chef coat long sleeves with stud buttons (with MCIE Logo)
• 1 X Checked Chef trouser
• 1 X White flat top hat (with MCIE Logo)
• 1 X White neckerchief
• 1 X Bib style white apron
• 1X Half-length white apron
• 1 X Safety boots / clogs / sturdy slip resistant shoes
• Cooks Knife 22 cms
• Bread Knife 26 cms
• Boning knife 15 cms
• Paring Knife 9 cms
• Turning Knife 6 cms
• Palette knife 20 cms
• Filleting knife
• Sharpening steel 25 cms
• Wooden spoon 30 cms
• Rubber Spatula / Scraper
• Whisk stainless steel 30 cms
• Tongs stainless steel 23 cms
• Poultry Scissors
• Set of star nozzles
• Pocket thermometer
• Serving spoon perforated 30 cms
• Pastry brush 2.5 cms
• Peeler
• Bowl Scraper
• Tea Towel – 2 numbers
• Piping bag 50 cms
• Knife carry case 18 pockets

Apprenticeship

This program is delivered in the workplace with approximately 6 hours of structured workplace training per month.

Assessment

Assessment for this program includes written tasks, long and short answer questions, group tasks, practical cookery tasks, oral presentations, role plays, scenarios, case studies, work placement logbooks, portfolios and projects.

Required equipment

We recommend that students have access to a laptop or tablet to submit their assessments. MCIE provides access to Microsoft Office.
A chef’s toolkit and uniform is also included in the resource fee.

Cher’s toolkit includes

22cm cook’s knife, 26cm bread knife, 15cm boning knife, 9cm paring knife, 6cm turning knife, 20cm palette knife, filleting knife, 25cm sharpening steel, 30cm wooden spoon, rubber spatula, 30cm whisk, 23cm tongs, poultry scissors, star piping nozzle set, pocket thermometer, 2.5cm pastry brush, peeler, bowl scraper, tea towel, 50cm piping bag, 18-pocket knife roll.

Chef’s uniform includes

MCIE white long-sleeve chef’s coat, checked chef’s trousers, MCIE white flat-top hat, white neckerchief, bib-style apron, half-length apron, slip-resistant safety shoes.