Certificate IV in Kitchen Management

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

Full fee: $14,500
Materials fee: $400

This program is only delivered as a full fee for service program.

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

Prerequisites

There are no prerequisite qualifications required to enter this program.

Education and skills

Students must complete a Pre-Training Review, meet the Language, Literacy and Numeracy (LLN) skill standards for this program level, and demonstrate they are a suitable candidate for this program.

Regulatory

You must be an Australian citizen or permanent resident of at least 18 years of age.

All candidates require a Unique Student Identification (USI) number. If you do not have a USI number you can apply for one online at https://www.usi.gov.au/students, or you can give MCIE administration staff permission to apply on your behalf.

Students with disabilities

MCIE welcomes all people with disabilities, learning differences and medical conditions. Acceptance in this program is subject to candidates’ ability to undertake all program requirements as discussed in the Pre-Training Review, with reasonable adjustments where applicable.

Digital technology

Students must have sufficient digital literacy skills to access online content, enter answers to written questions and communicate with trainers via email, the student portal and the learning management system.

Industry requirements

Candidates may be asked to provide evidence of the following for work placement (requirements vary according to host employer policies):

• National Police Check

• Flu vaccination and COVID-19 vaccinations

Prior experience

Credit Transfer (CT) and Recognition of Prior Learning (RPL) are available. Credit Transfer is free of charge. RPL application fees are $145 per hour. Please click here for more information on RPL fees, terms and conditions.

Blended training delivery

This program is delivered through a blend of face-to-face classes on MCIE campus and commercial training kitchens with online learning.

Assessment

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

Mandatory work placement

Students are required to complete 48 service periods for the work-based training component of this course. MCIE will organise your placement with one of our hospitality host employers.