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This information is for domestic students. If you are international, click here

Certificate IV in Kitchen Management

SIT40521 – Blended training

Duration: 78 weeks

Work placement: 192 hours approx

Program details

Get qualified as a professional chef with our Certificate IV course in Kitchen Management in Melbourne CBD. Designed for keen students looking for a hands-on cookery course, the Certificate IV in Kitchen Management provides the knowledge and skills for professional kitchen management.
This commercial cookery course is taught by professional chefs both in the classroom and online, with hands-on training in our commercial kitchens and real-world learning on work placement.

National Code

SIT40521

Units

27 core + 6 elective units

Location

MCIE CBD Campus, Level 8 & Level 9, 234 – 250 Collins St, Melbourne, VIC 3000

MCIE Training Kitchen, 112 Peel Street, North Melbourne, VIC 3051

MCIE Southbank Kitchen 28-30 Fanning Street, Southbank, VIC 3006

Program delivery

Blended training

Work placement

Approximately 192hrs

Total duration

78 weeks

Delivery weeks

60 weeks

Holiday weeks

18 weeks

Please note that students undertaking the Hospitality – Cookery programs will be required to handle and cook a variety of meat, poultry and seafood as part of their course. This includes but is not limited to, meat such as lamb, beef, port, kangaroo, etc, poultry such as chicken, duck, turkey, quail, etc., seafood including a variety of fish and shellfish. Some dishes may also require the inclusion of wine, spirits or liqueurs.

Fees for domestic students

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

Do I qualify for funding?

Entry requirements

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.

Delivery and assessment

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.

Course Units

Core Units

  • SITXFSA005 Use hygienic practices for food safety
  • SITHCCC043* Work effectively as a cook
  • SITHCCC023* Use food preparation equipment
  • SITHCCC027* Prepare dishes using basic methods of cookery
  • SITHCCC028* Prepare appetisers and salads
  • SITHCCC029* Prepare stocks, sauces and soups
  • SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC035* Prepare poultry dishes
  • SITHCCC037* Prepare seafood dishes
  • SITHKOP010 Plan and cost recipes
  • SITHCCC036* Prepare meat dishes
  • SITHCCC041* Produce cakes, pastries and breads
  • SITHPAT016* Produce desserts
  • SITHCCC042* Prepare food to meet special dietary requirements
  • SITXFSA006 Participate in safe food handling practices
  • SITXWHS007 Implement and monitor work health and safety practices
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXCOM010 Manage conflict
  • SITHKOP012* Develop recipes for special dietary requirements
  • SITXFIN009 Manage finances within a budget
  • SITXINV006* Receive, store and maintain stock
  • SITHKOP013* Plan cooking operations
  • SITXHRM008 Roster staff
  • SITHCCC031* Prepare vegetarian and vegan dishes
  • SITXFSA008* Develop and implement a food safety program
  • SITHKOP015* Design and cost menus

Elective Units

  • HLTAID011 Provide First Aid
  • SITHCCC025 Prepare and present sandwiches
  • SITXCOM007 Show social and cultural sensitivity
  • SITHCCC040 Prepare and serve cheese
  • SITHCCC039 Produce pates and terrines
  • SITHKOP014 Plan catering for events or functions

The reviews

Best training school to become a Chef!!

MCIE have the best Chef trainers and the best facilities to learn how to come a Chef!!

Amy

Comments

This is Nationally Recognised Training, leads to an Australian Qualification that complies with the AQF (Australian Qualifications framework (AQF)) qualification or a Statement of Attainment.
Certificate IV in Kitchen Management (SIT40521)

Apply today and embark on a journey to a brighter future with our course certification.

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