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Certificate IV in Kitchen Management (International)

SIT40521 – Blended training

Duration: 78 weeks

Work placement: 48 mandatory service periods of 4 hours for 192 hours

Program details

Get qualified as a professional chef with our Certificate IV course in Kitchen Managament with MCIE training in the city of Melbourne, Australia. Designed for motivated international students looking for a hands-on cookery course, the Certificate IV in Kitchen Management provides the knowledge and skills for taking on leadership and kitchen management roles in commercial kitchens.

This kitchen management program is taught by qualified chefs 3 days a week both in the classroom and online. Training for the Certificate IV in Kitchen Management also includes training in our commercial kitchens in Southbank and the Melbourne CBD, and work placement for a real world learning environment.

National Code

SIT40521

CRICOS code

109684F

Units

27 core + 6 elective units

Holiday weeks

18 weeks

Program delivery

Blended training

Work placement

48 service periods (192 hours) 

Total duration

78 weeks

Delivery weeks

60 weeks

Location

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

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

Fees for international students

Tuition fee

$22,000

Non-Tuition Fee

$2,500

Estimated Total Course Cost 

$24,500

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
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 International Student Handbook.

Career Opportunities

With a Certificate IV in Commercial Cookery, 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

Entry requirements

English Language requirements

Candidates must meet one of the following English Language proficiency requirements:

  • IELTS band score of 6.0, or an equivalent internationally recognised exam result in line with Department of Home Affairs (DHA) regulations
  • Satisfactory completion of an ELICOS program at Upper-intermediate level from Explore English, or other NEAS endorsed English language centre
  • Certificate of completion equivalent to, or higher than, an Australian Year 11 qualification from an English-speaking country
  • Completion of MCIE’s English Placement Test with an overall score equivalent to IELTS 6.0, or above
  • Other English language proficiency tests, such as TOEFL and OET, will also be considered.
Candidates who have completed 1 year of study in Australia in English within the past 2 years at Certificate IV or AQF level 4 and above are exempt from submitting Australian Year 11 completion certificate or equivalent and Evidence of English Proficiency.

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

MCIE only accepts international students who will be 18 years of age by the time of course commencement.
To begin your training at MCIE, you will need a Unique Student Identifier (USI). The USI is a personal reference that creates a secure online record of your VET training. It is managed by the Australian Government and is kept for up to 30 years.
It can be accessed anywhere, anytime. When you arrive in Australia, your visa will be activated and you can then apply for a USI. It is free to create a USI. You need a USI to receive your qualification, or statement of attainment. For further information visit www.usi.gov.au/about.

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):

  • 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 for a total of 20 hours per week.

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.

Educational pathways

After achieving SIT40521 Certificate IV in in Kitchen Management, graduates may undertake further study in: 

  • SIT50422 Diploma of Hospitality Management 

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 

Theory Classes

MCIE Head Office & Campus

Contact us today to learn more about training courses in Melbourne
Levels 8, 250 Collins Street,
Melbourne, VIC, 3000
Call: 1300 737 004
Email: info@mcie.edu.au

Practical Classes

MCIE Fanning St Kitchen

Our fully equipped commercial training kitchen.
112 Peel Street,
North Melbourne, VIC, 3051 
Call: 1300 737 004
Email: info@mcie.edu.au

The reviews

Great course in Melbourne to become a cook!

I loved studying this course with MCIE, great trainers. Highly recommend.

Gerry

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 (International)

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

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