Courses

If you’ve always dreamed of running a restaurant and experiencing the joy of serving your signature dishes to satisfied customers, you’d know it’s about more than just the food.

Expand upon to your culinary talents with the Certificate IV in Kitchen management, with kitchen-based practical learning as well as classroom theory-based subjects where you’ll learn to manage finances, a kitchen and a team – the skills essential for success in hospitality.

This qualification provides a pathway to work as a Chef in organisations such as cafes, clubs, coffee shops, hotels, pubs and restaurants, or to run your own small business in these sectors.

To receive this qualification you must complete 33 units; 27 core units and 6 elective units.  You will attend classes 20 hours per week over 2 days (excluding student supervised study).

The course comprises of 6 stages, each comprising 10 weeks, with holidays in between. The first 4 stages are completed in the Certificate III. Stage 5 and 6 each comprise of 10 weeks, with holidays in between.

Work-based Training

As part of the course, students are required to complete 48 occasions of Work-based Training.  We will assist you in finding a suitable venue for you to complete your Work-based Training.

Students need to complete 33 units of competency, consisting of:

• 27 core units
• 6 elective units

Please note: 23 units can be credit transferred into the Diploma of Hospitality

Core Units

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
SITHCCC031* Prepare vegetarian and vegan dishes
SITHCCC035* Prepare poultry dishes
SITHCCC036* Prepare meat dishes
SITHCCC037* Prepare seafood dishes
SITHCCC041* Produce cakes, pastries and breads
SITHCCC042* Prepare food to meet special dietary requirements
SITHCCC043* Work effectively as a cook
SITHKOP010 Plan and cost recipes
SITHKOP012* Develop recipes for special dietary requirements
SITHKOP013* Plan cooking operations
SITHKOP015* Design and cost menus
SITHPAT016* Produce desserts
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXFSA008* Develop and implement a food safety program
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXINV006* Receive, store and maintain stock
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices

Elective Units

SITHCCC038 Produce and serve food for buffets
SITHCCC039 Produce pates and terrines
SITHCCC040 Prepare and serve cheese
SITHKOP009 Clean kitchen premises and equipment
SITXWHS005 Participate in safe work practices
SITXHRM007 Coach others in job skills

Note

^ This unit is undertaken in the first week as it is a prerequisite for many units
* Prerequisite is SITXFSA005 Use hygienic practices for food safety
Prerequisite is SITHCCC027 Prepare dishes using basic methods of cookery

• 18 years or older
• Completion of Year 11 studies or equivalent
• IELTS 5.5 or equivalent
• Please see International Student Admissions (HE and VET) Policy for further information.

RECOGNITION OF PRIOR LEARNING

You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.

Please see VET Recognition of Prior Learning and Credit Transfer Policy for more information.

Other requirements to be met prior to commencing Work-based Training:

• COVID-19 Vaccination Record

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

On successful completion of the Certificate IV in Kitchen management, you will be granted with 23 credit exemptions into the Diploma of Hospitality at Front Cooking School.

View all dates here.

View fee list here.

If you’ve always dreamed of running a restaurant and experiencing the joy of serving your signature dishes to satisfied customers, you’d know it’s about more than just the food.

Expand upon to your culinary talents with the Certificate IV in Kitchen management, with kitchen-based practical learning as well as classroom theory-based subjects where you’ll learn to manage finances, a kitchen and a team – the skills essential for success in hospitality.

This qualification provides a pathway to work as a Chef in organisations such as cafes, clubs, coffee shops, hotels, pubs and restaurants, or to run your own small business in these sectors.

To receive this qualification you must complete 33 units; 27 core units and 6 elective units.  You will attend classes 20 hours per week over 2 days (excluding student supervised study).

The course comprises of 6 stages, each comprising 10 weeks, with holidays in between. The first 4 stages are completed in the Certificate III. Stage 5 and 6 each comprise of 10 weeks, with holidays in between.

Work-based Training

As part of the course, students are required to complete 48 occasions of Work-based Training.  We will assist you in finding a suitable venue for you to complete your Work-based Training.

Students need to complete 33 units of competency, consisting of:

• 27 core units
• 6 elective units

Please note: 23 units can be credit transferred into the Diploma of Hospitality

Core Units

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
SITHCCC031* Prepare vegetarian and vegan dishes
SITHCCC035* Prepare poultry dishes
SITHCCC036* Prepare meat dishes
SITHCCC037* Prepare seafood dishes
SITHCCC041* Produce cakes, pastries and breads
SITHCCC042* Prepare food to meet special dietary requirements
SITHCCC043* Work effectively as a cook
SITHKOP010 Plan and cost recipes
SITHKOP012* Develop recipes for special dietary requirements
SITHKOP013* Plan cooking operations
SITHKOP015* Design and cost menus
SITHPAT016* Produce desserts
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXFSA008* Develop and implement a food safety program
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXINV006* Receive, store and maintain stock
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices

Elective Units

SITHCCC038 Produce and serve food for buffets
SITHCCC039 Produce pates and terrines
SITHCCC040 Prepare and serve cheese
SITHKOP009 Clean kitchen premises and equipment
SITXWHS005 Participate in safe work practices
SITXHRM007 Coach others in job skills

Note

^ This unit is undertaken in the first week as it is a prerequisite for many units
* Prerequisite is SITXFSA005 Use hygienic practices for food safety
Prerequisite is SITHCCC027 Prepare dishes using basic methods of cookery

• Entry by interviewRECOGNITION OF PRIOR LEARNINGYou may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.Please see Recognition of Prior Learning and Credit Transfer for more information.

RECOGNITION OF PRIOR LEARNING

You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.

Please see VET Recognition of Prior Learning and Credit Transfer Policy for more information.

Other requirements to be met prior to commencing Work-based Training:

• COVID-19 Vaccination Record

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

On successful completion of the Certificate IV in Kitchen management, you will be granted with 23 credit exemptions into the Diploma of Hospitality at Front Cooking School.

View all dates here.

Full Fee Tuition: $11,200
Enrolment  $0

Students eligible for Skills First funding  (Victorian students only) –
Tuition $0 and material fees

Please click here to download the Victorian Skills First Statement of Fees and Charges.

Find the course(s) that meet your interests and needs and follow these steps.