SIT40521 – Certificate IV in Kitchen Management

CBM (College of Business Management) sets forth specific admission criteria for international students, which include:

• Completion of Year 12 or its international equivalent.
• Participation in an entry interview to assess both course suitability and individual student needs.
• Possession of a valid study visa.
• Completion of an ACSF-level assessment for language, literacy, and numeracy skills.
• A minimum IELTS score of 5.5, with test results not older than two years.

Additionally, proficiency in English can be demonstrated through any of the following documented evidence:

• Having received education for five years in an English-speaking country.
• Successful completion of an English Placement Test.

It should be noted that other English language assessments such as PTE and TOEFL are also acceptable. Students must submit their scores for verification to confirm equivalence to an IELTS score of 5.5.

English Language Requirements for International students:

International students applying for this course either off-shore or on-shore will require:

• Either a minimum IELTS (General) test score of 0 or equivalent for direct entry into a VET course; or IELTS score of 5.5 or equivalent with an ELICOS course (up to 10 weeks) to be taken before the main VET course; or IELTS score of 5.0 or equivalent with an ELICOS course (up to 20 weeks) to be taken before the main VET course; or, Oxford Placement test with score 61 or higher. Score Guide: Average test score of 61 or higher in Oxford placement test is equivalent to IELTS 6.0.
• To provide evidence that they have studied in English for at least five years in the United Kingdom, the United States of America, Australia, Canada, New Zealand, South Africa or the Republic of Ireland; or
• To provide evidence that they are a citizen of and hold a valid passport from the United Kingdom, the United States of America, Canada, New Zealand, or the Republic of Ireland; or
• To provide evidence that, within two (2) years* of their signed written agreement date, they have successfully completed in Australia a foundation course or a Senior Secondary Certificate of Education or a substantial part of a Certificate IV or higher-level qualification, from the Australian Qualifications Framework.

Students may refer to IELTS Equivalent Policy for further information.  Results older than two (2) years are not acceptable.

Language, Literacy, and Numeracy Skills:

• • Adequate written and spoken English and numeracy skills suitable for the qualification.
  • Assessed through a Pre-Training Review and Language, Literacy, Numeracy, and Digital Literacy (LLND) test before enrolment.

• Instruction takes place both in traditional classroom settings and in commercial kitchen environments, as needed, to replicate actual workplace conditions. Educational methods encompass direct face-to-face instruction, lecture sessions, interactive discussions, research activities, collaborative group tasks, and guided practical exercises. Evaluation of student progress includes practical demonstrations, written examinations, case study analyses, and project-based assignments.

   
   

Upon successfully finishing this program, you are eligible to further advance your expertise and skill set by enrolling in the subsequent qualifications:

• SIT50422: Diploma of Hospitality Management
• SIT60322: Advanced Diploma of Hospitality Management

Potential job roles following this training may encompass:

• Kitchen Manager
• Head Chef
• Sous Chef
• Catering Manager
• Food and Beverage Manager

Reach out to CBM (College of Business Management) to indicate your interest through any of the methods listed below, and one of our Enrollment Officers will guide you through the next steps. You can contact us via:

• Our website’s contact page: cbm.edu.au/contact
• Phone: 0370 466 602
• Email: admissions@cbm.edu.au

Our team is ready to assist you with your enrollment inquiries.

Participants in this course must possess the physical ability to lift and carry heavy cookware. They should have full use of both hands to operate kitchen tools and equipment effectively, and the endurance to remain standing throughout the day in a kitchen setting.