CERTIFICATE IV IN KITCHEN MANAGEMENT
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.
CAREER OPPORTUNITIES
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.
VOCATIONAL PLACEMENT
This course includes at least 400 hours of work-based training which will be completed over a period of 20 weeks. During work-based training, students will be able to practice their skills and knowledge in workplace setting. This will assist students to be job-ready after successfully completing the Certificate IV in Kitchen Management
ASSESSMENT
The Assessment Process is based on the principles of competency-based training. The performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld variety of learning styles and a range of assessment strategies are used.
Assessment for each unit of competency will be through a combination of classroom based and work placement tasks. Classroom based assessments include but are not limited to:
- Classroom Exercises
- Assignments
- Practical Demonstrations
- Group Activities
- Projects
- Verbal and/or Written Questions
Students are advised well in advance of the assessment activities and a student may put forward for consideration, any special needs they may have. The assessment criterion is documented in all units and workbooks. Dates of the assessments are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessments and examinations. Continuous assessments may be based on competencies and marks or a combination of both.