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. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Target groups for the SIT40521 Certificate IV in Kitchen Management are international students who are: ● seeking to pursue or further a career in kitchen management ● seeking to enter a new industry sector ●seeking a pathway to higher level qualifications. Characteristics of the target group are as follows: • Students will be from a range of countries and may be living in Australia for the first time or may have been here in the recent or more distant past. • Many will speak English as a second language, although an entry level has been set to ensure students are able to complete course work. • Students are expected to typically fall into the age range of 18–35 as people are still establishing or changing careers. Credit and/or RPL can be provided for those with existing skills and knowledge allowing such students to complete the course in a shorter time frame.