Certificate IV in Kitchen Management

• The applicant should be 18 years of age or over.
• Applicant requires successful completion of an Australian Year 11 qualification or equivalent.
• Have an IELTS overall band of 5.5 or equivalent.
• Applicants are required to have successfully completed a Pre-Training Review and Language, Literacy, Numeracy and Digital Literacy (LLND) test before enrolment.
• Learners are required to have a kitchen kit including, a chef's dress, safety boots and a knife kit including various knives and other tools be able to undertake training in the kitchen effectively.
• Students pursuing the course should possess the necessary physical abilities and manual handling skills required to perform various tasks involved in the training
• It is essential for learners to be aware of and comfortable with handling complex food items, including various processed or raw meats, poultry, seafood, and dairy items considering any religious or dietary barriers that may affect their participation in the course.
• Applicants should possess basic computer and MS Office skills, including Word, Excel and PowerPoint.

Each unit is delivered and assessed as a standalone module. Each assessment has also been mapped to the elements, performance criteria, essential skills, essential knowledge, critical aspects of evidence and employability skills for each unit of competency. Specific details of actual assessments and marking and/or assessment criteria are specified in the unit of competency information.

The assessment process will be a Learning and Assessment pathway. Assessment commences in the session following delivery. The trainer and assessor inform all enrolled learners about the assessment process, resources, assessment methods and timings of assessment at the beginning of
each unit of competency.

As this is a competency-based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed.

AIT meets requirements listed under Clause 1.8 of Standards for Registered Training Organisations (RTOs) 2015 regarding the effective implementation of an assessment system that ensures that assessment (including recognition of prior learning):

• Complies with the assessment requirements of the relevant training package or VET-accredited course; and
• Is conducted in accordance with the Principles of Assessment and Rules of Evidence which are:

Fairness, Flexibility, Validity, Reliability, Validity, Suiciency, Authenticity, Currency.

The Recognition of Prior Learning (RPL) pathway is suitable for candidates who have previously acquired skills and knowledge from sources beyond the formal education and training system. This includes work and life experiences.

Credit transfer is a process that offers students consistent and agreed-upon credit outcomes for specific components of a qualification. This is based on identified equivalences in content and learning
outcomes between matched qualifications.

Upon successful completion of an RPL or Credit Transfer (CT) application, adjustments will be made to the units to be undertaken and the course duration.

In cases where RPL is granted, learners are not required to partake in additional training and assessment for skills and knowledge they already possess.

Training will be conducted face to face on a full-time basis, both in a classroom and in AIT’s training kitchen and workplace (WBT) environment. Classroom sessions for the theoretical and practical components of the course will be held at the following location: 242 Lygon St, Carlton, VIC, 3053. 

The work-based training will take place in an industry-approved commercial kitchen, carefully selected and partnered with AIT to ensure the highest quality learning experience for our students.