Certificate IV in Kitchen Management

Course Overview This qualification reflects the role of chefs and cooks who have a supervisory or team-leading role in the kitchen, operating independently to solve non-routine problems. It is designed to equip you with the advanced culinary and management skills required to lead a kitchen team successfully. The course includes mandatory vocational placement to ensure you gain essential real-world experience. Key Program Highlights Develop advanced culinary techniques and kitchen management skills Learn to lead a team and solve complex operational problems Gain hands-on experience with 360 hours of unpaid vocational placement Complete a minimum of 48 service shifts in a real kitchen environment Prepare for a supervisory role as a chef or cook in the hospitality industry