Certificate IV in Kitchen Management

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. This qualification includes 25 units of competency. This program will be delivered in the classroom. Practical face to face training will be provided in a commercial training kitchen. A work placement is also required.  This qualification reflects the role of commercial 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. This qualification includes 33 units of competency.  This qualification is expected to be completed in 78 weeks.