The Certificate IV in Kitchen Management provides the technical skills and advanced knowledge required to join a kitchen brigade or continue with further specialised study. According to the Australian Government's Job Outlook service, the number of people working as chefs grew very strongly over the past five years and is expected to continue to grow in the future. This very large occupation is predicted to create around 81,000 job openings over the next five years. This course equips you to work within the kitchen at a supervisory level. You will gain hands on culinary experience in the preparation of appetisers, salads, stocks, sauces, soups, seafood, meat, poultry, breads, pastries and cakes. Develop your supervisory skills and learn how to manage diversity in the workplace, implement sustainable practices, provide leadership, manage finances, and coordinate cooking operations. Successful completion of this course will enable you to enter the workforce as a chef or chef de partie.
Fees are available on request.
No open intake is listed yet. Submit an enquiry and the team can confirm intake availability.
