Certificate IV in Kitchen Management

• Prepare dishes using different techniques, equipment and methods

• Develop and adapt menus to meet dietary requirements

• Manage kitchen operations, rostering and recruitment of staff

• Manage finances and budgeting

• Lead and manage a diverse team

• Implement and monitor work health and safety practises

• A nationally accredited qualification at Certificate IV level

• Management skills and industry knowledge to gain senior kitchen roles locally or internationally

• The ability to lead and monitor team performance for a thriving kitchen

Apprenticeship

• Be employed as an apprentice in the industry

• Register with an Apprenticeship Connect Australia Provider (ACAP) who will support your application

Non-apprenticeship

• Non-apprenticeship pathways for trade-related qualifications allow you to have your industry skills assessed through recognition of prior learning (RPL) and undertake gap training to gain a trade qualification. To take this course as a non-apprenticeship, you must:

• Be at least 21 years of age, as evidenced by photo identification

• Have at least 2 years of work experience in this occupation or trade, as evidenced by employee records such as your resume and/or letters from your employers

• Be currently employed in the relevant industry, as evidenced by a letter from your employer

• A Language, Literacy and Numeracy (LLN) skills test and achieve a combined score of 15 across the five bands of literacy and 3 across one band of numeracy. This skills test helps us to understand your individual study needs and to provide you with the appropriate support for your study success.

• Good communication skills

• An interest in leading and working with others

• A passion for cooking and being creative with food

• The ability to work under pressure

• The ability to pay for equipment including a commercial cookery student uniform and a chef’s toolbox, approximately $350-$420

• If you need help preparing for study, contact us about your options.