OverviewAbout this course
Turn up the heat on your hospitality career and master the inner workings of a commercial kitchen. Delegate tasks and boost morale. Model and encourage a supportive and high-functioning kitchen. Gain respect as a head chef locally or internationally.
OutcomesWhat you'll gain
Learning outcomes
Through a mixture of theory and practical course work, learn to:
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
Course outcomes
Gain practical experience and develop specialist skills that give you an advantage in the job market.
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
SuitabilityIs this course right for you?
Entry requirements
This course requires evidence of previous experience or study before you can enrol
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
Completion requirements
During your study you’ll need to provide your teacher with the following evidence:
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.
Entry recommendations
To be prepared for this course, we recommend that you have:
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.
TAFE NSW is committed to meeting the learning needs of every community. Meeting these needs can mean there are additional entry requirements at different campus locations. Check your preferred location for further requirements. If you need help preparing for study, contact us to find out how we can support you.
PathwaysFuture career and study options
Career pathways
Our graduates go onto roles like: chef, chef de partie, sous chef, head chef and small business owner.
Study pathways
Take your study further with other courses offered at TAFE NSW:
Previous study2 Courses
Begin here to gain experience and confidence in this study area.
Further study2 Courses
Advance your skills to take your career to the next level
Related study1 Course
Strengthen your expertise and gain specialist skills to expand your employability.
Your experience counts
At TAFE NSW, we recognise your previous study and work experience. You can apply for recognition of prior learning or a credit transfer with any of our courses. If you're successful you'll get your qualification faster.
UnitsUnits taught in this course
Courses are made up of a combination of both core and specialty units. In the Certificate IV in Kitchen Management qualification, you’ll need to successfully complete 33 units of competency, including 27 core and 6 speciality units.
Please note, not all specialty units are offered at every TAFE NSW location. It is highly recommended that you check with your preferred campus for information about the specialty units offered at that location.
Core units are central to the job outcomes of a particular industry or occupation. These are the units industry has agreed are essential to be capable and qualified at a particular study level.
Plan and cost recipesSITHKOP010
Develop and implement a food safety programSITXFSA008
Prepare poultry dishesSITHCCC035
Prepare meat dishesSITHCCC036
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TAFE NSW servicesFacilities and support
TAFE NSW provides support services across all campus locations and online. Whatever your needs or circumstances, we have the people, resources, counselling and facilities to support you in focusing on your studies.
TAFE NSW Disability Support Service
TAFE NSW Language, Literacy and Numeracy (LLN) support
TAFE NSW Aboriginal Support; Learner support (ABE)
TAFE NSW Careers, Counselling and Pathways Service
TAFE NSW Libraries
Scholarship programs – be supported as you explore your talents and fulfil your potential
Read&Write literacy and study support software is available free for all TAFE NSW students to use while studying on campus and at home
LinkedIn Learning – an online resource which offers innovative courses and tutorials to improve your personal and professional skills
Student associations – get social with our student community
Info sessionsWant to know more?
There are a total of 38 information sessions planned for this course. They'll take place at different locations across the state.
You can select a study option below to see the sessions available. Or you can view all sessions related to Tourism and Events