Certificate IV in Kitchen Management

Certificate IV in Kitchen Management enables you to become a supervisor or team leader in the kitchen. You learn to operate independently or with limited guidance from others, using discretion to solve non-routine problems. As part of the course, VACTS provides assistance to secure real workplace experience in commercial kitchens for the unit "SITHCCC043 – Work effectively as a cook," which requires students to prepare and serve food across a minimum of 48 complete food service periods, covering the required menu styles and items; further information is provided at orientation. The program runs over 73 weeks, with 20 hours of face-to-face training per week across 56 weeks of study and a 17-week break; students who have already completed relevant units through Recognition of Prior Learning or Credit Transfer may finish sooner. Entry requires Year 12 VCE (or its overseas equivalent) and/or completion of the Certificate III in Commercial Cookery, together with evidence of English proficiency such as an IELTS score of 6.0. Training is delivered at VACTS's Sydney Road campus in Coburg, which includes a fully equipped commercial kitchen for practical cooking classes. Graduates can progress into the Diploma of Hospitality Management.