Certificate IV in Kitchen Management

The SIT40521 Certificate IV in Kitchen Management gives students the advanced cooking skills and technical knowledge needed to run a commercial kitchen. Core units cover preparing dishes using basic and advanced methods of cookery - including appetisers, salads, stocks, sauces, soups, poultry, meat, seafood and dietary-specific dishes - alongside kitchen management skills such as planning and costing recipes and menus, planning cooking operations, managing a budget, rostering and leading staff, and maintaining food safety and workplace health and safety systems. Elective units add specialised food preparation, purchasing and sustainable work practice skills. The Centre of Excellence accepts international students aged 18 or over who have completed at least 12 years of schooling, and delivers the course at its Melbourne and Richmond (North Geelong) campuses over 65 study weeks plus 13 weeks of holidays (78 weeks total), with new intakes accepted every month. On graduating, students are prepared for supervisory and leadership roles in commercial kitchens, including head chef, chef de partie, sous chef, kitchen supervisor and kitchen manager positions in restaurants, hotels, cafes and pubs, or to run their own food service business.