Certificate IV in Kitchen Management

This training will prepare you to work as a supervisor in the kitchen. Appetizers, salads, stocks, sauces, soups, shellfish, meat, poultry, breads, pastries, and cakes are just a few of the dishes you'll learn to make. Learn how to manage diversity in the workplace, adopt sustainable practices, give leadership, manage menus, and coordinate cooking operations as you develop your supervisory skills. This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.