Certificate IV in Kitchen Management

The Certificate IV in Kitchen Management reflects the role of chefs who take on a supervisory or team-leading position in the kitchen. Graduates are able to operate independently or with limited guidance, using discretion to solve non-routine problems in a commercial kitchen environment.

The course builds on commercial cookery skills to develop kitchen supervision and management capability, covering food preparation and cookery techniques across appetisers, stocks and sauces, vegetable and dietary dishes, poultry, meat and seafood, cakes and pastries, and desserts, alongside recipe planning and costing, rostering, staff leadership, conflict management, budgeting, and food safety program development.

Delivered over 100 weeks at Horizon Training Institute's Geelong campus, the course prepares graduates for roles as chefs in restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in the hospitality sector. On completion, students may progress to the Diploma of Hospitality Management or other diploma-level qualifications within the Hospitality Training Package.