Certificate IV in Kitchen Management

The Certificate IV in Kitchen Management (SIT40521) at Academies Australasia Polytechnic takes qualified cooks into kitchen leadership, shifting the focus from producing dishes to running the kitchen as a business unit. The hospitality industry continues to grow with opportunities to expand a career in Australia and abroad across sectors such as hotels, cruises, airlines, restaurants, bars and clubs, and this qualification prepares students with the skills and practical knowledge needed to lead a service team and to thrive as a chef in a leading hotel, restaurant or other hospitality business. The course covers 13 units of competency across people management, operations and finance: managing conflict, rostering staff, leading and managing people, monitoring work operations, and establishing and conducting business relationships. Kitchen operations units cover planning cooking operations, developing recipes for special dietary requirements, designing and costing menus, and cleaning kitchen premises and equipment. Compliance and financial units cover implementing and monitoring work health and safety practices, developing and implementing a food safety program, managing finances within a budget, and preparing and monitoring budgets. Practical training is delivered in AAPoly's training kitchen at the Swanston Street campus in Carlton. The qualification runs over two terms / 18 college weeks, and students must complete the Certificate III in Commercial Cookery (SIT30821) before progressing to it. Graduates work as chefs and chefs de partie.