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1.5 Years
Both theoretical and practical based learning
On-campus
Course Overview
Where You Can Study
Suite 5, Level 2, 55 Pyrmont Bridge Road, Pyrmont NSW 2009
Eligibility
Career & Study Pathways
Quality & Recognition
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
Use food preparation equipment
Core unit
Prepare dishes using basic methods of cookery
Core unit
Prepare appetisers and salads
Core unit
Prepare stocks, sauces and soups
Core unit
Prepare vegetable, fruit, eggs and farinaceous dishes
Core unit
Prepare vegetarian and vegan dishes
Core unit
Prepare poultry dishes
Core unit
Prepare meat dishes
Core unit
Prepare seafood dishes
Core unit
Produce cakes, pastries and breads
Core unit
Prepare food to meet special dietary requirements
Core unit
Work effectively as a cook
Core unit
Plan and cost recipes
Core unit
Develop recipes for special dietary requirements
Core unit
Plan cooking operations
Core unit
Design and cost menus
Core unit
Produce desserts
Core unit
Manage conflict
Core unit
Manage finances within a budget
Core unit
Use hygienic practices for food safety
Core unit
Participate in safe food handling practices
Core unit
Develop and implement a food safety program
Core unit
Roster staff
Core unit
Lead and manage people
Core unit
Receive, store and maintain stock
Core unit
Monitor work operations
Core unit
Implement and monitor work health and safety practices
Core unit
Prepare and serve cheese
Elective unit
Package prepared foodstuffs
Elective unit
Prepare specialised food items
Elective unit
Prepare and present sandwiches
Elective unit
Source and present information
Elective unit
Participate in safe work practices
Elective unit
Common Questions
Yes, this course is subsidised in both South Australia and New South Wales. In SA it is subsidised under SkillingSA, an SA Government Initiative, and in NSW it is subsidised by the NSW Government under the Smart and Skilled Initiative. Eligibility and subsidy criteria apply — visit www.skills.sa.gov.au or www.smartandskilled.nsw.gov.au for more information.
The Certificate IV in Kitchen Management has a duration of 78 weeks and is available at both the Adelaide and Sydney campuses.
Yes, the course is included in several career packages. Package Option 2 combines three qualifications — Certificate III in Commercial Cookery, Certificate IV in Kitchen Management, and Diploma of Hospitality Management — over 104 weeks. Package Option 3 adds the Advanced Diploma of Hospitality Management for a total of four qualifications over 126 weeks.
A total of 33 units must be completed: 27 core units and 6 elective units. The 6 elective units must include 3 units from Group A and 3 units from the electives listed or from any current endorsed Training Package or accredited course. The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level.
Graduates of the Certificate IV in Kitchen Management can pursue careers as a Commercial Cook or Team Leader within the hospitality industry.
Application
Three simple steps to get enrolled
Step 01
Enquire
Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.
Step 02
Submit Documents
Our team will guide you on exactly which documents to prepare and submit.
Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
Honestly I was lost when I first started looking at Australian colleges. There are just too many options and every agent gives you different info. A friend told me about FindTheCourses and within a week I had shortlisted 3 programs that actually matched my budget and visa situation. My advisor Sanjay was super helpful — never felt like I was being pushed into anything.
Priya Sharma
India
Master of Nursing · Griffith University
