Certificate IV in Kitchen Management

The Certificate IV in Kitchen Management (SIT40521) at TasTAFE is part of the Commercial Cookery two-year package of courses, and builds on the Certificate III in Commercial Cookery to develop the management skills needed to run a professional kitchen. TasTAFE notes that this course is currently only available for enrolment by international students. The course offers a combination of theoretical and practical training in a fully operational commercial kitchen, and demonstrates diverse skills and knowledge in hospitality and cookery management. Students develop recipes for special dietary requirements, plan cooking operations, and design and cost menus, and also learn to manage conflict, manage finances within a budget, develop and implement a food safety program, roster staff, lead and manage people, monitor work operations, and implement and monitor work health and safety practices.

The qualification comprises 23 units of competence: 15 core units and 8 elective units. All elective units are credit transferred from SIT30821 Certificate III in Commercial Cookery, which is why completion of that qualification is an entry requirement. The course runs for 26 weeks at a minimum of 20 hours per week and is delivered in Hobart and Launceston, with a February intake at both campuses and a July intake in Hobart only, at AUD $11,190. It can be taken as part of the Commercial Cookery package alongside the Certificate III in Commercial Cookery and the Diploma of Hospitality Management, and graduates are equipped for roles such as Kitchen Manager, Head Chef, Sous Chef and Catering Manager.