Certificate IV in Kitchen Management

This qualification reflects the role of chefs and cooks who have a supervisory or team-leading role in the kitchen, operating independently or with limited guidance and using discretion to solve non-routine problems. Delivered over 78 weeks (60 study weeks plus holidays), the course combines classroom learning at Auswide College's Parramatta campus with practical, face-to-face training in a commercial kitchen and a supervised work placement, totalling 14 hours of contact time and 6 hours of structured self-study each week. Across its 33 units of competency, students learn to plan and cost menus, prepare a full range of dishes from stocks and appetisers to poultry, meat, seafood, pastries and desserts, and to roster staff, manage budgets and monitor kitchen operations. The course is aimed at students seeking a career as a commercial cook or chef in pubs, hotels, cafes and restaurants, and provides a pathway to further study such as the SIT50422 Diploma of Hospitality Management.