Certificate IV in Kitchen Management

The Certificate IV in Kitchen Management (SIT40521) prepares commercial cooks for supervisory or team-leading roles in the kitchen. Students operate independently, using discretion to solve non-routine problems, and are equipped to work as commercial cooks across restaurants, hotels, clubs, pubs, cafés, cafeterias and coffee shops.

Delivered face-to-face at The Bright College's Perth campus over 78 weeks (3 days a week, 20 hours), the course includes a practical work-placement component and combines classroom training with self-paced study across 18 weeks of holiday breaks.

The curriculum covers food safety and hygienic handling, stock receipt and storage, use of food preparation equipment, and preparation of stocks, appetisers, vegetable and farinaceous dishes, vegan and vegetarian dishes, poultry, meat, seafood, cakes, pastries and desserts, alongside menu costing, special dietary requirements and working effectively as a cook, plus electives in safe work practices, sandwiches, buffets, cheese and yeast-based bakery.

Graduates are prepared for roles such as chef, sous chef, chef de partie or cook, with a pathway to the Diploma of Hospitality Management.