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Course Overview
Eligibility
Career & Study Pathways
Course Content
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare vegetarian and vegan dishes
Prepare poultry dishes
Prepare meat dishes
Prepare seafood dishes
Produce cakes, pastries and breads
Prepare food to meet special dietary requirements
Work effectively as a cook
Plan and cost recipes
Develop recipes for special dietary requirements
Plan cooking operations
Design and cost menus
Produce desserts
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Develop and implement a food safety program
Roster staff
Lead and manage people
Receive, store and maintain stock
Monitor work operations
Implement and monitor work health and safety practices
Package prepared foodstuff
Elective unit
Prepare & serve cheese
Elective unit
Plan catering for events or functions
Elective unit
Participate in sustainable work practices
Elective unit
Participate in safe work practices
Elective unit
Identify hazards, assess and control safety risks
Elective unit
Common Questions
To enrol in the Certificate IV in Kitchen Management at Glen Institute, you must have successfully completed SIT30821 Certificate III in Commercial Cookery. You will also need to demonstrate LLND capabilities through an assessment prior to enrolment, be physically able to perform practical kitchen tasks, and possess a personal computer meeting the minimum specifications (Intel Core i3 sixth generation or newer, Windows 10 Professional x64, 4 GB RAM, 120 GB storage).
The course is designed over a period of 76 weeks, where 68 weeks are academic weeks and 8 weeks are allocated for term breaks.
Yes, each student is required to work in a commercial hospitality operation for a minimum of 48 sessions (192 hours of work placement) for the unit SITHCCC043 Work effectively as a cook. Practical Work Placement / Work Based Training (WBT) sessions can be undertaken separately or concurrently depending on each student's employment circumstances.
This qualification provides a pathway to work as a commercial cook in organisations such as hotels, clubs, pubs, cafes, and coffee shops. It is specifically suited to those seeking chef or chef de partie positions in the hospitality industry. Graduates may also progress to the Diploma of Hospitality Management.
The kitchen training is located at 172 Victoria Street, Richmond, VIC 3121, while course delivery is conducted at Level 5, 310 King Street, Melbourne VIC 3000. The course is delivered through a combination of face to face training, self-study (online), and work based training.
Application
Three simple steps to get enrolled
Step 01
Enquire
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Step 02
Submit Documents
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Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
Processing time: Offer letter issued within approximately 1 business days.
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