Designed for students who wish to manage a kitchen or their own food business, our Certificate IV in Kitchen Management provides the skills and knowledge to operate successfully in the hospitality sector as a qualified cook – whether it’s in a restaurant kitchen, food outlet or hotels.
DurationDesigned for students who wish to manage a kitchen or their own food business, our Certificate IV in Kitchen Management provides the skills and knowledge to operate successfully in the hospitality sector as a qualified cook – whether it’s in a restaurant kitchen, food outlet or hotels.
This in-venue program provides students with real-world experience in kitchens and is delivered by industry-leading experts. Students will learn to prepare poultry, seafood, and pastry dishes, as well as learn managerial skills such as rostering staff and preparing budgets.
Who Is This Course For?
Our Certificate IV in Kitchen Management has been specifically designed for students who are looking to gain skills and knowledge that will enable them to own and manage their own food businesses.
This course will also assist students in gaining the proper skills to manage a kitchen within a large hotel or restaurant and operate a small hotel/motel of their own. You will learn how to prepare seafood, poultry, and pastry dishes, as well as acquire proper management skills such as rostering staff and preparing/managing budgets.
Units:
Join Greenwich College to get more of what you need, to ensure you succeed – whatever your goals may be. From greater flexibility, diversity and convenience to more value for money, more options for further study and a faster success rate. We’re committed to giving you the best possible experience with solid outcomes.
Do you dream of being head chef at your own restaurant? Take the lead by honing your knowledge and skills in all things culinary with a Certificate IV in Kitchen Management at MCIE.
Responsible Food Service Supervisor course is offered by The Learning Professionals. Our Programs are earthed, practical and very focused on vocational outcomes for the participant and their workplace.
This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.
This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial chef who uses a wide range of cookery skills.
Our SIT40521- Certificate IV in Kitchen Management is a nationally recognized course designed for international students interested in pursuing a career in the hospitality industry.
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