Certificate IV in Kitchen Management

The Certificate IV in Commercial Cookery provides the technical skills and advanced knowledge required to join a kitchen brigade or continue with further specialised study. This course equips you to work within the kitchen at a supervisory level. You will gain hands on culinary experience in the preparation of appetisers, salads, stocks, sauces, soups, seafood, meat, poultry, breads, pastries and cakes. Develop your supervisory skills and learn how to manage diversity in the workplace, implement sustainable practices, provide leadership, manage finances, and coordinate cooking operations. Successful completion of this course will enable you to enter the workforce as a chef or chef de partie.