Kitchen Operations & Management

Category:

Training for Teams

Skills U provides custom training for companies. Please contact us for more information.

We’ve trained professionals at some of the world’s leading companies.

Training Overview

Develop advanced culinary and management skills with our comprehensive Certificate IV in Kitchen Management program. This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. You'll learn to operate independently or with limited guidance from others, using discretion to solve non-routine problems. This course prepares you for leadership positions in various hospitality settings, including restaurants, hotels, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors.

Comprehensive Kitchen Operations and Management Training

The Certificate IV in Kitchen Management equips you with a diverse range of culinary and supervisory skills applicable across various commercial kitchen environments. You'll gain expertise in preparing complex dishes, developing menus, managing kitchen operations, and leading kitchen teams. The course offers flexibility to specialize in specific areas such as Asian cookery, patisserie, or food and beverage service through elective units. With a focus on practical, industry-relevant skills, this qualification provides a solid foundation for a successful career in kitchen management.

Who is this Program Designed for?

•Experienced Chefs and Cooks
Culinary professionals looking to advance their career into supervisory or management roles in the kitchen.
•Aspiring Kitchen Managers
Those aiming to develop the skills needed for leadership positions in various hospitality settings.
•Small Business Owners
Individuals planning to run their own food service business in the hospitality sector.

What You Will Learn

Advanced Culinary Skills

Preparing complex dishes using various cooking methods. Creating appetizers, stocks, sauces, soups, and main courses. Producing cakes, pastries, breads, and desserts. Developing recipes for special dietary requirements.

Kitchen Management

Planning and costing recipes. Designing and costing menus. Planning cooking operations. Managing finances within a budget. Implementing food safety programs.

Leadership and Team Management

Leading and managing people. Rostering staff. Managing conflict. Monitoring work operations.

Specialized Areas (based on chosen electives)

Asian cookery (preparing various Asian dishes). Patisserie (producing specialized cakes, chocolate confectionery, and showpieces). Food and beverage service (operating a bar, serving food and beverages).

Requirements

•No entry requirements specified
•Experience in a commercial kitchen is beneficial
•Strong communication and leadership skills
•Basic numeracy skills for financial management tasks

Benefits of our Training Approach

Industry Expert

Expert-led courses designed by industry leading professionals.

Learning Formats

Flexible formats: online, in-person, and blended options.

Industry Coverage

Covers a wide range of industries and skills.

Tailored Programs

Customizable programs to meet your company’s specific needs.

Engaging Learning

Interactive experiences designed to boost retention.

Team Scalability

Scalability to accommodate teams of any size.

SIT40521 Certificate IV in Kitchen Management

Upon successful completion, you will receive the nationally recognized SIT40521 Certificate IV in Kitchen Management qualification. This certification reflects the latest industry standards and supersedes the previous SIT40516 Certificate IV in Commercial Cookery.

FAQs

What are the entry requirements for this course?

There are no formal entry requirements, making it accessible to both new and experienced professionals. However, prior experience in a commercial kitchen is beneficial, and strong communication/leadership skills are recommended for supervisory roles.

What career paths does this qualification support?

Graduates can pursue roles like kitchen manager, sous chef, or head chef in restaurants, hotels, or pubs. It also prepares you to run a small food business or specialize in areas like Asian cuisine or patisserie.

Can I specialize in a specific culinary area during the course?

Yes! Electives allow specialization in Asian cookery, patisserie, or food and beverage service. These options help tailor your skills to niche markets and enhance employability in specialized kitchens.

Is hands-on kitchen training included in the program?

Absolutely. The course emphasizes practical skills in commercial kitchens, including menu planning, complex dish preparation, and team leadership. Some theory may be online, but cooking and management assessments are conducted in person.