This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Possible job titles include:

• chef
• chef de partie.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Minimum Entry requirement for enrolling in Certificate IV in Kitchen Management (SIT40521, CRICOS 109589E) at Milestones are:

•  Minimum age of 18 years
• Completion of Year 12 and/or equivalent
• English proficiency levels of IELTS 5.5 or equivalent or completion of a Literacy, Language and Numeracy (LLN) assessment at ACSF Level 4

In addition, the students will be assessed for existing skills, knowledge and experience to undertake the work in a commercial kitchen and hospitality environment, the students will be required to undertake a Pre-Training Review. 

• Learn the advanced commercial cookery techniques to stay up to date with trends. Get ready to move up a level and learn supervision and team leading in a kitchen environment.

• You will learn from food safety practices to using different methods of cookery: from planning and designing menus to cooking with meat, poultry, seafood, and vegetables. The course also includes other essential skills such as baking, cooking desserts, coordinating kitchen operations, planning and cooking for diverse dietary requirements.