SIT40521

The SIT40521 Certificate IV in Kitchen Management is designed for individuals seeking to develop advanced skills and knowledge required to lead and manage kitchen operations in a variety of hospitality settings. This qualification reflects the role of chefs and cooks who take responsibility for organizing and supervising kitchen staff, designing menus, maintaining food safety and hygiene standards, and ensuring effective stock and cost control. Learners gain both practical and theoretical expertise in managing people, resources, and processes within a professional kitchen environment.

Through this course, students build strong foundations in planning, preparing, and monitoring food production while also learning to manage operational and staffing requirements. The qualification emphasizes leadership, teamwork, and problem-solving skills, enabling graduates to take on supervisory or managerial roles in restaurants, hotels, catering businesses, and other food service operations. It also provides a pathway for individuals aiming to progress in their hospitality career and undertake further studies in commercial cookery or hospitality management.