Certificate IV in Kitchen Management
For candidates requiring recognition as a qualified chef – this qualification provides a pathway to work as a chef in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops, or to run a small business in these sectors.
This qualification reflects the role of chefs and 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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
FEATURED
One Time Payment
$500.00
1 week of access
Certificate IV in Kitchen Management
Prepare dishes using basic methods of cookery
Use food preparation equipment
Use hygienic practices for food safety
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare poultry dishes
Prepare meat dishes
Prepare appetisers and salads
Prepare seafood dishes
Produce cakes, pastries and breads
Prepare food to meet special dietary requirements
Plan and cost recipes
Work effectively as a cook
Manage conflict
Implement and monitor environmentally sustainable work practices
Receive, store and maintain stock
Manage finances within a budget
Roster staff
Lead and manage people
Monitor work operations
Lead diversity and inclusion
Maintain the quality of perishable items