Our award-winning college offers fifteen certified courses delivered by industry professionals
The Certificate IV in Kitchen Management builds upon the skills, knowledge and experience you have gained in Certificate III Commercial Cookery, and is a qualification identified by ANZSCO as being required to be a Cook.
Duration: 52 weeks (two semesters)
Semester 1: On-campus Tuition Semester
On-campus classes: 21 hours per week
Paid work rights: up to 40 hours per fortnight (14 days)
Semester 2: Industry Placement Semester
No on-campus classes during Industry Placement
Paid work rights: up to 45 hours per week
Paid work rights: unlimited
This course is based on our proven industry-focused program, which maximises your time actually working in industry, in professional venues, alongside professional chefs. This concentrated time working in industry provides you with invaluable real experience, real exposure to industry, and a real work résumé on completion of the course.