New England College GC
Certificate IV in Kitchen Management
Nationally Recognised Vocational Education and Training (VET) 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. 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. 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.Delivery mode
New England College GC offers this course through the following delivery modes:
On campus
Work with instructors and classmates in a supportive and collaborative environment.
Work Placement
22 Weeks (360 hours) Vocational Placement alongside the course training- Classroom / face to face
- Kitchen Sessions
- Class Simulations
- Vocational / Work Placement
- level 3/38 Cavill Avenue, Surfers Paradise QLD 4217, Australia
Entry requirements
Domestic Students
- There are no mandated entry requirements.
- Students must be a minimum of 18 years of age, or turning 18 years of age prior to commencement of their study.
- Students require a completed Year 12 or equivalent; or non school-leavers are selected according to eligibility and merit, vocational experience, previous study, LLN level and personal competencies.
- Commitment to completing the required 48 shifts (minimum) of practical placement.
Course fees
Career opportunities
The Certificate IV in Kitchen Management will prepare you for the following roles.
Chef de Partie
A Chef de Partie oversees a particular section of a commercial kitchen. You might be in charge of meats, sauces, side dishes, desserts or another a...
Sous Chef
A Sous Chef oversees the daily operations of a commercial kitchen. You’ll prepare menus and source ingredients and may have to liaise with a range...
Kitchen Manager
A Kitchen Manager oversees kitchen operations, ensuring food quality, safety, and efficient service. You may work in a restaurant, café, or other f...
Food Service Supervisor
A Food Service Supervisor manages the daily operations of food service establishments, such as restaurants, cafés, or catering services. You might...
Catering Manager
A Catering Manager oversees the planning, preparation, and delivery of food services for events, functions, or daily operations in catering establi...
Cafe or Restaurant Manager
A Café or Restaurant Manager oversees daily operations at a dining venue. You’ll supervise other staff and make sure the dining area is well presen...
Food and Beverage Manager
A Food and Beverage Manager oversees the daily operations of dining establishments such as restaurants, bars, and cafes. You might work in a hotel,...
Pastry Chef
A Pastry Chef prepares food items such as cakes, pastries, biscuits, tarts and buns. You might work for a restaurant or café or for a specialist ba...
