Barton College
Certificate IV in Kitchen Management
Nationally Recognised Vocational Education and Training (VET)This qualification reflects the role of a commercial cook who has 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 organizations such as restaurants, hotels, clubs, pubs and cafes, or to run a small business in these sectors.
Delivery mode
Barton College offers this course through the following delivery modes:
On campus
Work with instructors and classmates in a supportive and collaborative environment.
Work Placement
Complete mandatory hands-on training in a workplace setting.
- Level 1, 355 Spencer Street, West Melbourne
Entry requirements
Domestic Students
- There are no mandated entry requirements.
Course fees
For more information about this course and payment options please enquire now.
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...
Apprentice Chef
An Apprentice Chef is training to be a chef in a commercial cooking environment such as a restaurant, café or catering company. You’ll work with qu...
Chief Cook
A Chief Cook prepares food for crew and passengers on a ship or marine vessel. You might prepare meals to order or work from a set menu. A Chief Co...
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