New England College Melbourne
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.
his 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.
Delivery mode
New England College Melbourne offers this course through the following delivery modes:
On campus
Work with instructors and classmates in a supportive and collaborative environment.
- level 5/190 Queen St, Melbourne VIC 3000, 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
If a student’s first language is not English, they must satisfy one of the following English language proficiency requirements:
- Student’s must have English proficiency as guided by New England College English Proficiency Policy and Procedure.
- IELTS Test – overall score of 6.0 (or equivalent) with no individual section score less than 5.5.
- Pre-entry Oxford English online test result of no less than B2.2 with a minimum score of 71.
NOTE: All applicants from AL3 countries must sit an IELTS test.
Additional requirements may apply.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...
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...
Food Service Supervisor
A Food Service Supervisor manages the daily operations of food service establishments, such as restaurants, cafés, or catering services. You might...
