Queensberry College of Vocational Education
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.
Delivery mode
Queensberry College of Vocational Education offers this course through the following delivery modes:
On campus
Work with instructors and classmates in a supportive and collaborative environment.
- level 2/54-56 La Trobe Street, Melbourne VIC 3000, Australia
- level 9/601 Bourke Street, Melbourne VIC 3000, Australia
Entry requirements
Domestic Students
- There are no mandated entry requirements.
- 18 years and above.
- Minimum IELTS band 6.0 or equivalent.
- Schooling equivalent to Australian Year 12.
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...
