Solis College
Certificate IV in Kitchen Management
Nationally Recognised Vocational Education and Training (VET)Building on the skills of the Certificate III in Commercial Cookery, the Certificate IV in Kitchen Management provides cooks and chefs with the additional skills and knowledge they’ll need to take on a supervisory role in the kitchen – such as head chef or catering manager, or managing staff for a small food business.
In addition to the core skills of cooking (such as how to serve food and follow hygienic practices), students of the course also learn higher-level skills of commercial kitchen management, preparing them to take on a team-leading role. Graduates learn to manage safety risks and solve non-routine problems with little disruption to the operation of the business.
Delivery mode
Solis College offers this course through the following delivery modes:
Blended
Combine the flexibility of online learning with the support of on campus learning.
- Level 5, 117 King William Street, Adelaide
Entry requirements
Domestic Students
- There are no mandated entry requirements.
You must have previously completed the SIT30821 Certificate III in Commercial Cookery with Solis College.
You must be capable of communicating in both written and spoken English. You must also be competent with numeracy and digital technology (such as phones and laptops). In some cases, Solis College may require you to complete an LLN test to verify this. International students will require an IELTS score of at least 6.0 (or the equivalent from a different language test).
You must be aged 18+.
You must be able to provide evidence of your COVID-19 vaccination status and show that you meet local, state, and federal vaccination requirements.
Additional requirements may apply.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...
Food Service Supervisor
A Food Service Supervisor manages the daily operations of food service establishments, such as restaurants, cafés, or catering services. You might...
About Solis College
Solis College is a Registered Training Organization and CRICOS provider delivering Nationally Recognised Courses throughout South Australia We offer training In Community Services ( Aged Care & Disability), Commercial cookery & Hospitality. Business, Marketing and Communication and information technology.
