SIT40521 Certificate IV in Kitchen Management

Build on your skills in commercial cookery with this qualification. Gain the capability to work as a supervisor cook or team leader in a range of commercial kitchens. Learn how to design and cost menus, roster staff, lead a team and manage workplace conflict. This course introduces food safety programs, hygiene maintenance, and workplace health and safety. Your skills will become more advanced at planning, preparing and supervising the cooking of meals to ensure that all dietary requirements can be accommodated.You will have access to the training kitchens and restaurant located on campus where you can practice your planning and supervisory skills. The restaurant is open to the public, and you will be part of an allocated team that will be responsible for providing food service to guests at lunch and dinner sittings.