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About the course
Build on commercial cookery skills and develop the capability to supervise in a commercial kitchen. You’ll learn to plan and cost recipes, design and cost menus, roster staff, lead teams and manage conflict, while strengthening knowledge of food safety programs, hygiene and workplace health and safety. Training is delivered in on-campus kitchens and a public restaurant environment to support practical, job-ready experience at Certificate IV level in kitchen management. The programme introduces business operations, customer service, and administrative leadership for commercial workplaces.
Career outcome
This qualification prepares you for supervisory roles in commercial kitchens where you coordinate staff and oversee food production and service. Graduates can work in restaurants and other hospitality venues, applying skills in menu planning, costing, rostering, food safety systems and operational leadership. Typical roles include supervisor cook or team leader positions such as Commercial Cook (non-trade status) and Executive Cook (non-trade status) at Certificate IV level in culinary operations.
Living Costs in Perth**
Restaurant (Meal, Inexpensive Restaurant) A$ 17 - 23 |
Rent per Month (1 bedroom in City Centre) A$ 1,255 - 1,660 |
Rent per Month (1 bedroom Outside of Centre) A$ 866 - 1,146 |
Transportation (Daily) A$ 6 - 8 |
Utilities per Month (Electricity, Mobile & Internet) A$ 243 - 321 |
Average Salary***
