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About the course
This Certificate IV builds advanced cookery and kitchen-management capability for chefs and cooks moving into supervisory roles. You’ll develop skills to work independently in a commercial kitchen, solve non-routine problems, and apply management concepts across people, operations and finance. Training combines online learning with practical skill development, preparing you for the Certificate IV level in culinary leadership and kitchen operations. The programme introduces business operations, customer service, and administrative leadership for commercial workplaces.
Career outcome
Graduates are prepared for supervisory and team-leading roles in commercial kitchens across hospitality settings. Typical opportunities include chef or cook positions with added responsibility for quality, stock, menu planning and costing, and day-to-day kitchen operations. The qualification also supports pathways into work in restaurants, hotels, clubs, pubs, cafés and coffee shops, including the option to contribute to or run a small hospitality business at Certificate IV level. Preparing graduates for supervisory, administration, and business support roles, or degree articulation.
Living Costs in Melbourne**
Restaurant (Meal, Inexpensive Restaurant) A$ 15 - 20 |
Rent per Month (1 bedroom in City Centre) A$ 1,583 - 2,094 |
Rent per Month (1 bedroom Outside of Centre) A$ 1,207 - 1,596 |
Transportation (Daily) A$ 7 - 9 |
Utilities per Month (Electricity, Mobile & Internet) A$ 240 - 318 |
Average Salary***
