Axial International College’s Certificate IV in Kitchen Management course will provide you with all the skills and knowledge needed to gain employment and excel in the field of commercial cookery
Taking the commercial cookery class will allow you the opportunity to get hands-on trainin our Townsville Training Kitchen. The Certificate IV in Kitchen Management will serve as the perfect jump-off point to your exciting career in commercial cookery as well as diving deep into more advanced kitchen management courses.
Partaking in the Certificate IV in Kitchen Management will give you extensive access to a various theoretical and practical learning opportunities, which can help equip you with the necessary skills needed to gain employment and perform confidently in your role as a become a chef or chef de partie.
| col a | col b |
|---|---|
| Study Mode | Classroom & Online |
| Total Units | 33 (27 Core + 6 Elective) |
| Duration of Course | 18 Months - 20 hours per week |
| Recognition | Nationally recognised training |
| Start Date | Enrol anytime |
Learning all the facets of working within and organising a commercial or professional kitchen will give you a broad range of skills, including selecting, preparing, executing a diverse menu using various techniques. Knowing staffing, environmental adjustments, seasonal menus, quality and stock control, costing and financing, as well as leadership and management, will allow you to excel in the following careers.
The Head Chef is in charge of ensuring that the department's standard and quality of food production and the department's hygiene are kept at the most outstanding level possible at all times. This very hands-on position requires meticulous attention to detail and a constructive attitude.
A cook produces quick and easy meals. Cooks generally work on multiple orders to bring the food to clients as quickly as possible. To keep a clean kitchen and preserve the freshness and quality of their ingredients, they use food safety and hygiene practices. Other tasks include cost and inventory control, ensuring menu delivery, monitoring and complying with WHS, and keeping upbeat with current cooking and restaurant business trends.
Catering managers are in charge of event planning and management. They are responsible for working with customers to assess their catering needs, supervising catering workers, and coordinating food preparation and serving during events. It may also be necessary to arrange for food and catering equipment transportation.
In order to complete the online components of this course you will need regular access to the following:
[internet and computer are supplied for use at the campus]
Uniform (approximate cost $170.00)
Knives and Other (approximate cost $270.00)
Black enclosed leather non-slip / safety shoes (approximate cost $77.00)
We are located in Townsville, Queensland, along the east coast of Australia.
Both of our campus locations are easily accessible by public transport, with a short walk to the central business district. We are close to major amenities, such as cafes, a library, restaurants & student accommodation options.
If your goal is to progress to higher level skills or management, this certificate course will provide a solid foundation upon which to progress into the following;
The Axial Training community acknowledges the Traditional Custodians of the land upon which we gather each day. We pay our respects to the Elders past and present, for they hold the memories, traditions, culture and hopes of Aboriginal and Torres Strait Islander peoples across the nation.
