Sous Chef Courses in Gisborne

Become a qualified chef and gain additional leadership skills with the SIT40521 Certificate IV in Kitchen Management. This nationally recognised qualification will take you beyond your chef’s qualification by teaching you how to roster and manage the entire kitchen staff. The course delivers all the skills you need to work as a chef — cooking contemporary dishes, operating a fully functional kitchen, and implementing a food safety program. Choose specialist electives in cookery and catering, Asian cooking, patisserie, or food and beverage. Enquire now for the full list of specialisation units (and their availability), commercial chef career outcomes, and enrolment centres near you.

The SIT40821 Certificate IV in Asian Cookery prepares commercial cooks for supervisory roles in kitchens specialising in Asian cuisine. Graduates operate independently or with limited guidance and use discretion to solve non-routine problems. This qualification offers pathways to work in restaurants, hotels, clubs, pubs, and cafés where Asian food is prepared and served. Skills are applied in accordance with relevant legislation, Australian standards, and industry codes of practice. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates.

The Bachelor of Culinary Management combines practical culinary skills with business and management knowledge. This four-year degree provides a critical understanding of the culinary manager’s role, blending theory with hands-on experience. It covers classic cooking techniques, food service, and menu design, alongside subjects like human resource management, leadership, innovation, and strategy. This equips you with the skills needed to manage finances, stock, staff, and facilities, enabling you to pursue your culinary passion successfully.