This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

After achieving SIT40521 Certificate IV in Kitchen Management, individuals could progress to SIT50422 Diploma of Hospitality Management at Albright Institute.

This industry-relevant course will prepare students’ with skills and knowledge to work in the hospitality in the capacity of:

• Chef
• Chef de partie.

• Applicants must be minimum 18 years of age at the time of commencement;
• Have a valid Student visa status which allows them to study in Australia in Vocational levels.
• Must satisfy Albright Pre-training Review (PTR) Assessment.
• IELTS score of 5.5 or PTE score of 42 or its’ equivalent(scored within the last 2 calendar years); OR Completed Australian Qualification minimum AQF Level 4 (Certificate 4).
• Successful completion of Australian Equivalent Year 12 qualification;
• Applicants must undertake the Albright LLN test;
• Applicants should have basic computer and MS Office skills (Word, Excel and Power Point);

• There are no qualification specific entry requirements.
• Learners must be physically fit to carry up/lift to a maximum load of 5kgs as this may be required during the practical training.
• Learners must be able to handle and cook dairy products and non-vegetarian food items including but not limited to beef and pork.
• Due to the physical requirements of this course, students must have a basic level of fitness allowing them to work on their feet during work placement shifts.

• 33 units must be completed:
• 27 core units
• 6 elective units

1.5 years (75 weeks)

Core Units

SITHCCC023* Use food preparation equipment

SITHCCC027* Prepare dishes using basic methods of cookery

SITHCCC028* Prepare appetisers and salads

SITHCCC029* Prepare stocks, sauces and soups

SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031* Prepare vegetarian and vegan dishes

SITHCCC035* Prepare poultry dishes

SITHCCC036* Prepare meat dishes

SITHCCC037* Prepare seafood dishes

SITHCCC041* Produce cakes, pastries and breads

SITHCCC042* Prepare food to meet special dietary requirements

SITHCCC043* Work effectively as a cook

SITHKOP010 Plan and cost recipes

SITHKOP012*  Develop recipes for special dietary requirements

SITHKOP013* Plan cooking operations

SITHPAT016* Produce desserts

SITHKOP015*  Design and cost menus

SITXCOM010  Manage conflict

SITXFIN009  Manage finances within a budget

SITXFSA005  Use hygienic practices for food safety

SITXFSA006  Participate in safe food handling practices

SITXFSA008*  Develop and implement a food safety program

SITXHRM008  Roster staff

SITXHRM009  Lead and manage people

SITXINV006*  Receive, store and maintain stock

SITXMGT004  Monitor work operations

SITXWHS007  Implement and monitor work health and safety practices 

Elective Units

SITHCCC038* Produce and serve food for buffets

SITHCCC032* Produce cook-chill and cook-freeze foods

SITHCCC033* Re-thermalise chilled and frozen foods

SITXCCS014 Provide service to customers

SITHCCC025* Prepare and present sandwiches

SITXINV007  Purchase goods

* Units marked with an *asterisk have one or more prerequisites
* SITXFSA001 Use hygienic practices for food safety – is a pre-requisite for all units marked with an *asterisk