Certificate IV in Kitchen Management

Course Resources

Study what you love while living the life you dream of.

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.
  • Have a valid IELTS score of 5.5 or PTE score of 42 or Cambridge English Test Result B2 or its equivalent (Completed a minimum 12-Week General English Course of Upper-Intermediate Level)- Within the last 2 Calendar Years
    Completed Australian Qualification minimum AQF Level 4 (Certificate 4) or Australian Senior Secondary Certificate of Education- Within the last 2 Calendar Years
    Effective from July 2024 – Have a valid IELTS score of 6 Bands OR PTE score of 50 OR Cambridge score 169 OR its equivalent (Completed a minimum 10-Weeks General English Course of Upper-Intermediate Level)- Within the last 2 Calendar Years OR Completed Australian Qualification minimum AQF Level 4 (Certificate 4) OR Australian Senior Secondary Certificate of Education- Within the last 2 Calendar Years

  • 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



Melbourne Option 1:


Melbourne Option 2:

  • Training at Albright is a combination of facilitated learning activities using a combination of theory and research. The different range of activities could be demonstrations, role plays, presentations and individual classroom and group activities. 

  • Students are required to attend a total of 20 hours scheduled training + 4 hours of structured learning activities with trainer support to complete the 20+ contact hours per week requirement of the International Student visa.

  • Students who have completed their orientation can access their current timetable at Albright LMS: https://albrightinstitute.ai-one.io/ to find more classroom & session details.

  • Current students can review their ongoing course progress by accessing the Albright LMS: https://albrightinstitute.ai-one.io/

  • For Hospitality stream student the practical component of the course will be delivered in the Albright approved commercial kitchens in Melbourne and Adelaide.

  • Term Details

  • LMS Induction
  • Timetable is subject to change

  • Above Information Last updated on: 03 July 2023

Knife Kit
Large Chef knife
Pairing knife
All purpose knife
Bread knife
Fillet knife
Palate knife
Wooden brush
Balloon whisk
Nozzle – Flat and fluted
Tea towel
Pad lock and key
Steele/sharpening rod

Chef Uniform
Chef trousers
Chef coat
Chef cap with logo
Black kitchen anti skid shoes
White apron
Neck kerchief

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