Certificate IV in Kitchen Management

After completing the Certificate IV in Kitchen Management (SIT40521), you will be prepared to work in the hospitality industry in the capacity of Chef or Chef de partie, in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

The course is available at two locations: Melbourne and Adelaide. In Adelaide and Melbourne (Option 1), classes run Monday, Tuesday and Wednesday from 8:30–12:30 and 1:00–5:00. Melbourne also offers a second option with classes on Tuesday, Friday and Saturday from 1:00–5:00 (or 8:30–12:30) and Tuesday evenings from 5:00–9:00. Practical components are delivered in Albright approved commercial kitchens in Melbourne and Adelaide.

Applicants must have a valid IELTS score of 5.5 Bands OR PTE score of 42 OR Cambridge score 162 OR TOEFL iBT 46 OR its equivalent (completed a minimum 10-weeks General English Course of Upper-Intermediate Level) within the last 3 Calendar Years, OR have completed an Australian Qualification minimum from AQF Level 3 (Certificate 3) to Advanced Diploma AQF Level 6, OR successful completion of an Australian Equivalent Year 12 qualification within the last 3 Calendar Years.

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

Students are required to have a Commercial Cookery Kit including a knife kit (large chef knife, pairing knife, all purpose knife, bread knife, fillet knife, palate knife, peeler, wooden brush, spatula, balloon whisk, nozzle – flat and fluted, tea towel, pad lock and key, steele/sharpening rod) as well as a chef uniform consisting of chef trousers, chef coat, chef cap with logo, black kitchen anti-skid shoes, white apron, and neck kerchief.