The SIT40521 Certificate IV in Kitchen Management offered by Albury College, Australia, is a comprehensive two-year full-time program designed for aspiring chefs and kitchen leaders. Delivered through a blend of face-to-face classes, online learning, and supervised work placement, the course equips students with the skills needed for supervisory and team leadership roles in commercial kitchens. Spanning 78 weeks, including 66 weeks of tuition and 12 weeks of holidays, the curriculum combines theoretical knowledge with hands-on training. Students will develop expertise across various culinary disciplines, including preparing diverse dishes, managing kitchen operations, and implementing food safety programs. A key feature of the course is a mandatory 200-hour work placement, providing real-world industry experience in approved venues. Graduates can pursue careers as chefs or chef de partie in establishments like restaurants, hotels, cafes, and more, or advance to further studies such as the Diploma of Hospitality Management. International students must meet specific entry requirements, including English language proficiency and prior educational qualifications. The total tuition fee is $17,900, with an additional $500 enrolment fee. Albury College also offers Recognition of Prior Learning (RPL) and Credit Transfer (CT) opportunities for eligible students. The course emphasizes both skill development and industry readiness, making it a strong foundation for a career in hospitality management.
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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Possible job titles relevant to this qualification include:
Albury College has the following entry requirements:
International students must:
*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 6.0.
To assist with the identification of potential language, literacy, or numeracy (LLN) barriers and non-vocational barriers to learning or support needs, an initial LLN assessment shall be conducted (LLN Robot) with each applicant, at a time shortly after the application for enrolment has been received.
The Tuition Fee of this course is $17,900. The due date of each instalment will appear in your Letter of Offer.
There is an additional non-refundable $500 enrolment fee payable at the time of enrolment.
| Code | Title | Core | Elective |
|---|---|---|---|
| SITHCCC023* | Use food preparation equipment | 1 | 0 |
| SITHCCC027* | Prepare dishes using basic methods of cookery | 1 | 0 |
| SITHCCC028* | Prepare appetisers and salads | 1 | 0 |
| SITHCCC029* | Prepare stocks, sauces and soups | 1 | 0 |
| SITHCCC030*** | Prepare vegetable, fruit, eggs and farinaceous dishes | 1 | 0 |
| SITHCCC031*** | Prepare vegetarian and vegan dishes | 1 | 0 |
| SITHCCC035*** | Prepare poultry dishes | 1 | 0 |
| SITHCCC036*** | Prepare meat dishes | 1 | 0 |
| SITHCCC037*** | Prepare seafood dishes | 1 | 0 |
| SITHCCC042*** | Prepare food to meet special dietary requirements | 1 | 0 |
| SITHCCC041* | Produce cakes, pastries and breads | 1 | 0 |
| SITHCCC043*** | Work effectively as a cook | 1 | 0 |
| SITHKOP010 | Plan and cost recipes | 1 | 0 |
| SITHKOP012***** | Develop recipes for special dietary requirements | 1 | 0 |
| SITHKOP013* | Plan cooking operations | 1 | 0 |
| SITHKOP015** | Design and cost menus | 1 | 0 |
| SITHPAT016* | Produce desserts | 1 | 0 |
| SITXCOM010 | Manage conflict | 1 | 0 |
| SITXFIN009 | Manage finances within a budget | 1 | 0 |
| SITXFSA005 | Use hygienic practices for food safety | 1 | 0 |
| SITXFSA006 | Participate in safe food handling practices | 1 | 0 |
| SITXFSA008**** | Develop and implement a food safety program | 1 | 0 |
| SITXHRM008 | Roster staff | 1 | 0 |
| SITXHRM009 | Lead and manage people | 1 | 0 |
| SITXINV006* | Receive, store and maintain stock | 1 | 0 |
| SITXMGT004 | Monitor work operations | 1 | 0 |
| SITXWHS007 | Implement and monitor work health and safety practices | 1 | 0 |
| SITXCCS015 | Enhance customer service experiences | 0 | 1 |
| BSBTWK501 | Lead diversity and inclusion | 0 | 1 |
| SITXINV007 | Purchase goods | 0 | 1 |
| SITHCCC026* | Package prepared foodstuffs | 0 | 1 |
| SITHCCC038* | Produce and serve food for buffets | 0 | 1 |
| SITHCCC040* | Prepare and serve cheese | 0 | 1 |
Learners wishing to receive RPL must make an application for such prior to the commencement of any structured training by use of the RPL Kit.
RPL Assessors are to ensure the application for Recognition of Prior Learning (RPL):
Learners wishing to receive CT must make an application for such prior to the commencement of any structured training by use of the CT Application Form.
Participants are provided with advice on employment and training options throughout the delivery of the program.
After achieving the SIT40521 Certificate IV in Kitchen Management, candidates may choose to undertake further studies into SIT50422 Diploma of Hospitality Management or other Diploma level courses.
Assessment tasks and activities will include:
To apply for this course, you are required to complete an enrolment application form and submit all required supporting documents. If your application is successful, we’ll send you an Offer Letter and Student Agreement You should make sure you read through this document carefully to make sure you are happy with all of the terms and conditions. If you are, then simply sign the document and send it back to us.
Once we receive this, we will send you an invoice for the first payment. Once the payment is received, we will issue you with a Confirmation of Enrolment (CoE) letter.
The first day of each course will include orientation and induction. Orientation will include information about the campus, living in Australia, accessing our support services and methods for achieving success throughout the course, including course progress requirements.
This course outline should be read in conjunction with our International Student Handbook. This can be found online at our website.
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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Possible job titles relevant to this qualification include:
Albury College has the following entry requirements:
International students must:
*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 6.0.
To assist with the identification of potential language, literacy, or numeracy (LLN) barriers and non-vocational barriers to learning or support needs, an initial LLN assessment shall be conducted (LLN Robot) with each applicant, at a time shortly after the application for enrolment has been received.
The Tuition Fee of this course is $17,900. The due date of each instalment will appear in your Letter of Offer.
There is an additional non-refundable $500 enrolment fee payable at the time of enrolment.
| Code | Title | Core | Elective |
|---|---|---|---|
| SITHCCC023* | Use food preparation equipment | 1 | 0 |
| SITHCCC027* | Prepare dishes using basic methods of cookery | 1 | 0 |
| SITHCCC028* | Prepare appetisers and salads | 1 | 0 |
| SITHCCC029* | Prepare stocks, sauces and soups | 1 | 0 |
| SITHCCC030*** | Prepare vegetable, fruit, eggs and farinaceous dishes | 1 | 0 |
| SITHCCC031*** | Prepare vegetarian and vegan dishes | 1 | 0 |
| SITHCCC035*** | Prepare poultry dishes | 1 | 0 |
| SITHCCC036*** | Prepare meat dishes | 1 | 0 |
| SITHCCC037*** | Prepare seafood dishes | 1 | 0 |
| SITHCCC042*** | Prepare food to meet special dietary requirements | 1 | 0 |
| SITHCCC041* | Produce cakes, pastries and breads | 1 | 0 |
| SITHCCC043*** | Work effectively as a cook | 1 | 0 |
| SITHKOP010 | Plan and cost recipes | 1 | 0 |
| SITHKOP012***** | Develop recipes for special dietary requirements | 1 | 0 |
| SITHKOP013* | Plan cooking operations | 1 | 0 |
| SITHKOP015** | Design and cost menus | 1 | 0 |
| SITHPAT016* | Produce desserts | 1 | 0 |
| SITXCOM010 | Manage conflict | 1 | 0 |
| SITXFIN009 | Manage finances within a budget | 1 | 0 |
| SITXFSA005 | Use hygienic practices for food safety | 1 | 0 |
| SITXFSA006 | Participate in safe food handling practices | 1 | 0 |
| SITXFSA008**** | Develop and implement a food safety program | 1 | 0 |
| SITXHRM008 | Roster staff | 1 | 0 |
| SITXHRM009 | Lead and manage people | 1 | 0 |
| SITXINV006* | Receive, store and maintain stock | 1 | 0 |
| SITXMGT004 | Monitor work operations | 1 | 0 |
| SITXWHS007 | Implement and monitor work health and safety practices | 1 | 0 |
| SITXCCS015 | Enhance customer service experiences | 0 | 1 |
| BSBTWK501 | Lead diversity and inclusion | 0 | 1 |
| SITXINV007 | Purchase goods | 0 | 1 |
| SITHCCC026* | Package prepared foodstuffs | 0 | 1 |
| SITHCCC038* | Produce and serve food for buffets | 0 | 1 |
| SITHCCC040* | Prepare and serve cheese | 0 | 1 |
Learners wishing to receive RPL must make an application for such prior to the commencement of any structured training by use of the RPL Kit.
RPL Assessors are to ensure the application for Recognition of Prior Learning (RPL):
Learners wishing to receive CT must make an application for such prior to the commencement of any structured training by use of the CT Application Form.
Participants are provided with advice on employment and training options throughout the delivery of the program.
After achieving the SIT40521 Certificate IV in Kitchen Management, candidates may choose to undertake further studies into SIT50422 Diploma of Hospitality Management or other Diploma level courses.
Assessment tasks and activities will include:
To apply for this course, you are required to complete an enrolment application form and submit all required supporting documents. If your application is successful, we’ll send you an Offer Letter and Student Agreement You should make sure you read through this document carefully to make sure you are happy with all of the terms and conditions. If you are, then simply sign the document and send it back to us.
Once we receive this, we will send you an invoice for the first payment. Once the payment is received, we will issue you with a Confirmation of Enrolment (CoE) letter.
The first day of each course will include orientation and induction. Orientation will include information about the campus, living in Australia, accessing our support services and methods for achieving success throughout the course, including course progress requirements.
This course outline should be read in conjunction with our International Student Handbook. This can be found online at our website.
Empowering students with world-class education, practical skills, and real-world experience. Our commitment to academic innovation and student success sets us apart. Join a vibrant learning community built on knowledge, support, and opportunity.
Preparing you for tomorrow, today. Explore programs, connect with mentors, and start building your future with confidence.
