CRICOS Course Code: 109717B
Course Description
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 organizations such as restaurants, hotels, clubs,
pubs, cafes, and coffee shops, or to run a small business in these sectors.
Course Duration/Fees
Direct Entry Pathway: Total: 78 weeks 6 terms (60 study weeks + 18 weeks term break)
Advanced Standing Pathway: Total: 26 weeks 2 terms (20 study weeks + 6 weeks term break) (Completion of SIT30816 Certificate III in Commercial Cookery)
Tuition Fees: Please refer to Course Details/Prices link for more details.
Application Fees: $250 (applicable on new enrolments only, once off fee)
Resources Fee: Please refer to Course Details/Prices link for more details.
The Resource Fee covers equipment and resources used in the delivery of your course at KCBT
The delivery methods for this course include
- Face-to-face classroom-based structured learning
- Practical Training and Assessment in KCBT designated Kitchen
- THE KITCHEN Balcatta – 2 Cressall Rd, Balcatta WA 6021
- Simulated business environment
- E-learning (Not more than 33% of the course)
- Work based training (Industry Placement -IP)
- Learners will be required to bring their laptop device (BYOD – bring your own device) – for further details regarding the BYOD policy visit: Policies
- Learners are expected to make their own travel arrangements to and from Kitchen to attend practical classes.
- KCBT will provide a kitchen uniform and tool kit.
Entry Requirements
- Must be 18 years of age or over
- Must have completed Year 11 or equivalent OR
- High School Certificate (HSC) OR equivalent OR
- A Certificate III or equivalent OR
- A mature age student.
- International English Language Testing System (IELTS) with a minimum score of 5.0 or equivalent.
- If the learner does not have current proof of one of the English Language Test, they will be required to take a KCBT – English Placement Test
(Those students who do not meet the minimum English requirement will need to package this program with an English Course before proceeding to this qualification).
Intakes
Please refer to Course Details/Prices link for more details.
Course Content
To attain Certificate IV in Kitchen Management 33 units must be achieved:
- 27 core units; and
- 6 elective units
Learners enrolled in the Advanced standing pathway will receive credit transfer for the units completed in KCBT’s SIT30821 Certificate III in Commercial Cookery. In this case, the total duration is 26 weeks – Advanced standing Pathway.
** Denotes the unit prescribed for work placement purposes –
* These units have a pre-requisite/s –
| SITHCCC023* | Use food preparation equipment | Core |
| SITHCCC027* | Prepare dishes using basic methods of cookery | Core |
| SITHCCC028* | Prepare appetisers and salads | Core |
| SITHCCC029* | Prepare stocks, sauces and soups | Core |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031* | Prepare vegetarian and vegan dishes | Core |
| SITHCCC035* | Prepare poultry dishes | Core |
| SITHCCC036* | Prepare meat dishes | Core |
| SITHCCC037* | Prepare seafood dishes | Core |
| SITHCCC041* | Produce cakes, pastries and breads | Core |
| SITHCCC042* | Prepare food to meet special dietary requirements | Core |
| SITHCCC043** | Work effectively as a cook | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHKOP012* | Develop recipes for special dietary requirements | Core |
| SITHKOP013* | Plan cooking operations | Core |
| SITHKOP015* | Design and cost menus | Core |
| SITHPAT016* | Produce desserts | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXFSA008* | Develop and implement a food safety program | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXINV006* | Receive, store and maintain stock | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITHCCC026* | Package prepared foodstuffs | Elective |
| SITHCCC038* | Produce and serve food for buffets | Elective |
| SITHCCC040* | Prepare and serve cheese | Elective |
| SITXCOM007 | Show social and cultural diversity | Elective |
| SITHKOP009* | Clean kitchen premises and equipment | Elective |
| SITHCCC025* | Prepare and present sandwiches | Elective |
Assessment
The Assessment Process is based on the principles of competency-based training. Assessment for each unit of competency will be through a combination of classroom-based and work-placement tasks. Classroom-based assessments include but are not limited to:Classroom ExercisesAssignmentsPractical DemonstrationsGroup ActivitiesProjects
Work placement arrangements with a work placement contract, logbook, work evidence, and assessment of tasks completed at the workplace through evidence, third-party evidence, and/or observation.
Recognition of Prior Learning
An application can be made for RPL when the learner believes that they have already attained the necessary skills and competencies elsewhere (work, other study etc.). The RPL policy, procedure and application form is available from the reception upon request or on the college website (https://kcbt.edu.au/students/forms/).
Learners will be required to provide evidence to support their application. The application will be processed and assessed in accordance with the KCBT RPL and recognition Policy and Procedure. Assessment includes a challenge test of skill demonstration in a simulated or real work environment.
Credit Transfer
Learners, who can demonstrate they already hold any of the Units of Competency specified above, may be eligible to receive a credit transfer for those units. They will need to submit a verified Certificate or Statement of Attainment issued by a RTO for recognition purposes.
Please complete RPL or Credit Transfer or Exemption Form (https://kcbt.edu.au/students/forms/) and attach detailed evidence of your relevant experience / study, completed academic transcripts and official unit description(s) to your application.
For all credit transfer request, the learner is required to authorize Keystone College of Business and Technology – RTO Code – 41183 to access the Unique Student Identifier (USI) transcript online to confirm the validity of the old transcripts. For more information on how to enable Keystone College of Business and Technology, to view your transcript, please watch this video (https://www.usi.gov.au/video/how-give-permission-my-training-organisation-view-my-usi-transcript-0)Learners who are awarded a credit transfer will be exempted from completing those units at KCBT and this will be recorded on the system as a variation.
Study Pathway and Career Opportunities
Career Pathway
Employment opportunities resulting from the completion of this course may include following job roles:
- Chef de Partie
- Chef
Pathways from this qualification
After achieving SIT40521 Certificate IV in Kitchen Management, individuals could progress to: SIT50422 Diploma of Hospitality Management.
Learners may be able to receive credit transfers for some units of competency if they appear in the pathway.
KCBT policy prevents learners under the age of 18 from registering in KCBT courses or programs.
Apply online and open up a world of opportunities.