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 occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
SIT40521 Certificate IV in Kitchen Management
This course is delivered over a period of one and a half (1.5) years. The course duration is:
78 Weeks of Course duration consisting of:
60 Weeks of scheduled study/tuition (6 terms of 10 weeks each)
18 Weeks of scheduled breaks/holidays (6 breaks of 2 weeks and 6 weeks of Christmas break)
Notes :
A minimum of 20 contact hours per week of study/tuition have been scheduled by Westin – to ensure students meet their Student study Visa conditions
The course duration may vary for students who have been granted credits or RPL towards this course (e.g., students having completed any units in a previous course/qualification).
Refer to the training program and delivery sections below for a detailed breakdown of Amount of Training and Volume of Learning and schedules. .
Tuition fee: $16,000*
Material fee: $1,500*
Application fee: $250*
Notes:
All Fees & Charges are in Australian Dollars
(AUD) and GST exempt.
A students Fees & Charges may vary where RPL and/or CT has been approved.
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.
SITHPAT016 Produce desserts.
SITXFSA005 Use hygienic practices for food safety.
SITXINV006 Receive, store and maintain stock.
SITXFSA006 Participate in safe food handling practices.
SITXCOM010 Manage conflict.
SITHKOP012 Develop recipes for special dietary requirements.
SITHKOP013 Plan cooking operations.
SITHKOP015 Design and cost menus.
SITXFIN009 Manage finances within a budget.
SITXFSA008 Develop and implement a food safety program.
SITXHRM008 Roster staff.
SITXHRM009 Lead and manage people.
SITXMGT004 Monitor work operations.
SITXWHS007 Implement and monitor work health and safety practices.
SITHCCC044 SITXWHS006 Identify hazards, assess and control safety risks.
SITHCCC040 Prepare and serve cheese.
SITHCCC026 Package prepared foodstuff.
SITXCOM007 Show social and cultural sensitivity
SITHCCC025 Prepare and present sandwiches
SITHCCC038 Produce and serve food for buffet.
Face-to-Face: Classroom and kitchen-based commercial cookery environment, including work-based training; Student must attend minimum 20 hours per week.
As per its Admission and Enrolment Policy and Procedure, Westin College conducts pre-enrolment Client Needs Analysis to determine course suitability, existing skills and knowledge and an early detection of any learning needs. Pre-enrolment analysis includes LLN testing and identification of specific learning and/or support needs.
A pre-enrolment interview may also be conducted. RPL and credit transfer opportunities are provided at the time of enrolment, and an option for students to apply at time during their studies. Westin College LLN and student support policies support these processes.
Students who enrol in packaged courses, i.e., enrolling in certificates courses leading to diploma or advanced diploma courses MUST fully complete each preceding qualification before they can progress to the next one (e.g., a certificate III must be completed before a student can progress to a certificate IV, and a certificate IV must be completed before a student can progress to a Diploma etc. as part of packaged courses).
Students failing to achieve satisfactory academic outcomes will be subjected to college’s Course Progress and Completion within Expected Duration policies and procedures.
Preferred pathways for candidates considering this qualification include:
Individuals may enter SIT40521 Certificate IV in Kitchen Management with limited or no vocational experience and without a lower-level qualification. However, Westin College expects its SIT30821 candidates to progress to this qualification. Pathways from the qualification:
After achieving SIT40521 Certificate IV in Kitchen Management, individuals could progress to SIT50422 Diploma of Hospitality Management.
No of Units in this Course: To attain SIT40521 Certificate IV in Kitchen Management, 33 units must be achieved: 27 core units; and 6 elective units Elective units reflect the intended course outcomes and supported job roles. When available, other elective units may be chosen within the packaging rules. Ref: https://training.gov.au/Training/Details/SIT40521
The amount of training for this qualification is conducted over 6 x Terms totalling 60 weeks, with a minimum student contact requirement of 20 hours per week. As a result, the amount of training for this qualification is broken down into the course delivery modes/methods below for the full course load:
1000 hours supervised face to face delivery and training activities per week in the allocated classroom or simulated kitchen/workplace environment such as demonstrations, cooking methods, lectures, presentations, role plays, practical activities, and practice (minimum of 20 contact hours’ x 50 weeks = 1000 hours) 200 hours of work placement (20 hours pw x 10 weeks)
300 hours of structured (directed and monitored) out of classroom activities such as homework (5 hours pw x 60 weeks)
300 hours of unsupervised self-paced activities such as: revision, reading, writing, and practice (5 hours pw x 60 weeks)
The total Amount of Training for this qualification is therefore: 1800 Hours
The amount of assessment hours required for this qualification is broken down into the course delivery modes/methods below.
The number of hours allocated for summative assessments activities are detailed as follows:
240 hours of supervised assessment activities such as in-class/kitchen demonstrations, practicals, written assessments, exams/tests, case studies, projects, roleplays, presentations, demonstrations, projects, etc. (min 4 hours pw x 60 weeks) 180 hours of unsupervised practice, research, writing, preparation of presentations etc., and unit specific tasks including preparation of workplace-based assessment activities and submission documents (3 hours pw x 60 weeks)
The total Amount of Assessment for this qualification is therefore: 420 Hours.
Volume of Learning (VoL) is distinct from Amount of Training, where VoL includes all teaching, learning and assessment activities that a typical student must undertake to achieve the learning outcomes.
The total volume of learning for this course is a total of 1980 hours combining the amount of training and Amount of Training: 1560 Hours
Amount of Assessment: 420 Hours
The course duration is one and a half (1.5) years.
Cricos code - 109623H , This course structure contains thirty - three (33) chosen units required to be successfully completed for this course.
Learners who successfully complete all chosen thirty three (33) units of competency for this course may be eligible for the issuance of a Westin College Award (Certificate) and an Academic Record for this qualification.
Learners who have not successfully completed all the chosen units of competency required for this qualification, may be issued a Statement of Attainment for those units of competency that the learner has been deemed competent in whilst enrolled in this course.
Students may apply for RPL if they have relevant experience and prior knowledge and consider they are able to meet the unit of competency requirements.
Credit Transfer: Student may apply for credit transfer if they hold same and/or equivalent unit of competency. For both RPL or Credit Transfer student is required to complete the form, available on campus or through Westin College campus or through Westin College Website.
Note: For both RPL and Credit application fees applies.