SIT40521 Certificate IV in Kitchen Management
- Course Code SIT40521
- Duration 78 weeks (67 weeks study + 11 weeks holiday)
- Location Perth Campus
- Timetable 2 Days Per Week (8:45am - 5pm)
- Self Directed Study 4 - 6 hours
- Next Intake Date Monthly
Course Outline
This qualification has been designed for anyone looking to be a chef, cook or even start their own hospitality small business.
You will be taught how to prepare dishes using basic methods of cookery, adhere to hygienic standards required in any hospitality environment, and how to develop a food safety program.
At the completion of this course you should be equipped with the necessary tools needed to succeed in any endeavor that you pursue.
This course will be delivered and assessed via classroom delivery, simulated environments, work-based training, portfolios, presentations, knowledge questions, and written assessments.
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Pre-Enrolment Information and Entry Requirements
It is important for all students to fully understand the course/s they are looking to enrol in. Further information on this course is available here and below. Students should read, fully understand, and agree that their chosen course/s is suitable for them. If a student has any queries at all, please contact admissions@waifs.edu.au
WAIFS’ Entry Requirements:
Please click here for Academic and English entry requirements.
Australian Immigration Requirements for International Students:
International Students should note that Australian Immigration may have different entrance requirements. Up to date information can be found here. Students should always be aware of these requirements before applying for a student visa.
Compulsory work-based training (WBT) forms part of this course. Students of this course should be physically able to undertake the requirements of WBT. Please refer to the unit details for specific requirements. As a minimum a student should be able to stand, move around and lift objects which may be heavy following work, health and safety practices.
Further, students should note that their work-placement will take place in a kitchen environment which may be very warm and where a variety of foods will be cooked, served and presented. Students should consider any allergies or religious requirements before taking this course. Full details can be found by referring to the units of competency.
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Units of Competency
Total Number of Units: 33 (27 core units + 6 elective units)
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
Core Units
Unit Code Unit Name Implement and monitor work health and safety practices Use hygienic practices for food safety Prepare dishes using basic methods of cookery Participate in safe food handling practices Develop and implement a food safety program Receive, store and maintain stock Manage conflict Lead and manage people Manage finances within a budget Roster staff Monitor work operations Plan cooking operations Work effectively as a cook Plan and cost recipes Design and cost menus Develop recipes for special dietary requirements Produce cakes, pastries and breads Produce desserts Prepare appetisers and salads Prepare vegetable, fruit, eggs and farinaceous dishes Prepare vegetarian and vegan dishes Prepare poultry dishes Prepare meat dishes Prepare seafood dishes Prepare stocks, sauces and soups Prepare food to meet special dietary requirements Use food preparation equipment Elective Units
Unit Code Unit Name Provide service to customers Enhance customer service experiences Prepare and monitor budgets Plan catering for events or functions Package prepared foodstuffs Prepare and serve cheese -
Work-based Placement & Practical Training
Students studying the Certificate IV in Kitchen Management are required to undertake 240 hours of work-based placement, to cover a minimum of 50 complete food service periods.
Students will also undertake approximately 240 hours of practical training in WAIFS kitchen before going to work-based placement.
Students should note that Work-Based training is compulsory for all students of this course. A full certificate for this course cannot be obtained without successful completion of work-based training, along with all other required assessments.
Work-based training placements in industry are generally arranged by WAIFS’ work-based placement co-ordinators who have strong links with industry. Further information on work-based training can be found by reading our Work Placement FAQs available here.
Further, students should note that their work-placement will take place in a kitchen environment which may be very warm and where a variety of foods will be cooked, served and provided. Students should consider any allergies or religious requirements before taking this course. Full details can be found by referring to the units of competency.
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International Fees
Tuition Fee: $12,950.00
Materials Fee: $1,750.00
Uniform Fee: $300.00
A one-off $250.00 Enrolment Fee is applicable to process the Application.
*Course fees may change. This is usually annually on 1 July and typically no more than 4%.
**Fees on this document are quoted in AUS Dollars.
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Job Opportunities
Upon completion of your studies there are a wide range of job opportunities available to you – this may be in Australia or elsewhere.
WAIFS has relationships with many hospitality organisations which offer work-based training opportunities to WAIFS’ students. Successful completion of your compulsory work-based training may lead to employment in the sector in which you are studying.
Our Work-Based Training Partners
WAIFS’ partner include Compass Group Australia which may offer WBT and employment opportunities in their FIFO division to successful students. Details on Compass Group Australia can be found here:
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Language, Literacy, Numeracy and Digital Literacy (LLND) Requirements
At the successful completion of this course at WAIFS, students should be operating at the LLN levels available here. For an explanation of the levels, please refer to the ACSF Performance Indicators.
Students will need to meet the minimum LLND requirements outlined in the policy to be able to finalise enrolment in their chosen course/s at WAIFS. Please refer to WAIFS’ PP018 – Language, Literacy, Numeracy Digital Capability Policy located here.
Where a student applies to enrol at WAIFS and is unable to meet the minimum entrance requirements, WAIFS will liaise with the student and their education/migration agent and/or their guardian (as applicable) to recommend an appropriate alternative course/s of study (as applicable).
Learners at all AQF levels should possess the following Digital Capabilities:
- Open and use a computer application (e.g. Web Browser)
- Navigate a website by following instructions and following website “links”
- Type and edit text e.g. for short answer assessment questions
- Follow more than one instruction successfully in written format
- Download, save, edit and upload documents or files
- Write, edit, send, receive and save emails
- Open and use a word processing application (e.g. Microsoft Word or Google Docs)
- Open and use a spreadsheet program (e.g. Microsoft Excel or Google Sheets
For further information, please contact admissions@waifs.edu.au