This qualification reflects the role of chefs and cooks who have a supervisory or team-leading role in the kitchen.

All students are required to undertake practical training as part of their course in the College’s commercial training kitchen in addition to a work placement. The work placement requires students to complete at least 48 complete service periods in a College approved work placement venue. 

Students are provided access to the College Learning Management System and will have access to all training materials and assessments.

Entry Requirements

1. 18 years of age and over
2. Computer skills and your own personal computer to complete the assessments electronically
3. Proficiency in English (successfully completed the college Language, Literacy and
   Numeracy assessment)

Career Path

This qualification reflects the role of chefs and cooks who have a supervisory or team-leading role in the kitchen. The qualification provides a pathway to work for a diversity of employers such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Course Duration

• 78 weeks (22 contact hours per week – including holidays)
• Holidays will vary based on each intake date, but the maximum is 12 weeks.

Work Placement

As part of completing the qualification SIT40521 Certificate IV in Commercial Kitchen Management within this package, students are required to complete work placement in a commercial kitchen that covers a combination of breakfast, dinner and lunch for the unit:

• SITHCCC043 Work effectively as a cook (minimum of 48 complete service periods)

The student support officer will coordinate the arrangement of the work placement with the Trainer and the work placement venue at a time convenient for all. Students who wish to arrange their own work placement will need the College to approve the work placement venue prior to commencing any work placement hours.

Assessment Methods

Assessment methods may include:

• Written Assessment 
• Role Play
• Project
• Logbook
• Practical Assessment (completed in BPC Kitchen)

Written assessments may be completed electronically in class but students should allow at least four hours per week to complete assessments in their own time.

All practical assessments are scheduled during practical classes.

As part of their Work Placement, students must complete a Log Book for a minimum of 48 complete service periods covering a combination of breakfast, lunch and dinner.

Learning & Assessment Materials

Students are provided access to the College Learning Management System and will have access to all electronic learning and assessment materials.

All ingredients for recipes are provided by the College which form part of the course material fees.

Chef Uniform & Equipment

Students are provided with the following materials which form part of the course material fees:

• Knife and equipment set
• White Chef jacket and traditional check pants
• White bib apron, skull cap and neckerchief
  

Students are to provide at their own cost:

• Suitable closed-in rubber shoes
• Personal electronic device to complete assessments

What is Recognition of Prior Learning?

Recognition of Prior Learning (RPL) is a process that provides Students with an opportunity to receive credit for the formal and non-formal learning that has been undertaken since leaving school. The RPL process considers all relevant qualifications, skills, knowledge and experience that have been acquired throughout your working life. The RPL Assessment process enables the Assessor to collect a range of evidence to assist Students with either completing a full qualification or a partial qualification depending on their skills, knowledge and experience. If you have been granted a partial qualification throughout the RPL process, then you will be able to complete your qualification by undertaking the necessary gap training identified by our Assessor with our College.

Contact the College for more information.

Course Fees

Please contact our admissions team by emailing admissions@bpc.edu.au for a tailored quotation.

BPC offers four intakes per year into its Hospitality programs which coincide with the commencement of each study term.  The duration of holidays will vary for each intake but the maximum holidays of 12 weeks.