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Home / International Culinary Courses / Certificate IV in Kitchen Management

Certificate IV in Kitchen Management

SIT40521 

Duration

78 weeks (22 contact hours per week – including holidays)

Delivery Mode

Face to Face (16 hours per week) External (6 hours per week)

Theory delivery location is at the Campus - Unit 3, 305 Montague Road, West End 4101

Practical delivery location is at the BPC Training Kitchen - Shop10, 455 Brunswick Street, Fortitude Valley 4006

Click for Pre Enrolment Information

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 (Minimum 5.5 in IELTS or equivalent, Completed Australian Qualification Certificate IV or higher or successfully completed the college Language, Literacy and Numeracy assessment)
  4. Students must hold a current Australian visa with study rights prior to commencing the course, or a valid Bridging Visa while awaiting student visa approval.
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.

This course consists of 33 units of competency (27 Core and 6 Electives) which will be delivered over a duration of 78 weeks.

RPL-Logo
SIT40521 Certificate IV in Kitchen Management Units

Unit code

Unit Name

Core / Elective

SITXFSA006

Participate in safe food handling practices

C

SITXFSA005

Use hygienic practices for food safety

C

SITHKOP010

Plan and cost recipes

C

SITHCCC042

Prepare food to meet special dietary requirements

C

SITHCCC027

Prepare dishes using basic methods of cookery

C

SITHCCC037

Prepare seafood dishes

C

SITHKOP015

Design and cost menus

C

SITHCCC043

Work effectively as a cook

C

SITHKOP013

Plan cooking operations

C

SITXINV006

Receive, store and maintain stock

C

SITXFSA008

Develop and implement a food safety program

C

SITXMGT004

Monitor work operations

C

SITHPAT016

Produce desserts

C

SITHCCC041

Produce cakes, pastries and breads

C

SITHCCC028

Prepare appetisers and salads

C

SITXCOM010

Manage conflict

C

SITXHRM008

Roster staff

C

SITHCCC035

Prepare poultry dishes

C

SITHCCC031

Prepare vegetarian and vegan dishes

C

SITHKOP012

Develop recipes for special dietary requirements

C

SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes

C

SITHCCC023

Use food preparation equipment

C

SITXWHS007

Implement and monitor work health and safety practices

C

SITHCCC029

Prepare stocks, sauces and soups

C

SITHCCC036

Prepare meat dishes

C

SITXHRM009

Lead and manage people

C

SITXFIN009

Manage finances within a budget

C

SITHCCC040 

Prepare and serve cheese

E

SITHCCC044

Prepare specialised food items

E

SITHCCC039

Produce pates and terrines

E

SITHCCC025

Prepare and present sandwiches

E

SITHFAB025 

Prepare and serve espresso coffee

E

SITHFAB021

Provide responsible service of alcohol

E

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.

Intake Dates 

02 October 2023

15 January 2024

08 April 2024

08 July 2024

30 September 2024