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.
- 18 years of age and over
- Computer skills and your own personal computer to complete the assessments electronically
- 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)
- 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.
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.
- 78 weeks (20 contact hours per week – including holidays)
- Holidays will vary based on each intake date, but the maximum is 12 weeks.
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 may include:
- Written Assessment
- Role Play
- 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 their own suitable closed-in shoes.
Personal electronic device to complete assessments
- Students are to provide this at their own cost.
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.
This course consists of 33 units of competency (27 Core and 6 Electives) which will be delivered over a duration of 78 weeks.
SIT40521 Certificate IV in Kitchen Management Units
Core / Elective
Participate in safe food handling practices
Use hygienic practices for food safety
Plan and cost recipes
Prepare food to meet special dietary requirements
Prepare dishes using basic methods of cookery
Prepare seafood dishes
Design and cost menus
Work effectively as a cook
Plan cooking operations
Receive, store and maintain stock
Develop and implement a food safety program
Monitor work operations
Produce cakes, pastries and breads
Prepare appetisers and salads
Prepare poultry dishes
Prepare vegetarian and vegan dishes
Develop recipes for special dietary requirements
Prepare vegetable, fruit, eggs and farinaceous dishes
Use food preparation equipment
Implement and monitor work health and safety practices
Prepare stocks, sauces and soups
Prepare meat dishes
Lead and manage people
Manage finances within a budget
Prepare and serve cheese
Prepare specialised food items
Produce pates and terrines
Prepare and present sandwiches
Prepare and serve espresso coffee
Provide responsible service of alcohol
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.
02 October 2023
15 January 2024
08 April 2024
08 July 2024
30 September 2024