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Certificate IV in Kitchen Management

Provider:
Wakefield International College
Course Code:
SIT40521
CRICOS Code:
109567M
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
92-Week
Study Mode:
Full Time
Location:
South Australia (Adelaide South)
Course Fee:
$19,300 Per Semester
Delivery Mode:
On Campus
Target:
International
Intake:
Every Month
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Course Overview

This qualification reflects the role of chefs and cooks with supervisory or team leading roles 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.

Course Structure

The following 33 units of competency are required to complete this course:

Core Units:

  1. SITHCCC023* Use food preparation equipment
  2. SITHCCC027* Prepare dishes using basic methods of cookery
  3. SITHCCC028* Prepare appetisers and salads
  4. SITHCCC029* Prepare stocks, sauces and soups
  5. SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
  6. SITHCCC031* Prepare vegetarian and vegan dishes
  7. SITHCCC035* Prepare poultry dishes
  8. * Prepare meat dishes
  9. SITHCCC037* Prepare seafood dishes
  10. SITHCCC041* Produce cakes, pastries and breads
  11. SITHCCC042* Prepare food to meet special dietary requirements
  12. SITHCCC043* Work effectively as a cook
  13. SITHKOP010 Plan and cost recipes
  14. SITHKOP012* Develop recipes for special dietary requirements
  15. SITHKOP013* Plan cooking operations
  16. SITHKOP015* Design and cost menus
  17. SITHPAT016* Produce desserts
  18. SITXCOM010 Manage conflict
  19. SITXFIN009 Manage finances within a budget
  20. SITXFSA005 Use hygienic practices for food safety
  21. SITXFSA006 Participate in safe food handling practices
  22. SITXFSA008* Develop and implement a food safety program
  23. SITXHRM008 Roster staff
  24. SITXHRM009 Lead and manage people
  25. SITXINV006* Receive, store and maintain stock
  26. SITXMGT004 Monitor work operations
  27. SITXWHS007 Implement and monitor work health and safety practices

Elective Units:

  1. SITHPAT014 Produce yeast-based bakery products
  2. SITHIND006 Source and use information on the hospitality industry
  3. SITHCCC040 Prepare and serve cheese
  4. SITXINV007 Purchase goods
  5. SITHCCC039* Produce pates and terrines
  6. SITHCCC032* Produce cook-chill and cook-freeze foods

Entry Requirement

Admission Requirements
Academic Entry Requirements

  • Students must also hold a current and valid passport, a valid study visa that covers the duration of study for the course
  • Student must have completed year 12 or equivalent.
    		•
    Minimum Age to Apply
    • All students must be aged 18 years or over (International students) at the time of applying for admission to the college
    https://immi.homeaffairs.gov.au/visas/getting-a-visa/visa-listing/student-500

    • Students must also hold a current and valid passport, a valid study visa that covers the duration of study for the course
    Language Requirement
    IELTS Score (Minimum)

    To demonstrate English proficiency you must provide as evidence one of the following: https://www.education.gov.au/ and http://www.border.gov.au/Trav/Stud/More/Student-Visa-English-Language-Requirements


        • IELTS band score of overall 5.5 (Academic or General) or equivalent in line with the Department of Education and DIBP regulations (For International Students) for specific countries.
        • IELTS overall band score of 5 when packaged with at least 10 weeks' English Language Intensive Course for Overseas Students (ELICOS), or
        • IELTS overall band score of 4.5 when packaged with at least 20 weeks' ELICOS
        • Pearson Test of English Academic – Score 42
        • Cambridge English: Advanced CAE from Cambridge ESOL Test Score
        • TOEFL Test of English as a Foreign Language paper-based test
        • CELS (all skills) Upper intermediate (English for Academic purposes) certificate from recognised English language centre
        • Senior secondary Certificate of Education completed in Australia
        • Certificate IV or higher completed in Australia
        • Tertiary studies in medium of English

    OR
    • Using pre-course English language assessment for Listening, Speaking, Reading and Writing competencies within the Framework an assessment is made to determine applicant’s appropriate course placement as per their level of proficiency in the English language. Applicant’s learning and pathway building needs are also considered using LLN Robot https://quiz.llnrobot.com.au/ aligned to ACSF level 3 or higher for Certificate III & IV level courses and ACSF level 4 or higher for Diploma and Advanced Diploma level courses

    Subjects

    Subject Name Subject Type Fees
    Use Hygienic Practices for Food Safety is achieved Core
    Participate in safe food handling practices Core
    Implement and monitor work health and safety practices Core
    Implement and monitor environmentally sustainable work practices Core
    Plan and cost basic menus Core
    Develop menus for special dietary requirements Core
    Prepare food to meet special dietary requirements Core
    Work effectively as a coodk Core
    Monitor word operations Core
    Manage diversity in the workplace Core
    Use food preparation equipment Core
    Prepare appetisers and salads Core
    Prepare stocks, sauces and soups Core
    Prepare vegetable, fruit, egg and farinaceous dishes Core
    Prepare dishes using basic methods of cookery Core
    Prepare seafood dishes Core
    Prepare meat dishes Core
    Prepare poultry dishes Core
    Maintain the quality of perishable items Core
    Produce cakes, pastries and breads Core
    Produce desserts Core
    Coordinate cooking operations Core
    Coach others in job skills Core
    Lead and manage people Core
    Manage Conflict Core
    Manage finances within a budget Core
    Participate in safe work practices Elective
    Participate in environmentally sustainable work practices Elective
    Work effectively with others Elective
    Clean kitchen premises and equipment Elective
    Source and use information on the hospitality industry Elective
    Prepare and present sandwiches Elective
    Prepare and monitor budgets Elective

    Career Opportunities

    Possible career opportunities relevant to this qualification include:
    • Chef
    • Chef de partie

    Internship or Work Placement

    All students are required to complete 360 hours during practical placement. Your trainer will inform you what you need to complete the placement successfully.

    Practical placement is an essential component of your course and allows you to prepare for the workplace by applying the skills you have learned in your course to the work environment. It involves more than just observing what is happening in the host workplace; you will have specific activities to undertake while on the placement. 

    Accreditation

    Accreditation Name Accreditation Type Period Start Period End
    Commonwealth Register of Institutions and Courses for Overseas Students Recognised by Recognition body 14/04/2021
    Australian Skills Quality Authority - ASQA Recognised by Recognition body 14/04/2021

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