This qualification reflects the role of commercial cooks who have a supervisory or team leading role 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.

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CRICOS code: 109715D

 

Course Duration

Total course duration of 78 weeks include:

• Face-to-face sessions in classroom

• Practical training and assessment

• Work Placement (48 complete service periods)

• Study Breaks

 

Entry Requirement

• Completion of Year 10 or equivalent

• Overseas student must have a minimum overall band of IELTS 5.5 or equivalent

 

Career Opportunities

• Chef

• Chef de partie

 

Assessment

The units of competency are assessed using any of the following methods:

• Underpinning knowledge assessment through written exam questions

• Projects and presentations

• Practical observation

• Roles plays

 

Further Study

After successful completion of SIT40521 Certificate IV in Kitchen Management, students can pursue the SIT50422 Diploma of Hospitality Management

 

Units of Competencies

There are 33 units in total must be completed for this qualification.

 

SITHKOP012 Develop recipes for special dietary requirements

SITHKOP013 Plan cooking operations

SITHKOP015 Design and cost menus

SITXCOM010 Manage conflict

SITXFIN009 Manage finances within a budget

SITXFSA008 Develop and implement a food safety program

SITXHRM008 Roster staff

SITXHRM009 Lead and manage people

SITXMGT004 Monitor work operations

​SITXWHS007 Implement and monitor work health and safety practices

SITHCCC023 Use food preparation equipment

SITHCCC027 Prepare dishes using basic methods of cookery

SITHCCC028 Prepare appetisers and salads

SITHCCC029 Prepare stocks, sauces and soups

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031 Prepare vegetarian and vegan dishes

SITHCCC035 Prepare poultry dishes

SITHCCC036 Prepare meat dishes

SITHCCC037 Prepare seafood dishes

SITHCCC041 Produce cakes, pastries and breads

SITHCCC042 Prepare food to meet special dietary requirements

SITHCCC043 Work effectively as a cook

SITHKOP010 Plan and cost recipes

SITHPAT016 Produce desserts

SITXFSA005 Use hygienic practices for food safety

SITXFSA006 Participate in safe food handling practices

SITXINV006 Receive, store and maintain stock

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BSBTWK501 Lead diversity and inclusion

SITHCCC026 Package prepared foodstuffs

SITXFSA007 Transport and store food

SITHCCC039 Produce pates and terrines

SITHKOP009 Clean kitchen premises and equipment

SITXHRM007 Coach others in job skills

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Delivery Premise

Theory study: Level 3, 100-104 Murray Street, Perth WA 6000 (AILFE)

Kitchen practice: Tenant 1, Ground Floor, 100-104 Murray Street, Perth WA 6000 (The School Cafe)

                           267 Scarborough Beach Rd, Mount Hawthorn WA (The Cooking Professor)