Certificate IV in Kitchen Management
IMPORTANT NOTE: This course is not suitable for persons unable to handle meat, seafood, poultry or dairy. We cannot guarantee that our kitchen facilities are free from potential allergens, including airborne particles of potential allergens. Accordingly, this course may not be suitable for people with severe allergies, including nuts allergies. Please note that all students must complete the units of competency required.
Course Description
This comprehensive course is designed to provide students with the wide range of skills and knowledge required not only to become competent as a qualified chef or cook but also to gain a range of supervisory or leadership skills that will enhance graduate employability and future opportunities as a chef. Students are required to complete the Certificate III in Commercial Cookery units in their first year. Throughout the first year, students develop extensive practical food preparation cooking and presentation skills. In second year, student will develop kitchen management and leadership skills.
This certificate is designed to prepare students for a career as a Senior Chef or Chef de Cuisine and offers advanced skills in the areas of kitchen supervision, advanced food preparation and cookery. This includes staff supervision skills, stock control process, financial management and advanced catering skills. These skills are developed through a range of face to face theory delivery, practical training sessions in commercial hotel kitchens and industry work placement programs.
Students are required to undertake industry workplace training in various kitchen settings, such as in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. At the end of the course, students are expected to operate independently or with limited guidance from others and use discretion to solve non-routine problems in a commercial kitchen.
This course is designed to advance student’s culinary skillset through menu design, creative recipe development and set up a food safety management system. The curriculum covers a range of classical French, contemporary Australian cuisines and degustations.
Career outcomes:
This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotel, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include:
- Chef
- Chef de partie
- Chef de cuisine
Course Admission Requirements:
Australian Professional Skills Institute is CRICOS registered (CRICOS Provider Code 03255G). International students must be over 18 years of age before they can commence this course at APSI. Domestic and fee and service students must be over 16 years of age before they can commence this course.
Pre-requisite: SIT30821 Certificate III in Commercial Cookery
Additional Requirements
- All students must be willing to apply, or already hold, a current National Police Clearance (not older than 3 months at time of enrolment). This is COMPULSORY for students/candidates to undertake workplace training. You can apply for police clearance online or in person.
- All learners are required to wear in accordance with Cookery Students Dress Code while attending workplace training.
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Unit Code | Unit Name |
Core Units | |
SITXFSA005 | Use hygienic practices for food safety |
SITXFSA006 | Participate in safe food handling practices |
SITHCCC023 | Use food preparation equipment |
SITHCCC027 | Prepare dishes using basic methods of cookery |
SITHCCC028 | Prepare appetisers and salads |
SITXINV006 | Receive, store and maintain stock |
SITHCCC043 | Work effectively as a cook |
SITHPAT016 | Produce desserts |
SITHCCC041 | Produce cakes, pastries and breads |
SITHCCC042 | Prepare food to meet special dietary requirements |
SITHCCC029 | Prepare stocks, sauces and soups |
SITHCCC035 | Prepare poultry dishes |
SITHCCC036 | Prepare meat dishes |
SITHCCC037 | Prepare seafood dishes |
SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
SITHCCC031 | Prepare vegetarian and vegan dishes |
SITHKOP010 | Plan and cost recipes |
SITXCOM010 | Manage conflict |
SITXFIN009 | Manage finances within a budget |
SITXHRM008 | Roster staff |
SITXHRM009 | Lead and manage people |
SITXMGT004 | Monitor work operations |
SITXWHS007 | Implement and monitor work health and safety practices |
SITXFSA008 | Develop and implement a food safety program |
SITHKOP013 | Plan cooking operations |
SITHKOP015 | Design and cost menus |
SITHKOP012 | Develop recipes for special dietary requirements |
Elective Units | |
SITHCCC038 | Produce and serve food for buffets |
SITHCCC039 | Produce pates and terrines |
SITHCCC044 | Prepare specialised food items |
HLTAID011 | Provide First Aid |
SITXWHS005 | Participate in safe work practices |
SITHKOP009 | Clean kitchen premises and equipment |
Mode of Delivery
Each day of delivery follows the same structure. The first 2 hours involves chef trainer lead and student focussed explanation, demonstrations, presentations, questions and answers, student practice. The second 2 hours involves the trainer and student undertaking their assessment tasks on premises (as a learning tool) utilising the specialised training facilities under the required supervision of the trainer.
All students are required to undertake industry work placements in a commercial kitchen after the fifth week of their first term. The industry work placement is usually one to two days per week and will continue until the end of the course. This industry work placement gives our students the opportunity to gain real work experience in a real-life professional kitchen, gain new ideas from top chefs and provides networking opportunities with industry professionals.
Career Outcome
- Chef
- Chef de partie
- Chef de cuisine
Course Duration
Certificate III in Commercial Cookery (pre-requisite) – 52 weeks (1 year)
Certificate IV in Kitchen Management – 26 weeks (6 months)
Entry Requirements
- For domestic students requirements, please view the page for entry requirements here.
- For international students and English language requirements, please view the page for entry requirements here.
- This course is not suitable for persons unable to handle meat, seafood, poultry or dairy products.
- Have a passion to work in the kitchen or hospitality industry
Timetable
Students need to attend face to face training at APSI campus and other training locations for a minimum of 20 hours per week.
Class hours (Practical Classes): Monday to Saturday - between 7 am to 8 pm.
Class hours (Theory Classes): Monday to Friday - between 8:30 am to 5 pm.
Timetables/Delivery Schedules/Classes are subject to change without prior notice due to availability of training kitchens and teaching staff. Students will be given a timetable during orientation.
Assessment Methods
Assessment is based on the principles of competency based training. Performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld are variety of learning styles and a range of assessment strategies are used.
Assessment for each unit of competence will be through a combination of classroom based and work placement tasks. Classroom based assessment includes but is not limited to:
- Classroom exercises
- Assignments
- Practical demonstrations
- Group Activities
- Projects
- Verbal and/or written questions
Students are advised well in advance of assessment activities and a student may put forward for consideration any special needs they may have. The assessment criterion is documented in all modules, and workbooks. Dates of assessment are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessment and examinations. Continuous assessment may be based on competencies and marks, or a combination of both.
Uniform
All commercial cookery students are required to purchase one full set of chef’s uniform through APSI’s designed supplier. The chef’s uniform consists of chef’s jacket, trousers, apron, chef’s hat and protective footwear. All students must wear full set of chef’s uniform when they attend training in the commercial kitchen.
Students are also required to purchase one full set of knives for all practical classes.
Dress code while attending theory class at APSI campus
There is a dress code for all hospitality students. Students are required to wear a white shirt / blouse and black trousers or skirt while attending class. Flat black non-slip covered shoes must be worn at all times.
All learners are required to wear in accordance with Cookery Students Dress Code while attending workplace training.
Recognition of Prior Learning
Recognition of Prior Learning (RPL)
RPL is available to anyone who has experience working in a commercial kitchen.
RPL:
- provides an alternative pathway to achieving a qualification without course attendance
- is a consultative process between with the candidate and the assessor to determine whether the candidate has acquired the requisite learning, skills and knowledge to demonstrate that they have achieved the required learning outcomes or performance criteria of the course or qualification, for which the candidate is seeking
- identifies where appropriate additional learning experiences or training gaps are needed to achieve the course or qualification
- is the conduct of an assessment to confirm competency.
APSI has developed a process that promotes holistic and task-based assessment. It focuses on relating assessment activities to actual job tasks. The intention of this model is to streamline and simplify the process of recognising competency.
Prior to RPL, information is provided to the candidate on the assessment process. Specific advice is given to each candidate on how they can demonstrate their competence and what documentary evidence is required to support their application. Each industry has unique documents that can provide evidence of experience and competence.
The candidate is required to provide adequate information prior to, throughout and after a training and assessment experience. The assessor, in this process, needs to be fully aware of the needs of the candidate and help them identify relevant workplace personnel who can confirm the candidate’s competency.
The focus of the APSI streamlined holistic assessment process is to focus on demonstrated skills and knowledge and not to rely purely on documentary evidence as the main source of evidence.
Some examples of documentary evidence that can support the process include:
- licences such as First Aid, RSA
- CV or work history with details of job role and responsibilities
- previous qualifications from overseas and Australia
- certificates and records of results or assessments completed with other RTO’s
- photographs of work undertaken
- samples of related project work
- diaries of tasks performed
- task sheets/job sheets/logbooks
- site training records
- pay slips / employment contracts / job descriptions
- memberships of relevant professional associations
- references/letters/third party reports from previous employers/supervisors
- industry awards
- performance appraisals
Accreditation
Articulation
Employment Skills
(Source: AQF Implementation Handbook 2007)
Location of Delivery
East Perth main campus
Wellington Fair, 40 Lord Street, East Perth, WA 6004 Western Australia
Practical kitchens and industry work placement
Rendezvous Hotel Perth Scarborough
Address: 148 The Esplanade, Scarborough, WA 6019
Website| rendezvoushotels.com
Industry Workplace Training
At the Workplace approved by your course coordinator
Disclaimer
The information contained on this website is current at the time of publishing. Australian Professional Skills Institute reserves the right to change the admission requirements, fees, location of delivery and units of competency whenever necessary. Please contact us for the most current information.