SIT40521 CERTIFICATE IV IN KITCHEN MANAGEMENT

Introduction:

With the rapid growth and global trend, this qualification provides you a great pathway to enter into the hospitality industry pursuing your career mainly as a chef or cook in your chosen area of interest. This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen thus, you will develop required knowledge and skills throughout the study period of this qualification. The skills you develop through this qualification would help you work independently or with limited guidance from others and use discretion to solve non-routine problems. Studying in this qualification in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. 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 Duration:

You will complete this course within 66 weeks which inclusive of;

• Six (6) Terms of Study (Total 66 weeks)
• 2 weeks break at the end of each Term (Total 12 weeks)

Entry Requirements:

International Students:

• Minimum 18 years of age; AND
• Successful completion of Year 10; OR
• High School Certificate (HSC) or equivalent; OR
• Any Certificate II level qualification in Hospitality or equivalent.

• International English Language Testing System (IELTS Academic or General Training): average band score of 6.0; OR
• Pearson Test of English Academic (PTE Academic): overall score of 47; OR
• Test of English as a Foreign Language internet-based test (TOEFL iBT): total score of 67; OR
• Cambridge English: Advanced (C1 Advanced): overall score of 161; OR
• Occupational English Test (OET): overall score of 1210.
• Where a student is unable to provide proof of one of the above English language tests, ATCWA requires one of the following pieces of evidence of English language proficiency before a Confirmation of Enrolment can be issued:
• ACSF Level 3 test outcome at the English Test administered by the Australian Technical College Western Australia; OR
• Evidence that English has been the medium of instruction at the student’s school for the last two (2) years, with a satisfactory grade in English; OR
• Evidence that the student is currently studying in Australia and has studied for 6 months or more at the AQF Certificate IV level or above.

Australian Permanent Residents:

• Minimum 18 years of age; AND
• Successful completion of Year 10, (High School Certificate (HSC) or equivalent); OR
• Possess any Certificate II level qualification in Hospitality or equivalent OR; 
• A minimum of 1-year work experience in the Hospitality industry; AND
• Ability to demonstrate a proficiency level in English at the admission interview OR;
• Achieve level 3 result at Language, Literacy and Numeracy (LLN) Test administered by the ATCWA prior to a place being offered in the course.

Weekly Delivery Schedule:

Units without practical components:

• 2 Days: Face-to-Face in class and;
• 5 hours: Structured self-paced learning

Units with practical components:

• Day 1: Face-to-Face in class and;
• Day 2: In the training kitchen
• 2.5 hours:  Structured self-paced learning

Delivery and Assessment Locations:

• Main campus at 8 Francis Street, Perth, WA 6000
• ATCWA Commercial Training Kitchen located at Unit 2, 2324 Albany Hwy, Gosnells, WA 6110
• Work-Based Assessment: At a venue assigned for each learner to conduct assessment for the unit SITHCCC043 Work effectively as a cook

Resources to be Supplied by Students:

Students who enrolled in this qualification require to have self-supplied the following mandatory resources.

• Kitchen tool kit
• Chef uniform kit
• Chef shoes with anti-slip soles

*** The costs of the above resources are not included in the enrolment fee, resource fee, or tuition fee.

Training & Assessment Strategy:

The training and assessment strategy of this qualification includes the following methods of delivery and assessment to suit your learning style and the requirements of each unit of competency.

• Face to face discussions, learning activities and skills observations
• Practical learning and skills observations taking place in the ATCWA training kitchen
• Practical tasks, projects and assessments
• Portfolio Evidence
• Real work/life experience
• Simulated work-based learning and assessment
• Written assessments including projects and knowledge based questions
• Structured and guided e-learning activities
• Workplace based assessment for specific unit(s) of competency
• Industry excursions and incursions
• Other specific methods applied to each unit of competency

Units marked with an *asterisk have one or more prerequisites

Work-place Based Assessment:

The unit SITHCCC043 Work effectively as a cook requires you to demonstrate skills in a real workplace with access to all required facilities, equipment and documentation.  Thus, the assessments for this unit will be conducted in an actual hospitality establishment that ATCWA will assign to you.

Fees Applicable:

Enrolment Fee: AUD 250 (Applicable only for new students)

Resource Fee: AUD 2,000

Tuition Fee: AUD 19,000