SIT40516 Certificate IV in Commercial Cookery

Course Description

(This course outline is for KCBT learners progressing from SIT30816, please click on this link if you are interested in this qualification as a standalone qualification and not as a progression pathway from KCBT SIT30816 Certificate III in Commercial Cookery)

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 as a commercial cook in various kitchen settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops.

Course Duration/Fees

Full Time: 26 Weeks (20 Study Weeks over 2 terms + 6 Weeks Term Break)
(Classes are rostered for 2½ days per week + self-study component. Full Time studies requires students to attend a minimum of 20 scheduled course contact hours per week)

Application Fee: $250 (applicable on new enrolments only, once off fee)

Resource Fees: $300

Tuition Fees: $6,000 (Scholarships available – contact KCBT or your agent for more information)

The Resource Fee covers equipment and resources used in the delivery of your course at KCBT

The delivery methods for this course include

• Face-to-face classroom-based structured learning.
• Practical Training and Assessmentin KCBT designated Kitchen
  • Don Hancey Kitchen in Osborne Park – Address: 2 Cressall Road, Balcatta WA.
  • Learners are expected to make their own travel arrangements to and from Kitchen to attend practical classes.
• E-learning (Not more than 30% of the course)
• Compulsory work placement:
  • No work-based training applies to this course
  • Work placement completed in SIT30816 for the unit SITHCCC020 will be counted towards this qualification.
• Learners will be required to bring their laptop device (BYOD – bring your own device) - for further details regarding the BYOD policy visit: KCBT Policies (https://kcbt.wa.edu.au/students/policies/)

Entry Requirements

• Must be 18 years of age or over
• Completed Year 11 (or equivalent)
• Minimum 5.0 IELTS score & above or equivalent or KCBT placement test.

(Those students who do not meet the minimum English requirement will need to package this program with an English Course before proceeding to this qualification).

Intakes

Perth:
2021: 12/07, 11/10
2022: 10/01, 11/04

Adelaide:
2021: 12/07, 11/10
2022: 10/01, 11/04

Please refer to Course Details/Prices link for more details.

Course Pre-requisite Requirement:

Completion of KCBT SIT30816 Certificate III in Commercial Cookery.

Course Content

KCBT learners progressing from SIT30816 Certificate III in Commercial Cookery (Successfully completed the 25 units) will need to complete the following 8 units in this course.

** These units have a pre-requisite – SITXFSA001 Use Hygienic Practices for Food Safety.

Assessment

All units of competence will be assessed using a selection of tools (including portfolios, reports, role-plays, observations in the real simulated work environment, case studies, questioning, simulation activities, and knowledge-based assessments). Any skill or observation part of the assessment and tests/exams will still be conducted in the classroom / kitchen.

Recognition of Prior Learning

An application can be made for RPL when the learner believes that they have already attained the necessary skills and competencies elsewhere (work, other study etc.). The RPL policy, procedure and application form is available from the reception upon request or on the college website (http://kcbt.wa.edu.au/students/forms/).

Learners will be required to provide evidence to support their application. The application will be processed and assessed in accordance with the KCBT RPL and recognition Policy and Procedure. Assessment includes a challenge test of skill demonstration in a simulated or real work environment.

Credit Transfer

KCBT learnersprogressing from SIT30816 Certificate III in Commercial Cookery will receive credits in the common units between the courses. Accordingly, their CoEs will be amended for the course duration. Work placement completed in SIT30816 for the unit SITHCCC020 will be counted towards this qualification.

Learners, who can demonstrate they already hold any of the Units of Competency specified above, may be eligible to receive a credit transfer for those units. They will need to submit a verified Certificate or Statement of Attainment issued by a RTO for recognition purposes.

Please complete RPL or Credit Transfer or Exemption Form (http://kcbt.wa.edu.au/students/forms/) and attach detailed evidence of your relevant experience / study, completed academic transcripts and official unit description(s) to your application.

For all credit transfer request, the learner is required to authorize Keystone College of Business and Technology – RTO Code - 41183 to access the Unique Student Identifier (USI) transcript online to confirm the validity of the old transcripts. For more information on how to enable Keystone College of Business and Technology, to view your transcript, please watch this video (https://www.usi.gov.au/video/how-give-permission-my-training-organisation-view-my-usi-transcript-0)

Learners who are awarded a credit transfer will be exempted from completing those units at KCBT and this will be recorded on the system as a variation.

Study Pathway and Career Opportunities

Pathways into the qualification:

• Individuals may enter SIT40516 Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification. However, KCBT expects its SIT30816 candidates to progress to this qualification.

Pathways from the qualification:

• After achieving SIT40516 Certificate IV in Commercial Cookery, individuals could progress to:
  • SIT50416 Diploma of Hospitality Management.

Learners may be able to receive credit transfer for some units of competency if they appear in the pathway.

KCBT POLICY PREVENTS LEARNERS UNDER THE AGE OF 18 FROM REGISTERING IN KCBT COURSES OR PROGRAMS.