(This course outline is for KCBT learners progressing from SIT40516, please click on this link if you are interested in this qualification as a standalone qualification and not as a progression pathway from KCBT SIT40516 Certificate IV in Commercial Cookery)
This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions
(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).
Please refer to Course Details/Prices link for more details.
Completion of KCBT SIT40516 Certificate III in Commercial Cookery.
KCBT students progressing from SIT40516 Certificate IV in Commercial Cookery (Successfully completed the 18 units) will need to complete the following 10 units in this course.
|Unit Code and Title||Type|
|BSBMGT517 Manage operational plan||Core|
|SITXCCS007 Enhance customer service experience||Core|
|SITXCCS008Develop and manage quality customer service practices||Core|
|SITXFIN004 Prepare and monitor budgets||Core|
|SITXGLC001 Research and comply with regulatory requirements||Core|
|SITXHRM002 Roster staff||Core|
|SITXMGT002 Establish and conduct business relationships||Core|
|SITXHRM004Recruit, select and induct staff||Elective|
|BSBADM502 Manage meetings||Elective|
|SITXHRM006Monitor staff performance||Elective|
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.
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.
KCBT learners progressing from SIT40516 Certificate IV in Commercial Cookery would have already successfully completed eighteen (18) units of competency and as such developed the required skills and knowledge prior to entering this course.
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.
Pathways into the qualification:
Pathways from the qualification:
Learners may be able to receive credit transfer for some units of competency if they appear in the pathway.