This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities.
Target Groups:
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Individuals seeking to pursue a career in a Hospitality Industry
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Individuals seeking to enhance their current skills
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Individuals seeking to pursue a higher education qualification
Career Outcome:
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.
Future Pathways:
Students who complete this course may pursue SIT50422 Diploma of Hospitality Management or higher education
Age Requirement:
- Applicants must be at least 18 years old at the commencement of the course.
Academic Qualifications:
- Completion of Australian Year 11 or an equivalent qualification.
- For certain courses, completion of an AQF Certificate III or a relevant qualification may be required.
English Language Proficiency:
- An overall valid academic IELTS score of at least 6.0, with no band less than 5.5, or an equivalent score from a recognized English language test.
- Alternatively, proficiency can be demonstrated by:
- Completion of an Advanced level English course from an approved ELICOS provider.
- Completion of a Certificate IV level course in an Australian Registered Training Organization (RTO) within the last two years.
- Successfully passing Western Sydney College’s English Placement Test.
Additional Requirements:
- International students must meet the Student Visa (Subclass 500) requirements.
- For packaged courses, students must successfully complete the lower-level qualification to progress to the higher-level qualification.
Thirty three (33) units including Twenty Seven (27) core units and six (6) elective units are required for the award of the SIT40521 Certificate IV in Kitchen management. Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and qualification level.
| UNIT CODE | UNIT NAME |
| CORE | |
| SITXFSA008* | Develop and implement a food safety program |
| SITXHRM008 | Roster staff |
| 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 |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC043* | Work effectively as a cook |
| SITHKOP010 | Plan and cost recipes |
| SITHKOP012* | Develop recipes for special dietary requirements |
| SITHKOP013* | Plan cooking operations |
| SITHPAT016* | Produce desserts |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM009 | Lead and manage people |
| SITXINV006* | Receive, store and maintain stock |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITHKOP015* | Design and cost menus |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| ELECTIVES | |
| SITXWHS006 | Identify hazards, assess and control safety risks |
| SITHCCC040* | Prepare and serve cheese |
| SITXCCS015 | Enhance customer service experiences |
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC038* | Produce and serve food for buffets |
| BSBTWK501 | Lead diversity and inclusion |
The total costs for this course include enrolment, tuition, materials, and resources. Below is the detailed breakdown:
| Fee Type | Amount | Notes |
|---|---|---|
| Enrolment Fee | $250 | Non-refundable |
| Course Fees | $24,000 | Covers tuition for the entire course |
| Materials Fees | $2,150 | Additional course materials |
Payment Terms & Conditions
- Payment terms are outlined in the Student Handbook.
- A detailed payment plan will be provided in the Letter of Offer and Written Agreement before course acceptance.
- Additional fees and charges may apply as outlined in the agreement.
- Western Sydney College reserves the right to adjust tuition fees and other charges as needed.
The delivery mode of this qualification will be 6.5 hours Online and 13.5 hours face to face blended delivery mode combined with classroom and practical training in a commercial kitchen setting.
Classroom training will be held at 55 High Street in Parramatta NSW 2150 and 39 Dixon Street, Sydney, NSW, 2000. Practical training will be held in 39 Dixon Street, Sydney, NSW, 2000
The delivery mode of this qualification will be 6.5 hours Online and 13.5 hours face to face blended delivery mode combined with classroom and practical training in a commercial kitchen setting.
This qualification consists of different Units of Competencies (UOC) and our qualified trainers will explain UOC outlines at the beginning of the training of each UOC.
Classroom training is held in fully equipped classrooms and practical training is held in a fully set up commercial kitchen.
Each training session is facilitated with learner resources such as PowerPoint Presentation, student learner guide, formative activities, and where applicable, supported with simulated case studies, policies and procedures, software and necessary hardware, etc.
Students can bring their laptops that must have Microsoft Office or other necessary software installed. Laptops must be fully charged and students must bring a USB flash drive.
For cookery practical sessions, all students must wear a complete set of clean laundered and ironed uniforms and correct footwear.
Students are also required to complete mandatory 200 hours work placement in a restaurant with a commercial kitchen for unit SITHCCC043 Work effectively as a cook in term 6.
In terms of the required work placement, WSC Trainer will first visit the facility to assess its suitability and if found acceptable, a Work Placement agreement will be signed with the kitchen/restaurant. All students are encouraged to seek work experience in a local restaurant during their course of study. If any student fails to arrange his/her work placement, WSC will help to arrange the work placement for that student.
This course may have various timetables and students are required to contact our admissions team before course commencement.
Note: The course timetable will be available before course commencement and students are required to contact our admissions team for the available timetables.
All our Units of Competencies (UOC) are assessed through a combination of assessment types. These may include practical demonstrations, role plays, writing reports, group projects, presentations, and written questionnaires, etc.
All International students are required to meet satisfactory course progress to meet their student visa requirements. Please refer to International Student Handbook which is available on our website on the specific support that WSC offers to international students. Additional support is provided to those international students who are identified as a risk of not meeting the course progress requirements as per the intervention strategy.
Western Sydney College is committed to ensuring that students get all the support they need to complete their studies.
Western Sydney College will provide a wide range of learning support options and resources to assist students such as;
- One-on-one support from our trainers/assessors to assist with their studies.
- Additional classes, tutorial and workshops
- One-on-one support from the Administration relating to any student concerns such includes language, literacy, and numeracy issues.
- Referral to relevant external services.
If students need any support, please contact the support team.
E: support@wsc.nsw.edu.au
Students may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook.
For international students, the granting of course credit may affect their course fees as well as the duration of the course.
The result of the application for credit and any changes to fees or course duration will be advised to students in writing.
If course credit is granted following the issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing reduced course duration.
For further details please contact our admissions team.
Email: admissions@wsc.nsw.edu.au
