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West Australian Institute of Further Studies

Certificate IV in Kitchen Management

  • Certificate

This qualification has been designed for anyone looking to be a chef, cook or even start their own hospitality small business.

Key details

Degree Type
Certificate
Duration
78 weeks full-time
Course Code
SIT40521
Intake Months
Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, Dec
International Fees
$12,950 per year / $19,425 total

About this course

This qualification has been designed for anyone looking to be a chef, cook or even start their own hospitality small business.

You will be taught how to prepare dishes using basic methods of cookery, adhere to hygienic standards required in any hospitality environment, and how to develop a food safety program.

At the completion of this course you should be equipped with the necessary tools needed to succeed in any endeavor that you pursue.

This course will be delivered and assessed via classroom delivery, simulated environments, work-based training, portfolios, presentations, knowledge questions, and written assessments.

Entry requirements

WAIFS' Entry Requirements:

Please click

for Academic and English entry requirements.

Australian Immigration Requirements for International Students:

International Students should note that Australian Immigration may have different entrance requirements. Up to date information can be found

. Students should always be aware of these requirements before applying for a student visa.

Compulsory work-based training (WBT) forms part of this course. Students of this course should be physically able to undertake the requirements of WBT. Please refer to the unit details for specific requirements. As a minimum a student should be able to stand, move around and lift objects which may be heavy following work, health and safety practices.

Further, students should note that their work-placement will take place in a kitchen environment which may be very warm and where a variety of foods will be cooked, served and presented. Students should consider any allergies or religious requirements before taking this course. Full details can be found by referring to the units of competency.

Study locations

Perth

Course structure

Total Number of Units: 33 (27 core units + 6 elective units)

Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.

Core Units
Unit Code
Unit Name

Implement and monitor work health and safety practices

Use hygienic practices for food safety

Prepare dishes using basic methods of cookery

Participate in safe food handling practices

Develop and implement a food safety program

Receive, store and maintain stock

Manage conflict

Lead and manage people

Manage finances within a budget

Roster staff

Monitor work operations

Plan cooking operations

Work effectively as a cook

Plan and cost recipes

Design and cost menus

Develop recipes for special dietary requirements

Produce cakes, pastries and breads

Produce desserts

Prepare appetisers and salads

Prepare vegetable, fruit, eggs and farinaceous dishes

Prepare vegetarian and vegan dishes

SITHCCC035*

Prepare poultry dishes

SITHCCC036*

Prepare meat dishes

SITHCCC037*

Prepare seafood dishes

SITHCCC029*

Prepare stocks, sauces and soups

SITHCCC042*

Prepare food to meet special dietary requirements

SITHCCC023*

Use food preparation equipment

Elective Units

Unit Code Unit Name

SITXCCS014

Provide service to customers

SITXCCS015

Enhance customer service experiences

SITXFIN010

Prepare and monitor budgets

SITHKOP014

Plan catering for events or functions

SITHCCC026*

Package prepared foodstuffs

SITHCCC040*

Prepare and serve cheese

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