Nationally recognised

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Important Information About Mandatory Vocational Placement

Vocational placement is a compulsory component of SIT40521 Certificate IV in Kitchen Management and is critical for achieving competency in specific units. Students cannot receive the qualification until all placement requirements are completed.

Placement Duration & Timing

The course requires a minimum of 48 service periods of mandatory vocational placement, while maintaining 20 contact hours per week. Vocational placement is typically scheduled towards the end of the course, after completing relevant theoretical components. This ensures students are well-prepared for real workplace environments.

Placement Support

Queensford College assists in arranging suitable placements, but students are expected to actively participate in the process. Comprehensive support and guidance is provided, including detailed information on placement timing, structure, and expectations during course and placement orientation sessions.

Before You Enrol

Understanding the placement requirements is essential prior to enrolling. If you have any questions about vocational placement or how it fits into your course, please contact your course advisor or our Admissions Team for more information.

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Enrolling in the Certificate IV in Kitchen Management requires students to participate in practical classes and vocational placement in a real-world hospitality environment. By undertaking this course, students acknowledge and accept the following conditions:

1. Physical Demands & Workplace Expectations
   • Practical training and vocational placement involve physically demanding tasks such as prolonged standing, lifting, working with hot equipment, and handling sharp utensils.
   • Students must adhere to workplace health and safety regulations, including proper food handling, hygiene practices, and dress codes.
2. Health & Safety Compliance
   • Students must disclose any medical conditions or physical limitations that may impact their ability to participate in practical training or vocational placement.
   • Any injuries, illnesses, or allergies (e.g., food allergies) that may affect participation must be communicated to the training provider and host employer.
3. Handling of Meat and Other Food Products
   • The course involves handling various food products, including raw and cooked meats. Students must be prepared to work with meat, poultry, and seafood as part of food preparation and kitchen operations.
   • Religious, ethical, or dietary preferences regarding meat handling must be considered before enrolling, as this is a fundamental requirement of the course.
4. Completion Requirements
   • Participation in practical classes and vocational placement is mandatory to meet course requirements.
   • Students who are unable to complete these components due to medical, personal, or other reasons may not be eligible to receive their qualification.

By enrolling in this course, students acknowledge these requirements and accept responsibility for meeting all necessary conditions for successful completion.

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You may be eligible for Recognition of Prior Learning or Credit Transfer for this course.

Queensford College use industry current practices and methodologies to ensure the training program is relevant to industry while also meeting Training Package requirements. Our students have access to a team of reliable staff and trainers that are available throughout the course duration. For the duration of the course students will be supported with the following:

• Student Services: for all administrative enquiries and on issues associated with general academic skills
• Trainers: to answer any questions students may have about the course content, assessments and study progress
• Help Desk: for any assistance on course materials and assessment submission through our online learning platform.

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