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.

TGA Codes | SIT50416/SIT30816  Kenvale Code | ADHOS(CERTIIICC)

Course Duration

2 years (4 semesters) Each Semester is 16 weeks.

This course is available for the February and July intakes.

Click here for the Academic Calendar 2018

Job Roles

This qualification provides a pathway to work as a commercial cook in organisations as well as work in any sector of the hospitality industry as a departmental or small business manager. Possible job titles include:

  • Banquet or Function Manager
  • Chef Patissier
  • Front Office Manager
  • Kitchen Manager
  • Restaurant Manager
  • Chef de Cuisine
  • Executive Housekeeper
  • Gaming Manager
  • Motel Manager
  • Sous Chef / Unit Manager (catering operations)
Method of Delivery

On campus with concurrent Industry Placement (work and study at the same time throughout the duration of this course).

Modes of Study:

Domestic: Part time or Full time
International: This course is currently not available for International Students

Industry Placement

Our Industry Liaison team work closely with each student individually to discuss their long term and short term goals in the industry. From here, they work together with each one on their resumes, interview preparation and consequently to look for a job. This process can start even before the student commences their studies (provided that a formal offer to study at Kenvale has been accepted).

Each week, students attend 2 – 3 days of classes as well as fulfill their casual/part-time work commitments in industry-related employment.

Industry placement hours for this course is approximately 1,600 Hours (~400 hours per semester).

Prerequisites

Students need to undertake RSA and First Aid certificate prior to course commencement.

No ATAR required.

See Entry Requirements for more information.

Fees
Domestic^ Coming soon*
Domestic (Smart & Skilled)** ^: Please contact one of our Course Advisors for more information.
International This course is not available for International Students. Refer to Advanced Diploma of Hospitality Management (Certificate IV in Commercial Cookery Major) as an alternative.
Note: Fees are indicative only and may be subject to change.
*This is an approximate cost. The price will vary according to electives chosen.
**Conditions Apply.
^ Domestic students may be eligible for applying VET Student Loans

VET Student Loans

Kenvale College is a registered provider for VET Student Loans. Registered RTO ID: 6901.

The implementation of VET Student Loans will take place from 1 January 2017 in place of VET Fee-Help. Students undertaking diploma or advanced diploma courses may be eligible for loans up to a cap of $5,000. The census date of a particular semester is 20% of the way through a VET Unit of Study. If Students are taking out a VET Student Loan, it is the date by which enrolment in the VET Unit of STudy must be confirmed and they incur a VET Student Loan debt if enrolled in the VET Unit of Study after this date has passed.

Eligibility

Students are required to meet one of the following criteria to be eligible for VET Student Loans:

  1. Hold Australian citizenship, or;
  2. Hold a permanent humanitarian visa and will be residing in Australia during the course of study (under VET Students Loan), or;
  3. An eligible New Zealand citizen

Students who do not meet such eligibility criteria will not be approved for VET Student Loans.

Census Dates for 2018 & 2019 

  • 16/03/2018
  • 17/08/2018
  • 23/11/2018
  • 01/03/2019
  • 28/06/2019
  • 18/10/2019

 

HELP Debt

Any amounts drawn under VET Student Loans will give rise to a HELP debt which will continue to be a debt due to the Commonwealth until it is repaid.

Course Curriculum

Units of Competency

Please note that each semester includes the subject Work Integrated Learning (WIL) which is work-based.
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHKOP001 Clean kitchen premises and equipment
SITHCCC006 Prepare appetisers and salads
SITHCCC003 Prepare and present sandwiches
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITXWHS001 Participate in safe work practices
BSBSUS201 Participate in environmentally sustainable work practices
SITXWHS003 Implement and monitor work health and safety
SITXWHS002 Identify hazards, assess and control safety risks
SITHHIND002 Source and use information on the Hospitality Industry
SITHCCC012 Prepare poultry dishes
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts
SITHCCC020 Work effectively as a cook
SITXINV002 Maintain the quality of perishable items
SITHCCC018 Prepare food to meet special dietary requirements
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
BSBWOR203 Work effectively with others
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXHRM002 Roster staff
SITXHRM001 Coach others in job skills
BSBDIV501 Manage diversity in the workplace
SITHKOP302 Plan and cost basic menus
SITHKOP402 Develop menus for special dietary requirements
SITHCCC018 Prepare food to meet special dietary requirements 
SITHKOP402 Develop menus for special dietary requirements
SITXCOM005 Manage conflict
SITXCCS008 Develop and manage quality customer service practices
SITXCCS007 Enhance customer service experiences
SITXMPR007 Develop and implement marketing strategies
SITXFIN005 Manage physical assets
BSBFIM601 Manage finances
SITHIND004 Work effectively in hospitality service
SITXWHS004 Establish and maintain a work health and safety system
BSBMGT617 Develop and implement a business plan
SITXHRM004 Recruit, select and induct staff
SITXHRM006 Monitor staff performance
BSBMGT517 Manage operational plan
SITXMGT002 Establish and conduct business relationships
SITXGLC001 Research and comply with regulatory requirements
BSBADM502 Manage meetings

Core Units/Electives

 

Nationally_Recognised_Training

Testimonials

Thank you for inviting us - we really did appreciate it. I must say I was really impressed by the Briar Ridge team - one of them (… Aiden) did a really great job explaining who they were, what they were about etc., and really took the time to give us the background on the person behind it all (Gwyn Olsen). He'd clearly immersed himself in the project, and I think she'd have been really pleased if she'd seen that. Happy to reach out and tell her so if you think it would help pave the way for future events.

Anonymous, Winefest Guest 2015

I just wanted to express thanks and congratulations to all at Kenvale for the magnificent lunch provided on Thursday.

I have been to many hatted restaurants this year and can honestly say that they would have struggled to produce such fantastic dishes.

The lunch was a credit to your students and your staff.  It would be a privilege to enjoy another visit next year.

Best wishes to your graduating students for success in their career and to your staff to continue to guide students to reach such a high standard.

Anonymous public guest at Kenvale Restaurant 2015

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