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 | SIT60316/SIT40516   CRICOS Codes | 091144G/094294C   Kenvale Code | ADHOS(CERTIVCC)

Course duration

2 years (4 semesters)

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

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

Face to Face with Industry Placement

Industry Placement hours

1600 Hours (~400 hours per semester)

Course Fees
Domestic^ Coming soon*
Domestic (Smart & Skilled)** ^: Please contact one of our Course Advisors for more information.
International Coming Soon
*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
Course Curriculum
Semester One
Subject Code Subject Name Unit of Competencies Hours per week
Outsourced* HLTAID003 Provide first aid
HOS102 Food Safety (1 week – intensive) SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
 CUA100  Kitchen Ops 1
– Methods of Cookery (3 Weeks)
– Appetisers & Salads (2 Weeks)
– Stocks, Sauces & Soups (2 Weeks)
– Sandwiches (1 Week)
– Vegetables, Fruit, Eggs & Farinaceous (2 Weeks)
– Seafood (3 Weeks)
-Meat (3 Weeks)
SITHCCC001 Use food preparation equipment
SITHCCC005 Produce dishes using basic methods of cookery
SITHKOP001 Clean kitchen premises and equipment
SITHCCC006 Produce appetisers and salads
SITHCCC003 Prepare and present sandwiches
SITHCCC007 Produce stocks, sauces and soups
SITHCCC008 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC013 Produce seafood dishes
SITHCCC014 Produce meat dishes
HOS103 Supervision SITXHRM001 Coach others in job skills
BSBDIV501 Manage diversity in the workplace
HOS120 Workplace Health & Safety SITXWHS001 Participate in safe work practices
BSBSUS201 Participate in environmentally sustainable work
SITXWHS003 Implement and monitor work health and safety
SITXWHS002 Identify hazards, assess and control safety risks
CUA111 Work Integrated Learning (CC 1) (Brackets indicate WIL Hours) SITHHIND002 Source and use information on the hospitality industry 1 + (3.5)
Semester Two
CUA101 Advanced Culinary Skills
– Poultry (2 Weeks)
– Cakes, Pastries and Breads (3 Weeks)
– Desserts (3 Weeks)
– Restaurant Service (8 Weeks)
SITHCCC012 Produce 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
HOS108 Introduction to Accounting (8 weeks) SITXFIN003 Manage finances within a budget 2.5
HOS111 Managing Budgets  (8 weeks) SITXFIN004 Prepare and monitor budgets 2.5
CUA112 Work Integrated Learning (CC 2) (Brackets indicate WIL Hours) BSBWOR203 Work effectively with others 1 + (5)
Semester Three
HOS107 Departmental Operations SITXCOM005 Manage conflict
SITXCCS008 Develop and manage quality customer service practices
SITXCCS007 Enhance customer service experiences
CUA104 Menu Planning SITHKOP302 Plan and cost basic menus
SITHKOP402 Develop menus for special dietary requirements (R)
CUA212 Nutritional Studies SITHCCC018 Prepare food to meet special dietary requirements (R)
SITHKOP402 Develop menus for special dietary requirements
HOS106 Leadership fundamentals SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXHRM002 Roster staff
HOS217 Financial Management SITXFIN005 Manage physical assets
BSBFIM601 Manage finances
HOS110 Business Operations BSBMGT517 Manage operational plan
SITXMGT002 Establish and conduct business relationships
HOS213 Marketing Fundamentals SITXMPR007 Develop and implement marketing strategies 2
HOS211 Work Integrated Learning (HOS 3)
(Brackets indicate WIL Hours)
SITHIND004 Work effectively in hospitality service 1 + (6)
Semester Four
CUA213 Cookery Operations (8 weeks) SITHKOP005 Coordinate Cooking operations 5
CUA214 Environmental Work Practices (8 weeks) BSBSUS401 Implement and monitor environmental sustainable work practices 1.5
HOS209 Business Law (BLOCK) SITXGLC001 Research and comply with regulatory requirements 2
HOS212 Workplace Health & Safety Project SITXWHS004 Establish and maintain a work health and safety system 1.5
HOS218 Business Planning BSBMGT617 Develop and implement a business plan 2
HOS219 Human Resources Fundamentals SITXHRM004 Recruit, select and induct staff
SITXHRM006 Monitor staff performance
HOS214 Work Integrated Learning (HOS 4)
(Brackets indicate WIL Hours)
BSBADM502 Manage meetings 1 + (8)

*Core Units / *Elective Units

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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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