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)
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
Industry Placement hours
1600 Hours (~400 hours per semester)
Students need to undertake RSA and First Aid certificate prior to course commencement.
|Domestic (Smart & Skilled)** ^:||Please contact one of our Course Advisors for more information.|
|*This is an approximate cost. The price will vary according to electives chosen.|
|^ 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.
Students are required to meet one of the following criteria to be eligible for VET Student Loans:
- Hold Australian citizenship, or;
- Hold a permanent humanitarian visa and will be residing in Australia during the course of study (under VET Students Loan), or;
- An eligible New Zealand citizen
Students who do not meet such eligibility criteria will not be approved for VET Student Loans.
Census Dates for 2017 & 2018
- 17th March, 2017
- 18th August, 2017
- 29th September, 2017
- 16th March, 2018
- 17th August, 2018
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.
|Subject Code||Subject Name|
|First Aid Course (Outsourced)|
|HOS102||Food Safety (1 week – intensive)|
|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)
|HOS120||Workplace Health & Safety|
|CUA111||Work Integrated Learning (CC 1)|
|CUA101||Advanced Culinary Skills
– Poultry (2 Weeks)
– Cakes, Pastries and Breads (3 Weeks)
– Desserts (3 Weeks)
– Restaurant Service (8 Weeks)
|HOS108||Introduction to Accounting (8 weeks)|
|HOS111||Managing Budgets (8 weeks)|
|CUA112||Work Integrated Learning (CC 2)|
|HOS211||Work Integrated Learning (HOS 3)|
|CUA213||Cookery Operations (8 weeks)|
|CUA214||Environmental Work Practices (8 weeks)|
|HOS209||Business Law (BLOCK)|
|HOS212||Workplace Health & Safety Project|
|HOS219||Human Resources Fundamentals|
|HOS214||Work Integrated Learning (HOS 4)|
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.
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.