This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

TGA Code | SIT40516   CRICOS Code | 0944294C  Kenvale Code | CERTIVCC

Course duration

1.5 years (3 semesters)

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

Job Roles

This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include: chef, chef de partie.

Students may apply for a Chef Trade Certificate after obtaining this qualification and having acquired sufficient experience in the industry. See below for more details:

http://www.training.nsw.gov.au/forms_documents/trade_recognition/application_trade_rec_vtt99.pdf

Method of Delivery

Face to Face with Industry Placement

Industry Placement hours

1600 Hours (~400 hours per semester)

Course Fees
Domestic* $15,000**
International $22,200
*VET Student Loans is not available for this course.
**This is an approximate cost. The price will vary according to electives chosen.
Course Curriculum
Subject Code Subject Name Unit of Competencies Hours per week
Semester One
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
1
HOS120 Workplace Health & Safety 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
2
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 salad
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
11
CUA111 Work Integrated Learning (CC 1) (Brackets indicate WIL Hours) SITHHIND002 Source and use information on the hospitality Industry 1 + (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
11
CUA112 Work Integrated Learning (CC2) (Brackets indicate WIL Hours) BSBWOR203 Work effectively with others 1 + (8)
Semester Three
HOS108 Introduction to Accounting (8 weeks) SITXFIN003 Manage finances within a budget 2.5
HOS103 Supervision SITXHRM001 Coach others in job skills
BSBDIV501 Manage diversity in the workplace
1.5
HOS106 Leadership Fundamentals SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations

SITXHRM002 Roster staff
2
HOS107 Departmental Operations SITXCCS007 Enhance customer service experiences
SITXCOM401 Manage conflict
SITXCCS008 Develop and manage quality customer service practices
1
CUA104 Menu Planning SITHKOP002 Plan and cost basic menus
SITHKOP402 Develop menus for special dietary requirements (R)
1.5
CUA212 Nutritional Studies SITHCCC018 Prepare food to meet special dietary requirements (R)
SITHKOP402 Develop menus for special dietary requirements
1
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
CUA211 Work Integrated Learning (CC 3) brackets indicate WIL Hours) BSBADM502 Manage meetings 1 + (9)

*Core Units / *Elective Units / (R) Repeated Unit

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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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