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) 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 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

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: Full time only

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 First Aid certificate prior to course commencement.

No ATAR required.

See Entry Requirements for more information.

Fees
Domestic* $15,000**
International $23,700
Note: Fees are indicative only and may be subject to change.
*VET Student Loans is not available for this course.
**This is an approximate cost. The price will vary according to electives chosen.
Course Curriculum

Units of Competency

Please note that each semester includes the subject Work Integrated Learning (WIL) which is work-based.
HLTAID003 Provide first aid
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
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
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
SITHHIND002 Source and use information on the Hospitality Industry
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
BSBWOR203 Work effectively with others
SITXFIN003 Manage finances within a budget
SITXHRM001 Coach others in job skills
BSBDIV501 Manage diversity in the workplace
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXHRM002 Roster staff
SITXCCS007 Enhance customer service experiences
SITXCOM401 Manage conflict
SITXCCS008 Develop and manage quality customer service practices
SITHKOP002 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
SITHKOP005 Coordinate Cooking operations (Combination of on campus and work-based delivery)
BSBSUS401 Implement and monitor environmentally sustainable work practices
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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