• TGA Code : SIT50416/SIT40516
  • CRICOS Code : 090990M/094294C
  • Kenvale Code : DIPHOS (CERTIVCC)

Discover Your Inner Chef

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.

Course Duration

Standard
2 Years
This course is available for the February, May, August, and November intakes

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 Pâtissier
  • 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

  • Domestic:
    • Part Time:
    • Full Time:
  • International:
    • Part Time:
    • Full Time:
On campus with concurrent industry placement (work and study at the same time throughout the duration of this course).

Industry Placement

  • Approx Total Hours: 1755
  • Approx Session Hours: 440

Our industry liaison team works 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 fulfil their casual/part-time work commitments in industry-related employment.

Industry placement hours for this course is approximately 1,755 hours (~440 hours per semester).

Prerequisites

All students need to undertake their RSA prior to course commencement.
No ATAR required.

Fees

Domestic FeesInternational Fees
A$24250* A$26700*

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.

Smart and Skilled Funding
Eligible students can receive a subsidy for their particular course. This subsidy is paid by the NSW government which will help to reduce the total amount for tuition fees.

Course Curriculum

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
  • 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
  • SITXHRM001 Coach others in job skills
  • BSBDIV501 Manage diversity in the workplace
  • SITXCOM005 Manage conflict
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXCCS007 Enhance the customer service experiences
  • SITHHIND002 Source and use information on the Hospitality Industry
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • 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
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • BSBWOR203 Work effectively with others
  • 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
  • SITHIND004 Work effectively in hospitality service
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXHRM002 Roster staff
  • SITXGLC001 Research and comply with regulatory requirements
  • SITHKOP005 Coordinate Cooking operations
  • BSBSUS401 Implement and monitor environmental sustainable work practices
  • BSBMGT517 Manage operational plan
  • SITXMGT002 Establish and conduct business relationships
  • BSBADM502 Manage meetings

Course Intake

IntakeApplications CloseOrientationTerm Start DateTerm End Date
Nov 2022 4 Nov 202231 Oct 20227 Nov 20225 Feb 2023
Feb 202310 Feb 20236 Feb 202313 Feb 202330 Apr 2023
May 202312 May 20238 May 202315 May 202330 Jul 2023
Aug 20234 Aug 202331 Jul 20237 Aug 202322 Oct 2023

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