• TGA Code : SIT50416/SIT40521
  • 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
105 Weeks (Including holidays)
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

Units in Sequence
  • SITXCCS014 Provide service to customers

  • SITXCCS015 Enhance customer service experiences 
  • SITXHRM009 Lead and manage people
  • SITXHRM008 Roster staff
  • SITXMGT004 Monitor work operations
  • SITHCCC043* Work effectively as a cook
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA008* Develop and implement a food safety program
  • SITHCCC023* Use food preparation equipment
  • SITHCCC027* Prepare dishes using basic methods of cookery
  • SITHCCC028* Prepare appetisers and salads
  • SITXWHS007 Implement and monitor work health and safety practices
  • SITXCOM010 Manage conflict
  • SITHCCC029* Prepare stocks, sauces and soups
  • SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031* Prepare vegetarian and vegan dishes
  • SITHIND006 Source and use information on the hospitality industry
  • SITHKOP010 Plan and cost recipes
  • SITHKOP012* Develop recipes for special dietary requirements
  • SITHCCC035* Prepare poultry dishes
  • SITHCCC036* Prepare meat dishes
  • SITHCCC037* Prepare seafood dishes
  • SITHKOP015* Design and cost menus
  • SITHKOP014 Plan catering for events or functions
  • SITXINV006* Receive, store and maintain stock
  • SITHCCC041* Produce cakes, pastries and breads
  • SITHPAT016* Produce desserts
  • SITHCCC039* Produce pates and terrines
  • SITHCCC042* Prepare food to meet special dietary requirements
  • SITHCCC038* Produce and serve food for buffets
  • SITXFIN009 Manage finances within a budget
  • SITHKOP013* Plan cooking operations
  • *require pre-requisites
  • SITHFAB004 Prepare and serve non-alcoholic beverages
  • SITHFAB007 Serve food and beverage
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXFIN004 Prepare and monitor budgets
  • SITXCCS008 Develop and manage quality customer service
  • SITXMGT002 Establish and conduct business relationships
  • BSBMGT517 Manage operational plan

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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