• TGA Code : SIT40516
  • CRICOS Code : 094294C
  • Kenvale Code : CERTIVCC

Discover Your Inner Chef

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.

Course Duration

Standard
1.5 years / 4 trimesters
This course is available for the February, June and September intakes.

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 here for more details.

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: 1449
  • Approx Session Hours: 483

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 fulfil their casual/part-time work commitments in industry-related employment.

Industry placement hours for this course is approximately 1,449 hours (~483 hours per semester).

Prerequisites

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

No ATAR required.

Fees

Domestic Fees International Fees
A$13580* A$21000*

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

**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
  • 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 Prepare dishes using basic methods of cookery
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC003 Prepare and present sandwiches
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHHIND002 Source and use information on the Hospitality Industry
  • 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
  • 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

Course Intake

February 2020
June 2020
September 2020