• TGA Code : SIT50316/ SIT40516
  • CRICOS Code : 094296A/094294C
  • Kenvale Code : DIPEVE(CERTIVCC)

Exceed Event Expectations

This qualification reflects the role of individuals who use sound knowledge of event management processes and a broad range of skills to coordinate event operations.

They operate independently and make operational event management decisions. In addition, this qualification reflects the role of commercial cooks who have a supervisory or team leading role in a catering business or function venue. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Course Duration

Standard
Each Trimester is 14 weeks. This course is available for the February and June intakes.

Job Roles

Events are diverse in nature and this qualification provides a pathway to work in events in a range of industries including the tourism and travel, hospitality, sport, cultural and community sectors. These may be event management companies, event venues, or organisations that organise their own events. Work could be undertaken in an office environment where the planning of events takes place, on-site at venues where events are staged or a combination of both. Possible job titles include:

  • On-site Caterer
  • Food truck owner
  • Function/Conference Coordinator
  • Off-site caterer
  • Catering Manager
  • Event planner

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: 1200
  • Approx Session Hours: 300

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 1,200 hours (~300 hours per trimester).

Prerequisites

All students need to undertake their RSA and First Aid certificate prior to course commencement.

No ATAR required.

Students are required to meet one of the following criteria to be eligible for VET Student Loans:

  • Hold Australian citizenship, or;
  • Hold a permanent humanitarian visa and will be residing in Australia during the course of study (under VET Students Loan), or;
  • An eligible New Zealand citizen

Students who do not meet such eligibility criteria will not be approved for VET Student Loans.

Fees

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.
Domestic students may be eligible for applying VET Student Loans

VET Student loans
Kenvale College is a registered provider for VET Student Loans. Registered RTO ID: 6901.
The implementation of VET Student Loans will take place from 1 January 2017 in place of VET Fee-Help. Students undertaking diploma or advanced diploma courses may be eligible for loans up to a cap of $5,000. The census date of a particular semester is 20% of the way through a VET Unit of Study. If Students are taking out a VET Student Loan, it is the date by which enrolment in the VET Unit of Study must be confirmed and they incur a VET Student Loan debt if enrolled in the VET Unit of Study after this date has passed.

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 Produce appetisers and salad
  • 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
  • SITXCCS007 Enhance the customer service experiences
  • SITXCOM005 Manage conflict
  • SITXCCS008 Develop and manage quality customer service practices
  • SITEEVT002 Process and monitor event registrations
  • SITTTSL010 Use a computerised reservations or operations system
  • SITEEVT004 Provide Event Staging Support
  • SITEEVT005 Plan in-house events or functions
  • SITEEVT003 Coordinate on-site event registrations
  • SITXHRM005 Manage volunteers
  • 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 (R)
  • SITHCCC018 Prepare food to meet special dietary requirements (R)
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • BSBWOR203 Work effectively with others
  • SITHCCC012 Produce poultry dishes
  • SITHCCC019 Produce cakes, pastries, and bread
  • SITHPAT006 Produce desserts
  • SITHCCC020 Work effectively as a cook
  • SITXINV002 Maintain the quality of perishable items
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITEEVT001 Source and use information on the events industry
  • SITEEVT008 Manage event staging components
  • SITXMGT003 Manage projects
  • SITEEVT010 Manage on-site event operations
  • SITEEVT009 Organise event infrastructure
  • SITTTSL010 Use a computerised reservations or operations system (R)
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXHRM002 Roster staff
  • BSBMGT517 Manage operational plan
  • SITXMGT002 Establish and conduct business relationships
  • SITHKOP005 Coordinate Cooking operations
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITXEBS002 Develop, implement and monitor the use of social media in a business