• TGA Code : SIT50416/SIT30816
  • CRICOS Code : 090990M/094293D
  • Kenvale Code : DIPHOS (CERTIIICC)

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

This course is available for the February, June and September 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

Students need to undertake their First Aid certificate prior to course commencement. No ATAR required.Students are required to meet the following criteria to be eligible for VET Student Loans:
  • Hold Australian citizenship
  • Hold a permanent humanitarian visa and will be residing in Australia during the course of study (under VET Students Loan)
  • An eligible New Zealand citizen

Fees

Domestic Fees International Fees
A$21240* A$24000*
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. Students undertaking diploma or advanced diploma courses may be eligible for loans up to a cap of $5,171. 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. 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
  • SITHCCC007 Prepare stocks, sauces, and soups
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • 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
  • 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
  • SITHKOP302 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
  • 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 customer service experiences
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • 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
  • BSBMGT517 Manage operational plan
  • SITXMGT002 Establish and conduct business relationships
  • BSBADM502 Manage meetings

Course Intake