- TGA Code : SIT40521
- 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.
|78 weeks (Including holidays)|
This course is available for the February, May, August, and November intakes.
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
On campus with concurrent industry placement (work and study at the same time throughout the duration of this course).
- 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).
No ATAR required.
|Domestic Fees||International Fees|
| A$13580*|| A$21000*|
Note: Fees are indicative only and may be subject to change.
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.
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
|Intake||Applications Close||Orientation||Term Start Date||Term End Date|
|Nov 2022 ||4 Nov 2022||31 Oct 2022||7 Nov 2022||5 Feb 2023|
|Feb 2023||10 Feb 2023||6 Feb 2023||13 Feb 2023||30 Apr 2023|
|May 2023||12 May 2023||8 May 2023||15 May 2023||30 Jul 2023|
|Aug 2023||4 Aug 2023||31 Jul 2023||7 Aug 2023||22 Oct 2023|