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.

TGA Codes | SIT50316/ SIT40516  CRICOS Codes | 094296A/094294C  Kenvale Code | DIPEVE(CERTIVCC)

Course Duration

2 years (6 Trimesters) Each Trimester is 14 weeks.

This course is available for the February and June intakes.

Click here for the Academic Calendar 2019

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

On campus with concurrent Industry Placement (work and study at the same time throughout the duration of this course).

Modes of Study:

Domestic: Part time or Full time
International: Full time only

Industry Placement

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 fulfill 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.

See Entry Requirements for more information.

Fees
Domestic^ $20,000*
Domestic (Smart & Skilled)** ^: Please contact one of our Course Advisors for more information.
International $31,600
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.

Eligibility

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

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

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

Census Dates for  2018 & 2019

  • 16/03/2018
  • 17/08/2018
  • 23/11/2018
  • 01/03/2019
  • 28/06/2019
  • 18/10/2019

 

HELP Debt

Any amounts drawn under VET Student Loans will give rise to a HELP debt which will continue to be a debt due to the Commonwealth until it is repaid.

Course Curriculum

Unit of Competencies

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 

Core Units/Electives

 

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Testimonials

Thank you for inviting us - we really did appreciate it. I must say I was really impressed by the Briar Ridge team - one of them (… Aiden) did a really great job explaining who they were, what they were about etc., and really took the time to give us the background on the person behind it all (Gwyn Olsen). He'd clearly immersed himself in the project, and I think she'd have been really pleased if she'd seen that. Happy to reach out and tell her so if you think it would help pave the way for future events.

Anonymous, Winefest Guest 2015

I just wanted to express thanks and congratulations to all at Kenvale for the magnificent lunch provided on Thursday.

I have been to many hatted restaurants this year and can honestly say that they would have struggled to produce such fantastic dishes.

The lunch was a credit to your students and your staff.  It would be a privilege to enjoy another visit next year.

Best wishes to your graduating students for success in their career and to your staff to continue to guide students to reach such a high standard.

Anonymous public guest at Kenvale Restaurant 2015

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