**Industry-supported Cookery pre-apprenticeship course**
This innovative course will help you gain the practical skills you need to work in a commercial kitchen or catering operation. You will learn food preparation and presentation skills to help you gain employment in this dynamic industry! Course highlights include:
- pathway to an apprenticeship
- industry supported
- mobile food truck for training and pop-up events.
This course is available to you if you are a new entrant to the industry, have an interest in obtaining a career pathway into commercial cookery, or have existing experience within the broader hospitality industry in food preparation, kitchenhand, or cook role.
You will learn how to prepare, cook, and serve food across a range of hospitality settings and gain the skills and knowledge to ensure you are ready to take the next step into an apprenticeship.
#### Delivery Methods
- On-campus – The majority of teaching and assessment is conducted on-campus
- Traineeship – Teaching and assessment will be required to be conducted as part of a traineeship
- McKoy Street, Wodonga Vic (Main campus)
#### When You Can Enrol
- On-campus/blended - Apply via the ‘Apply now’ button for the course commencing Monday 24 April, or Monday 24 July 2023.
Note: If the course is not available for online application, register your details via the ‘Enquire Now’ form to be notified when future dates are scheduled, or to chat to our friendly Customer Experience team.
- Traineeship: Please contact the Australian Apprenticeship Support Network (AASN) as your first point of contact for queries about a traineeship or apprenticeship, www.australianapprenticeships.gov.au/about-aasn
Approximately 2 terms - 14 weeks x 3 days per week
- On-campus April intake commences Monday 24 April 2023, On-campus workshops will be delivered 4 days per week (Mondays, Tuesdays, Wednesdays, and Fridays), 9am to 4pm. Course induction day will be held during the week commencing 3 April 2023. Please note this course runs for Term 2, plus two weeks in Term 3.
- On-campus July intake commences Monday 24 July 2023. On-campus workshops will be delivered 3 days per week (Mondays, Tuesdays, and Wednesdays), 9am-4pm. Course induction day will be 18 July 2023.
- Traineeship: Individual training plans are developed in consultation with your employer.
- This course is available to you if you are a new entrant to the industry, have an interest in obtaining a career pathway into commercial cookery or have existing experience within the broader hospitality industry in food preparation, kitchenhand, or cook role.
- You will be required to complete the unit SITXFSA005 Use hygienic practices for food safety prior to commencing cookery units. This unit is delivered as part of the training for the qualification.
- Students will be required to have a level of physical fitness suitable for work in a kitchen environment, i.e students will be standing for long periods of time. Manual handling such as kneeling, lifting, reaching, grabbing, mixing and stirring will also be required when cleaning, collecting ingredients, using equipment, for food preparation and cooking. Students must be able to independently prepare food items using suitable fixed, manual/held held equipment, including the following knives - chef’s knife, filleting knife, palette knife, utility knife and vegetable knife to make precision cuts, including brunoise, chiffonade, concasse, jardinière, julienne, macédoine, mirepoix, paysanne.
- It is recommended that you have your own laptop or have access to a computer and the internet for at-home and online learning studies. Laptops are available for on-campus student use if required. Access to the LIRNspace is also available to students.
- You will be provided with a Chef jacket, pants and skull cap. All other equipment is available in the kitchen/classroom.
#### Field Placement
This course includes the opportunity for optional industry placement. You'll be able to work with an employer to gain hands-on, relevant industry skills. This will help you gain a broader understanding of the industry, and build direct connections and networks with employers.
All students are encouraged to seek out experience in a real work environment, giving students opportunities for hands-on experience to support their formal learning. Opportunities are available in a variety of establishments in your local region.
#### Compulsory Units
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC034 Work effectively in a commercial kitchen
SITHKOP009 Clean kitchen premises and equipment
SITXFSA005 Use hygienic practices for food safety
SITXINV006 Receive, store and maintain stock
SITXWHS005 Participate in safe work practices
SITHCCC024 Prepare and present simple dishes
SITHCCC025 Prepare and present sandwiches
SITHPAT011 Produce cakes
SITHPAT014 Produce yeast-based bakery products
SITXCOM007 Show social and cultural sensitivity
SITXCCS011 Interact with customers
By successfully completing this course you will receive a nationally recognised AQF Qualification
Government Funded $331.00 (Tuition $331.00, Materials $0.00)
Concession $66.20 (Tuition $66.20, Materials $0.00)
Fee For Service $1,158.50 (Tuition $1,158.50, Materials $0.00)
#### Fees Additional Information
The student tuition fees published are indicative only and can be subject to change given individual circumstances at the time of enrolment. Funding made available to eligible individuals by State and Commonwealth Governments. If funding is utilised, this may affect future opportunities to access additional funding in the future. For more information see ‘Fee information and eligibility’ under the ‘How to Apply’ tab on the Wodonga TAFE website.
Pathways & Careers
This course may lead to a cookery apprenticeship. Further study and career opportunities may include roles such as:
- Cookery Apprentice
- Kitchen Hand
- Catering Assistant
- Qualified Chef
- Assistant Cook
- Second Cook
- Breakfast Cook
- Short Order Cook
- Fast Food Cook
- Take-away Cook.
- Certificate III in Commercial Cookery - Apprentice or non-apprentice
- Certificate III in Hospitality - Traineeship or public student
[Study pathways with Wodonga TAFE »](/to-wodonga-tafe-and-beyond)
#### How to apply
Apply via the ‘Apply now’ button in the course information page. If the course is not available for online application, register your details via the ‘Enquire Now’ form to be notified when future dates are scheduled, or to chat to our friendly Customer Experience team.
- Once you submit an application for this course you will receive a separate email from LLN Robot to complete a Learning, Reading, Writing, Oral and Numeracy assessment online. Please check your junk mail if this does not come to your inbox. All students are asked to complete an LLN assessment to determine any support requirements and to ensure the course and mode of delivery is suitable for the student.
- Please allow one hour to complete the LLN Robot assessment. You will need a computer with speakers or headphones as there is an audio section in the assessment.
- Your LLN Assessment will need to be completed one week after receiving it to progress your application to the next stage, or your application may be withdrawn due to inactivity.
- If you are unable to access the LLN Robot assessment link please contact our Customer Experience team as soon as possible.
- Note: Completion of the LLN Robot assessment does not guarantee a place in the course at Wodonga TAFE. Numbers are limited and selected applicants will be contacted to attend an interview.
- If an applicant is not accepted into their preferred course they will be contacted and provided information on alternate pathways and/or courses.
Traineeship: You will enrol with Wodonga TAFE as part of your traineeship with your employer. The Australian Apprenticeship Support Network (AASN) is your first point of contact for queries about a traineeship or apprenticeship, www.australianapprenticeships.gov.au/about-aasn.
Please note: We reserve the right to close course intakes early. Many courses have limited places and high demand. Early applications are recommended. We reserve the right to cancel intakes and courses if there are insufficient student numbers.