Please note that the fees displayed are for 2024 and may change for 2025 commencements
Overview
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
Locations
- McKoy Street, Wodonga Vic (Main campus)
When You Can Enrol
On-campus: February 2025 intake - 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.
Duration
Full-time: Approximately 2 terms - 14 weeks x 3 days per week
Schedule
On-campus: February 2025 intake commencing Monday 3 February - On-campus workshops will be delivered three days per week. Mondays to Wednesdays, 9am-4pm.
Requirements
- 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, apron, pants and skull cap. All other equipment is available in the kitchen/classroom.
- You will need to have black nonslip shoes for the kitchen.
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.
Assessment
The assessments will include the validation of underpinning knowledge, skills and attributes required to meet the course outcomes. A range of assessment strategies to meet different learner needs will be selected. Assessment strategies may include:
- observations
- written questions
- simulation
- oral presentations
- demonstrations
- group discussions
- log book
- work related projects
- practical experience