This course is available to you if you are currently employed in industry in kitchenhand or cook roles. This course is also available to apprentice chefs.
You will learn how to prepare, cook, and serve food across a range of hospitality settings and gain the skills and knowledge to be competent as a qualified chef or cook in a supervisory or team leader role in the kitchen. Work takes place in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Safe Food Handling certificate
Dates / Locations
#### When You Can Enrol
- For an apprenticeship, please contact an Apprenticeship Network Provider to find an apprenticeship, https://www.australianapprenticeships.gov.au/find-my-aasn-by-region
- For non-apprentices, enrolments in this qualification are also open to you if you are currently working in industry in kitchenhand or cook roles.
#### Delivery Schedule
- Individual training plans are developed in consultation with your employer.
- On campus workshops are delivered 8am-4pm, one day each week.
On campus: Thursdays and Fridays
- McKoy Street, Wodonga Vic (Main campus)
Info Events / Sessions
No info events or info sessions available.
#### Compulsory Units
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP001 Clean kitchen premises and equipment
SITHKOP002 Plan and cost basic menus
SITHPAT006 Produce desserts
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices
SITHCCC002 Prepare and present simple dishes
SITHCCC011 Use cookery skills effectively
SITHCCC017 Handle and serve cheese
SITHCCC021 Prepare specialised food items
#### Learning Outcomes
- Produce dishes or meals of the following: poultry, seafood, meat, desserts, cake, pastries, breads, stocks, sauces, soups, appetisers and salads
- Plan and cost basic menus
- Prepare food for special dietary requirements
- Use cookery skills effectively and produce using basic methods
- Maintain the quality of perishables, equipment and the premises
- Hygiene, safe food handling and WHS
Non-apprentice: 22 months. Apprentice: 3 years.
- On-campus – The majority of teaching and assessment is conducted on-campus
- Blended – Teaching and assessment will be conducted on-campus and online.
- Apprenticeship – Teaching and assessment will be required to be conducted as part of an apprenticeship
From 1 January 2019, Free TAFE for Priority Courses is a Victorian Government program that will pay your tuition fees to study in this selected course at Wodonga TAFE, if you’re eligible, subject to minimum numbers.
Government Funded $3,780.00 (Tuition $3,780.00, Materials $0.00)
Concession $756.00 (Tuition $756.00, Materials $0.00)
Fee For Service $9,450.00 (Tuition $9,450.00, Materials $0.00)
Please note that whilst this course is on the 'Free TAFE for Priority Courses' list this only applies to non-apprentice applications.
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 'Apply Now' tab on the Wodonga TAFE website.
You must be employed as an apprentice prior to undertaking this course, OR for general entry to this course (as a non-apprentice) you must be currently employed in industry in a kitchenhand or cook role.
- Restaurant manager
- Chef (apprentice)
By successfully completing this course you will receive a nationally recognised AQF Qualification.
The assessments will enable students to demonstrate the underpinning knowledge, skills and attributes required to meet the course outcomes. A range of assessment strategies to meet different students' needs will be selected, including observation, questioning, case studies, practical demonstrations, and theory tests in a variety of settings including Wodonga TAFE’s Valleys Restaurant and by your employer in the workplace.
How to apply
Apply via the ‘Apply online now’ button in this course information page. If the course is not available for online application, you can submit your enquiry via the online 'Enquire Now' form. Alternatively, please feel free to contact our friendly Customer Experience team on 1300 69 8233 or email firstname.lastname@example.org
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.
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