Overview
This qualification is available as both a direct entry/new entrant to the industry, and as an apprentice.
For apprentices
This course is available to apprentice chefs.
For non-apprentices
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 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 and etc.
Delivery Methods
- 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
Locations
- McKoy Street, Wodonga Vic (Main campus)
When You Can Enrol
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.
- Apprenticeship: You will enrol with Wodonga TAFE as part of your apprenticeship 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.
Duration
Non-apprentice: 3 years. Apprentice: 3 years
Schedule
For apprentices
Individual training plans are developed in consultation with your employer.
On-campus workshops are delivered 8am-4pm, one day each week as follows:
- First year apprentices - Thursday
- Second year apprentices - Wednesday
- Third year apprentices - Tuesday
For non-apprentices
On-campus workshops are delivered 8am-4pm, one day each week as follows:
- Year 1 - Thursday
- Year 2 - Wednesday
- Year 3 - Tuesday
Requirements
For apprentices
This course is available to apprentice chefs - for an apprentice pathway you must be employed as an apprentice chef.
- You will be required to bring your Chef knife kit that includes at least one Chef knife, one Boning knife, one Filleting knife and one Paring knife. You will be required to wear an industry-standard chef uniform, including 1. Small check Chefs Pants, 2. White Apron, 3. White Chefs Jacket and White Buttons (8-10), 4. White Chefs Hat (Traditional or Skull Cap), 5. Protective non-slip enclosed shoes. You will be provided with an equipment list by the teacher upon enrolment to ensure the correct industry-standard equipment is purchased.
For non-apprentices
- 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 SITXFSA001 Use hygienic practices for food safety prior to commencing cookery units. This unit is delivered as part of the training for the qualification.
- You will be required to purchase industry-standard equipment and a chef uniform. The following will be required - 1. Small check Chefs Pants, 2. White Apron, 3. White Chefs Jacket and White Buttons (8-10), 4. White Chefs Hat (Traditional or Skull Cap), 5. Protective non-slip enclosed shoes, 6. Chef knife kit. You will be provided with an equipment list by the teacher upon enrolment to ensure the correct industry-standard equipment is purchased.
Students will be required to have a level of physical fitness suitable for work in a kitchen environment, i.e 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.
It is recommended that you have your own laptop or have access to a computer and internet for at-home and online learning studies.
Field Placement
You will be required to complete 48 service periods covering breakfast, dinner, lunch, and special functions in unit SITHCCC020.
For apprentices
You are able to achieve the completion of the 48 service periods with a combination of your work-based service periods and on-campus service periods.
For non-apprentices
You are able to achieve the completion of the 48 service periods over the duration of the qualification and will require attendance at all timetabled restaurant service periods.