Course Overview
#### 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.
#### 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
- On-campus/blended - February 2023 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.
- 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: 2023 intake commencing Thursday 9 February 2023 - class attendance is required.
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, 4. White Necktie and White Buttons (8-10), 5. White Chefs Hat (Traditional or Skull Cap), 6. 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, 4. White Necktie and White Buttons (8-10), 5. White Chefs Hat (Traditional or Skull Cap), 6. Protective non-slip enclosed shoes, 7. 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. It is highly recommended that you undertake placement in a commercial kitchen environment. You are able to complete the service periods by mixing the on-campus service periods with work placement.
Learning Outcomes
#### Skills developed
- 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
#### Compulsory Units
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHCCC041 Produce cakes, pastries and breads
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC043 Work effectively as a cook
SITHKOP009 Clean kitchen premises and equipment
SITHKOP010 Plan and cost recipes
SITHPAT016 Produce desserts
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
SITXINV006 Receive, store and maintain stock
SITXWHS005 Participate in safe work practices
SITHCCC040 Prepare and serve cheese
SITHCCC044 Prepare specialised food items
SITHPAT014 Produce yeast-based bakery products
SITXCCS014 Provide service to customers
SITXINV007 Purchase goods
#### Licences/Tickets
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
(Included as part of the Certificate III in Commercial Cookery)
#### Certification
By successfully completing this course you will receive a nationally recognised AQF qualification.
You will also receive a statement of attainment for SITXFSA001 Use hygienic practices for food safety and SITXFSA002 Participate in safe food handling practices.
Fees Information
#### Fees
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 $4,016.25 (Tuition $4,016.25, Materials $0.00)
Concession $803.25 (Tuition $803.25, Materials $0.00)
Fee For Service $9,450.00 (Tuition $9,450.00, Materials $0.00)
#### Fees Additional Information
Please note that whilst this course is on the ‘Free TAFE for Priority Courses’ list this applies ONLY 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 ‘How to Apply’ tab on the Wodonga TAFE website.
Pathways & Careers
#### Careers
- Cook
- Restaurant manager
- Chef (apprentice)
Next Steps
#### 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.
For apprenticeship information and enrolments, 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.