Overview
This qualification is available as both a direct entry/new entrant to the industry, and as an apprentice. There is also the Victorian TAFE Network Hospitality Scholarship Program for this course, for eligible and successful applicants. This scholarship is valued at $10,000. This scholarship is managed by William Angliss Institute and you can learn more about it here: Victorian TAFE Network Hospitality Scholarship Program.
Apprentice: This course is available to apprentice chefs.
Non-apprentice: 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.
Duration
Non-apprentice: 3 years.
Apprentice: 3 years
Requirements
Apprentice: 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.
Non-apprentice: 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.
Apprentice: 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.
Non-apprentice: 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.
Assessment
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 quizzes in a variety of settings including Wodonga TAFE's Valleys Restaurant, online and by your employer in the workplace.
Other Information
Victorian TAFE Network Hospitality Scholarship Program
This scholarship is managed by William Angliss Institute, however Wodonga TAFE Certificate III in Commercial Cookery (SIT30821) students are eligible to apply.
The Victorian TAFE Hospitality Scholarships program was introduced to address shortages of skilled labour in the Victorian hospitality industry in both regional and metropolitan Victoria and to support new talent with career opportunities. Of Wodonga TAFE courses, this scholarship applies only to Certificate III in Commercial Cookery (SIT30821)
The value of the scholarship is $10,000 per successful applicant, in accordance with the Scholarship funding agreement.
You can apply and learn about the application process and eligibility by visiting the William Angliss Institute website: Victorian TAFE Network Hospitality Scholarship Program.