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78 weeks
Blended learning approach, comprised of face to face learning, online training and assessment, and workplace learning. Classroom and practical kitchen workshop training is delivered through face to face trainer led sessions conducted in a classroom setting and training kitchen setting. Online learning is facilitated through the Campbell Institute learning platform, hosted on zoom or equivalent. Workplace learning (work placement) is forms part of the qualification, requiring students to complete work placement in a commercial kitchen environment.
Full time · 20 scheduled course contact hours per week
Course Overview
Where You Can Study
Sydney
43-45 Marion St, PARRAMATTA, NSW 2150
Eligibility
Career & Study Pathways
Quality & Recognition
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare vegetarian and vegan dishes
Prepare poultry dishes
Prepare meat dishes
Prepare seafood dishes
Produce cakes, pastries and breads
Prepare food to meet special dietary requirements
Work effectively as a cook
Plan and cost recipes
Develop recipes for special dietary requirements
Plan cooking operations
Design and cost menus
Produce desserts
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Develop and implement a food safety program
Roster staff
Lead and manage people
Receive, store and maintain stock
Monitor work operations
Implement and monitor work health and safety practices
Identify hazards, assess and control safety risks
Elective
Provide service to customers
Elective
Design and produce business documents
Elective
Produce and serve food for buffets
Elective
Produce cook-chill and cook-freeze foods
Elective
Prepare and serve cheese
Elective
Common Questions
The estimated total course cost is $23,500, comprised of $21,000 in tuition fees and $2,500 in non-tuition fees. Non-tuition fees include a chef coat with long sleeves and a toolkit comprised of a knife set. Students are also required to purchase checkered chef trousers and non-slip enclosed toe shoes/safety boots.
The qualification is delivered over 78 weeks full-time, consisting of 54 weeks of training and assessment, 12 weeks of structured work placement, and 12 weeks of term break.
This course is not suitable for persons unable to handle meat, seafood, poultry or dairy. Campbell Institute cannot guarantee that kitchen facilities are free from potential allergens, including airborne particles of potential allergens. Accordingly, this course may not be suitable for people with severe allergies, including nut allergies.
Yes. Campbell Institute offers both Credit Transfer and Recognition of Prior Learning (RPL). Credit Transfer recognises qualifications and Statements of Attainment issued by any other Australian Registered Training Organisation, and there are no fees attached. RPL acknowledges skills and knowledge acquired through previous training, work or life experience. Students seeking either option should indicate this on their enrolment form and submit supporting documentary evidence.
Applicants must demonstrate an English level of 6.0 with no band less than 5.5 (IELTS or equivalent). Additionally, students must undertake a language, literacy and numeracy assessment and/or enrolment interview prior to acceptance.
Application
Three simple steps to get enrolled
Step 01
Enquire
Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.
Step 02
Submit Documents
Our team will guide you on exactly which documents to prepare and submit.
Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
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India
Master of Nursing · Griffith University
