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1.1 Years
Face-to-Face 15 hrs / week; Distance 5 hrs / week
Blended (Face-to-Face and Distance) · 20 hours per week (15 hrs face-to-face + 5 hrs distance)
Monthly (students may commence any Monday)
Course Overview
Where You Can Study
Benowa Road, Gold Coast
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
Teaches how to safely use commercial kitchen equipment to prepare a range of different food types, within general food preparation tasks in hospitality and catering organisations.
Plan and cost recipes
Teaches the skills and knowledge required to plan and cost recipes for dishes or food product ranges for any type of cuisine or food service style.
Manage conflict
Teaches the skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues.
Manage finances within a budget
Teaches the skills and knowledge required to take responsibility for budget management where others may have developed the budget.
Use hygienic practices for food safety
Teaches how to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses.
Participate in safe food handling practices
Teaches the skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food.
Roster staff
Teaches the skills and knowledge required to develop, administer and communicate staff rosters.
Lead and manage people
Teaches the skills and knowledge required to lead and manage people individually and in teams, and support and encourage their commitment to the organisation.
Monitor work operations
Teaches the skills and knowledge required to oversee and monitor the quality of day-to-day work.
Implement and monitor work health and safety practices
Teaches the skills and knowledge required to implement predetermined work health, safety and security practices designed, at management level, to ensure a safe workplace.
Plan catering for events or functions
Teaches the skills and knowledge required to plan catering for events or functions.
Lead diversity and inclusion
Teaches the skills and knowledge required to lead diversity for a work area, including implementing the organisation's diversity policy and fostering diversity within the work team.
Design and cost menus
Teaches the skills and knowledge required to design profitable menus for all types of cuisines and food service styles.
Prepare dishes using basic methods of cookery
Teaches how to use a range of basic cookery methods to prepare dishes, under close supervision and guidance of more senior chefs.
Prepare appetisers and salads
Teaches how to prepare appetisers and salads following standard recipes.
Prepare stocks, sauces and soups
Teaches how to prepare various stocks, sauces and soups following standard recipes.
Produce cakes, pastries and breads
Teaches how to produce cakes, pastries and breads in a commercial kitchen following standard recipes.
Plan cooking operations
Teaches the skills and knowledge required to plan the production of food in commercial kitchens.
Produce desserts
Teaches the skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes.
Receive, store and maintain stock
Teaches the skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.
Prepare and present sandwiches
Teaches the skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation.
Package prepared foodstuffs
Teaches the skills and knowledge required to package and label prepared foodstuffs for storage and transportation.
Prepare and Serve Cheese
Teaches how to safely use commercial kitchen equipment to prepare a range of cheese products, including milk-based products from cows, sheep, goats or buffalo, or alternatives such as soy.
Prepare Asian salads
Teaches the skills and knowledge required to prepare salads, including sauces, dressings and accompaniments for national and regional Asian cuisines.
Prepare vegetable, fruit, eggs and farinaceous dishes
Teaches how to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes.
Prepare vegetarian and vegan dishes
Teaches how to prepare and cook various vegetarian and vegan dishes following standard recipes.
Prepare poultry dishes
Teaches how to prepare and cook a range of poultry dishes following standard recipes.
Prepare meat dishes
Teaches how to prepare and cook a range of meat dishes following standard recipes.
Prepare seafood dishes
Teaches how to prepare and cook a range of fish and shellfish dishes following standard recipes.
Prepare food to meet special dietary requirements
Teaches how to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons.
Work effectively as a cook
Teaches the skills and knowledge required to work as a cook, incorporating all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types.
Develop recipes for special dietary requirements
Teaches the skills and knowledge required to develop recipes for people who have special dietary needs for lifestyle, medical or religious reasons.
Develop and implement a food safety program
Teaches the skills and knowledge required to develop, implement and evaluate a food safety program for all stages in the food production process.
Common Questions
To enrol, students must have successfully completed a Certificate III in Commercial Cookery, and hold a minimum of Year 12 or a Certificate III level qualification or higher. If evidence cannot be provided, students must sit the Entrepreneur Language, Literacy and Numeracy (LLN) Test. For English, students must meet at least one requirement such as IELTS 5.5-6, an Upper Intermediate Certificate or higher, or the Entrepreneur Education English Test at Upper Intermediate level. All English evidence must be within a 2-year validity period.
The course runs for 25 weeks in total, broken down into 17 weeks of study, 4 weeks of supervised study, and 4 weeks of holidays. It is delivered face-to-face for 15 hours per week and via distance education for 5 hours per week.
The course is delivered at two campuses — Benowa Road, Gold Coast and Leichhardt St, Brisbane. Start dates are monthly, and students may commence any Monday. Students who do not start on a preferred start date will complete orientation and then commence class at the start of the next unit.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. Possible job titles include chef and chef de partie.
You may be eligible for Credit Transfers if you hold the same unit(s) from another provider. To be eligible, you must present your certified qualification at enrolment stage, together with the completed 'Course Credit Form'. Once assessed, you will be notified of the outcome. Should your achieved units be equivalent, your CoE/course duration will be reduced according to the amount of time needed to complete the outstanding units.
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!
Processing time: Offer letter issued within approximately 1 business days.
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India
Master of Nursing · Griffith University
