This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.This program is delivered face to face in a logical sequence covering all the Elements, Performance Criteria, Foundation Skills as well as Assessment Requirements including Performance Evidence, Knowledge Assessment Conditions. Assessment/s will take place during and/or at the end of a unit/s.Training will be conducted face to face within a classroom based environment The Course is delivered in 78 weeks (including holidays) that incorporates 58 weeks of delivery (over 6 terms), on a full time basis, minimum 20 Contact Hours per week. This course consists of 1664 hours that includes 1280 hours (1028 hours of classroom and work-based training (WBT)where students need to complete 252 hours at industry workplace) of face to face and 384 hours of self-study hours. Students are expected to undertake approximately 7 hours per week of learning activities outside their scheduled teaching hours as part of self-study, to review learning, revise and reinforce areas of knowledge and conduct research to gain up to date industry information.
Tuition Fee: $4,300
Material Fee: $600
Total Course Fee: $4,900
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