This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. 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 52 weeks (including holidays) that incorporates 40 weeks of training delivery (4 terms X 10 weeks) and 12 weeks of holidays and breaks, on a full time basis, minimum 20 Contact Hours per week. This course consists of 1200 hours that includes 920 hours (668 hours of classroom and work-based training (WBT)where students need to complete 252 hours at industry workplace) of face to face and 280 hours of self-study hours.
Tuition Fee: $9,590
Material Fee: $1,500
Total Course Fee: $11,090
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