This qualification reflects the role of chefs and 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 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. Total duration for this qualification is 64 weeks (including 6 Weeks Holidays) on a full-time basis for 20 hours per week face to face. Students need to gain competency in 33 units (27 core units and 6 elective units) to successfully complete this course.
Course Fee: $16,000
Material Fee: $1,150
Total Course Fee:$17,150
Fees are available on request.
No open intake is listed yet. Submit an enquiry and the team can confirm intake availability.
