Course Description
From the sizzle of the grill to the finesse of plating, you’ll develop a robust skill set that caters to the ever-evolving demands of the culinary world. Embark on a journey where you’ll gain insights into the intricacies of ingredients, the magic of flavours, and the precision of presentation.
With a curriculum designed to instill confidence and expertise, you’ll emerge as a Qualified Cook ready to make your mark in top-notch kitchens, renowned restaurants, and culinary enterprises around the globe.
Course Duration
12 – 25 months. The course duration will vary depending on the number of credit transfers and the individual progress of each student. At a minimum, students are expected to complete one unit of competency per month.
Course Structure
The total number of Units of Competency to receive this qualification is 25 comprising of 20 core and 5 elective units. The list of units to be undertaken can be found on the Course Brochure.
For Employers
Admission Requirements
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To undertake this qualification with Access Recognised Training you must be employed in a fully operational commercial kitchen environment;
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Sound English language, literacy and numeracy skills (ACSF – Level 3);
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At least 15 years of age.
Course Delivery Mode
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Work-based Training - Apprenticeship pathway
Course Funding Pathways
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Australian Apprenticeship
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Fee-for-Service
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RPL
Australian Apprentice Training Support Payment
Receive the Australian Apprentice Training Support Payment of up to $5,000 over two years while completing this qualification (subject to approval by the Apprenticeship Connect provider).
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