The outcome of this course is to guide students to become competent in a kitchen operation. The course outlines the skill required for preparing, cooking and presenting food. It focuses on each of the different categories of food cooking methods and practical skills. The course also provides the knowledge to understand and practice hygiene and safety issues that are required in a professional operation.

Employment Pathways: Employment pathways are available to students who complete this qualification:

To work as a Commercial Cook/Chef in organizations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops

Duration: 78 weeks total Duration
                   39 weeks tuition delivery
                   19 weeks (380 hours) work placement

Volume of Learning: 780 hours of supervised instructions including online tasks/activities
                                      380 hours of work placement
                                       10 hours a week of individual studies as an average

Full Tuition fee: Tuition: $ 21,000.00
Material Fee including chef uniform and toolkit: $ 1150.00
Non-Refundable Enrolment Fee: $250.00
Promotional Tuition fee: Actual fee after discount
Pay fee every 3 months: Refer to Website
Material fee every 3 months: Refer to Website
Enrolment fee: Refer to Website
First payment: First term fee + Enrolment fee + Material fee first term