GOTAFE
2 years
Learn professional kitchen skills and food preparation techniques in this introductory hospitality course. Perfect for secondary school students wanting to start a career in commercial kitchens, restaurants, cafes, or catering operations.
Students must be attending secondary school and enrol through their school's VET coordinator or Careers advisor. Applicants must complete a Basic Key Skills Builder (BKSB) online test to ensure required literacy and numeracy levels are met, and undertake a Pre-training review interview. You'll need a laptop/computer with internet access, a digital camera or video camera, general stationery, and standard commercial cookery uniform with enclosed shoes.
The course comprises 13 units: 7 core and 6 elective. Core units include: Use food preparation equipment, Prepare dishes using basic methods of cookery, Work effectively in a commercial kitchen, Clean kitchen premises and equipment, Use hygienic practices for food safety, Receive store and maintain stock, and Participate in safe work practices. Elective units cover: Prepare and present simple dishes, Prepare and present sandwiches, Prepare appetisers and salads, Prepare stocks sauces and soups, Prepare vegetable fruit eggs and farinaceous dishes, and Participate in safe food handling practices.
GOTAFE is a government-accredited Registered Training Organisation (RTO 3094) with national recognition. The institute offers comprehensive support services including learning support, disability accommodations, counselling, and career guidance. As part of the VET Delivered to School Students program, GOTAFE provides blended delivery combining school-based and campus learning, with experienced trainers and industry-relevant curriculum.
Graduates can pursue roles as breakfast cooks, catering assistants, fast food cooks, sandwich hands, or takeaway cooks in restaurants, hotels, catering operations, clubs, pubs, cafes, coffee shops, and institutions such as aged care facilities, hospitals, prisons, and schools. Further study options include Certificate III in Hospitality (SIT30622) or Certificate III in Commercial Cookery (SIT30821) for advanced culinary skills and kitchen management knowledge.
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