This qualification is aimed at targeting international students, who would like to hone their skills and knowledge to create further educational and employment opportunities for themselves in performing supervisory or managerial role in a commercial kitchen setting or in below listed hospitality related industry sectors, they are:
The skills and knowledge obtained through this qualification must be applied in accordance with the Commonwealth and State/Territory legislation, Australian standards, and industry codes of practice. Also, no occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Trainer-led, face-to-face in a classroom setting combined with in-class experiential activities and in simulated commercial kitchen workshop. Assessment methods in this course of study will be Knowledge Questions, Simulation that may include assessment activities such as case study, role-play, presentation, report writing, creating templates, analysing, and performing and presenting physical evidence of dishes prepared or job functions performed in a commercial kitchen setting. This course is well suited for a supervisor or a manager.
|Design and produce business documents
|Implement and monitor work health and safety practices
|Lead and manage people
|Prepare and monitor budgets
|Manage finances within a budget
|Identify and manage legal risks and comply with law
|Establish and conduct business relationships
|Enhance customer service experiences
|Use hygienic practices for food safety
|Use food preparation equipment
|Prepare dishes using basic methods of cookery
|Prepare vegetable, fruit, eggs and farinaceous dishes
|Prepare vegetarian and vegan dishes
|Prepare appetisers and salads
|Prepare stocks, sauces and soups
|Prepare poultry dishes
|Prepare meat dishes
|Prepare seafood dishes
|Produce cakes, pastries and breads*
|Produce and serve food for buffets
|Package prepared foodstuffs
|Prepare food to meet special dietary requirements
|Prepare and serve cheese
|Monitor work operations
|Plan cooking operations
|Develop and manage quality customer service practices
The qualification is delivered over 104 weeks comprising of:
Students are required to attend 20 hours of classroom-based and simulated commercial kitchen-based training per week and complete unsupervised self-structured learning of 6 hours per week.
Classroom based sessions will be delivered at the College Parramatta campus located at: Level 2 12-14 Wentworth St, PARRAMATTA, NSW, 2150
Commercial Kitchen location - State of the art college simulated commercial kitchen for students to perform practical activities as is required by the units in this course. This commercial kitchen is fully equipped with the latest equipment, hardware, tools, machines etc that is required for the student to complete all required assessment tasks for the unit. The college simulated commercial kitchen is located at 107-109 Main Street Blacktown, NSW 2148.
There are no entry requirements for this course in the Training Package however it is expected that the students will have some sort of work experience or educational background before choosing to do this course.
The students will be required to undertake an LLN test to identify if they will require additional learning support and if the identified level of additional support is within the college’s capabilities to deliver. Based on the group of students that this course is designed for all are expected to have high- level of LLN capabilities.
College-level entry requirements for prospective students are as follows:
For this course please do not show this link, if it is not possible to hide then display following text “There are no work placement requirements for this course hence this is not applicable”.
A neat, casual attire is required for students, as well as a standard industry chef’s uniform for cooking components (from Term 2).
At Le Pont International College, students have access to computer rooms during face-to-face sessions and other study times.
Students can bring a laptop or tablet to class along with basic stationery, a notebook, and Chef’s Starter Toolkit for taking notes.
Students who complete this course may be able to seek employment as a supervisor or a manager in below listed hospitality related industry sectors, they are:
After completing all 28 units in this course the student may decide to study further in advanced level qualifications. Students who do not complete the full qualiﬁcation will receive a Statement of Attainment for all units completed.
Our hospitality education programs in Australia combine theory with practical on-the-job experience in luxury hotels and resorts.