What does this course involve?
As you read this information, please note that this course is going to be re-accredited in the coming future. There will be significant changes to the course information provided here.
This practical course will provide you with the skills to work as a qualified chef in a commercial kitchen.
You’ll develop extensive skills in creating menus and preparing food – from appetisers to filleting fish to pastry.
You’ll also gain develop operational and supervisory skills, learn how to manage a kitchen and find out how to maintain a safe workplace.
Because this course is designed to simulate conditions in a commercial kitchen environment, you may need to attend classes between 7.30am to 11.00pm, Monday to Saturday.
Please note: this course caters to Australian and international standards and does not include Halal products. Pork products are used as part of assessment.
In addition to the enrolment fees, you’ll need to buy a full chef’s uniform, a professional tool kit and front of house uniform. You may supply your own uniforms and kits (as long as they are appropriate quality) or you can buy them when you enrol.
This course is also available to international students.
What employment opportunities will I have?
This course may provide you with employment opportunities as a chef in a small business or as a sous chef in larger kitchens in hotels, restaurants, cafes, clubs, event caterers, airlines, hospitals or executive boardrooms.
You may also find employment as a restaurant manager or a supervisor in charge of food and beverage operations.
As a student, the Institute’s Employment Service is your first port of call for advice on gaining employment in this field, and can be contacted on 1300 BOX HILL (1300 269 445).
Accreditation
Nationally Recognised
What further study options will I have?
You may wish to progress into the Advanced Diploma of Hospitality Management (involving a further 6 months of study). You may then wish to progress into the Bachelor of Hospitality Management with credits for previous study.
Can I apply?
- You must have English language proficiency – IELTS score – 5.5 or above, TOEFL score 530 (197 computer based) or equivalent
- You will need to find part time work within a commercial kitchen to build your speed and competence in the kitchen
How do I apply?
VTAC
To apply for a full time position in this course must use the Victorian Tertiary Admissions Centre (VTAC) process. Details of the VTAC application process are at www.vtac.edu.au and in the VTAC Guide, which is available from leading newsagents and libraries from August. If after the VTAC places have been offered, the Institute still has vacancies, you will be able to apply directly to the Institute.
If you have any queries, please contact the Institute on 1300 BOX HILL (1300 269 445).
How will I be selected for this course?
- Individual Interview
- Assessment of Application (VTAC)
Length of course
Full time for 2 years
Where will I study?
Elgar Campus
What costs and other fees should I expect?
Government Funded
This course attracts Victorian Government funding. For information about Fees and Charges please click here. This qualification may also be provided on a fee for service basis to industry, interstate or international students.
Click here to learn about scholarships that may be relevant to this course.
How will I be assessed?
- Oral presentation
- Written assessment
- Practical assessment
- Project work
- Examination or testing
- Workplace Assessment
Will my previous experience or study count?
Recognition of Prior Learning (RPL) or Recognition of Current Competencies (RCC) takes into account the knowledge and skills you’ve already gained through your previous education and work. This may be through formal or informal training, paid or unpaid work experience, and can earn you credit if relevant to your chosen course.