About the course

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

　　Students who are completing this course MUST undertake mandatory work placement of minimum of 60 complete food service periods (shifts) in hospitality and catering organisations which could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types you will be required to prepare may be classical, contemporary or ethnic and service may be formal or informal. During these service periods, students must demonstrate the ability to prepare, cook and present items for at least two different menu styles from à la carte, set menu, buffet or cyclical. Scholarships - View all scholarships Internships

　　

Start dates and prices

Course fees are indicative and should be used as a guide. Speak to a counsellor to get an accurate price.

　　Duration: 1 Year(s)Fees: Not available

Intake	Location
December, 2023	Sydney
Term 1 (January), 2024	Sydney
Term 2 (April), 2024	Sydney
Term 3 (July), 2024	Sydney
Term 4 (October), 2024	Sydney
Term 1 (January), 2025	Sydney
February, 2025	Sydney
Term 2 (April), 2025	Sydney
May, 2025	Sydney
Term 3 (July), 2025	Sydney
August, 2025	Sydney
Term 4 (October), 2025	Sydney
November, 2025	Sydney
December, 2025	Sydney

　　

How to apply

Application deadline:

This date isn’t available – speak to an IDP counsellor to get detailed information.

　　

Further information

Career outcomes

　　

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