Provider: Adelaide Institute of Hospitality RTO 40138
LEVEL: Year 11 or Year 12
SACE Credits: 55 credits upon successful completion of all course competencies.
LENGTH: One Semester
Recommended background: Students undertaking this course should be considering a pathway within the Hospitality industry and must have undertaken approved prior learning to provide evidence to meet VETRO requirements.
Content:
To be a chef is to make something that evokes emotion in people through texture, experience and flavour. Enjoy learning the fundamentals first through a course that is tactile, boundary pushing and, quite frankly, delicious.
Completion of this course will allow students to use a defined range of kitchen skills to prepare menu items. They will be given plenty of chances to practice their cooking, with most classes giving them a hands-on taste of making a dish. Students will gain insight into what it means to be a chef.
The AIOH trainer will help students navigate the magical world of cooking in all of its glory by giving them the tools for real life experience, rather than just learning from a textbook.
This course will not only give students the opportunity to open doors for future careers, but it will also provide undeniable life skills both personally and professionally. Many career pathways can result from this qualification, which will allow students to work in organisations such as restaurants, hotels, motels, pubs, cafes, and coffee shops, among other spaces.
Potential Career Outcomes:
- Breakfast Cook
- Catering Assistant
- Fast Food Cook
- Takeaway Cook
During this course, students can also gain employment through one of AIOH’s industry partners.
Selection Process:
Any student wishing to engage in this course must discuss their interest prior to enrolment with Ryan Clancy, Career Education Leader, to ensure that all VET entry requirements are met.
Assessment:
This subject is a VET subject. Assessment is competency based against units of competence from Cert II in Cookery training package. Students will not receive an A – E grade but will receive a VET report against progress. Competency is assessed in multiple ways but will include both practical and theory assessments. Please also note that this subject requires application of medium-high level literacy skills as the theoretical assessment utilises written reflections and significant reading comprehension formats. Upon completion of all units, students will receive Certificate II in Cookery.
Core Units:
- Use food preparation equipment – SITHCCC023*
- Prepare dishes using basic methods of cookery – SITHCCC027*
- Work effectively in a commercial kitchen – SITHCCC034*
- Clean kitchen premises and equipment – SITHKOP009*
- Use hygienic practices for food safety -SITXFSA005
- Participate in safe work practices – SITXWHS005
- Receive, store and maintain stock – SITXINV006*
Elective Units:
- Prepare appetisers and salads SITHCCC028*
- Prepare stocks, sauces and soups SITHCCC029*
- Prepare vegetable, fruit, egg and farinaceous dishes SITHCCC030*
- Prepare dishes using basic methods of Asian cookery SITHASC020*
- Prepare Asian appetisers and snacks SITHASC021*
- Participate in safe food handling practices SITXFSA006
* have one or more prerequisites
Subject Fee: Course gap fee is $237.50, plus $120 for chef uniform (includes chef jacket, pants, hat and apron).
Special Requirements: Course will run on site for one day a week, participants are expected to be in chef uniform during this training.
Leads to: VET Pathways, Stage 1 Food & Hospitality A (Creative Food Preparation), Stage 1 Food & Culture and Stage 2 Food & Hospitality