Part Time Day
Course Start Date
7 Hours per week
- Nationally Recognised Training
- Apprenticeship Allowed
- This training is subsidised by the NSW Government
Perfect your cookery skills and leadership style as a Chef or Chef de Partie with the nationally recognised Certificate IV in Commercial Cookery. Learn to manage people, business operations and develop menus for your own restaurant, cafe or commercial kitchen while mastering the art of creating delicious dishes.
LEARN NEW SKILLS
Through theory and practical course work you will learn how to:
- Prepare dishes uses different techniques, equipment and methods
- Develop and adapt menus to cater for special dietary requirements
- Manage kitchen operations - stock control, plan and cost menus, plan operations
- Lead a team and coach individuals
- Manage human resources - rostering, handle conflict
- Manage the business - marketing, finance management and budgeting
- Work health and safety practices
DEVELOP YOUR TALENT
Develop the leadership skills and attributes needed to run a kitchen and small business, including how to:
- Coach individuals in a high performing team
- Collaborate and work together
- Communicate effectively
- Problem solve
ACHIEVE YOUR GOALS
Complete this course and gain:
- A nationally recognised industry trade qualification
- Skills and knowledge to open your own cafe, restaurant or coffee shop
Career opportunities include:
- Chef - small restaurant or cafe
- Chef de Partie - large hotel
- Culinary artist
GROW YOUR CAREER
Push your hospitality skills and knowledge to a senior level with:
- Diploma or Advanced Diploma of Hospitality Management
There are over 24 million people in Australia and we all eat out two to three times a week on average. The food industry is strong and expected to grow over the three years to 2023.
Our busy lifestyles, growing food culture and greater focus on healthy food options is driving our restaurant demand. Chefs are in short supply in NSW and this shortage has been impacting industry for the past three years.
To find out more about this course, meet our teachers and receive information about enrolment and next steps, attend an information session.
Date: Tuesday, 21 January 2020
Time: 9.00am to 11.00am
Location: Hamilton Campus, Building A, Level 2, Room 38
This is a part time day apprenticeship course. You will need to attend approximately 5.5 hours of class, over 1 day a week, for 2.5 years. As well as the in-class component, you will need to complete approximately 1.5 hours of other study per week.
You may also be required to complete approximately 22 hours of additional study each week outside of class hours, including private study, research and assignment preparation.
IS THIS COURSE RIGHT FOR YOU?
This qualification reflects the role of commercial 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. Possible job titles include: chef, chef de partie.
SERVICES AND STUDY SUPPORT
Aboriginal and/or Torres Strait Islander Student Support and Services
- Accessibility and Disability Services
- Personal Counselling
- Vocational Counselling
- Learning Support, Library services on campus, Monday ? Friday 9:00-5:00pm and Disability and counselling services on campus
- International Student Support
- Multicultural Support
R U ready tool used within the first 3 weeks of commencement
We offer student services and study support to ensure you can achieve your goals. Learn about TAFE NSW Student Services
As a TAFE NSW student in this course, you will have access to:
- LinkedIn Learning (formerly Lynda.com)
- Studiosity - online access to a real life tutor
- Easy computing online short courses
- Access to local TAFE libraries
Australian Apprenticeships training can be on-the-job, off-the-job or a combination of both. TAFE NSW will negotiate your attendance and study pattern with you and your employer.
SMART AND SKILLED FEES
This course is government-subsidised, meaning you pay a portion of the full course fee to TAFE NSW and the NSW Government will pay the balance. However, you must meet certain eligibility criteria for this to apply.
Depending on your previous qualifications and experience, your fee may be less than the maximum fee quoted. Your actual fee and eligibility for concession/exemption will be calculated and confirmed during the enrolment process. Payment plans are available through TAFE NSW for Smart and Skilled eligible qualifications.
For further information about eligibility and explanations of the different fee categories, visit Are You Eligible?
Cookery practical classes require a full chefs uniform, black polishable leather non-slip shoes/work boots suitable for a kitchen and fully equipped toolbox - information regarding these requirements is in the student handbook given out at the information session. Other expenses include a recipe resource charge.
READ BEFORE YOU ENROL
Learn about TAFE NSW Fees
Learn about TAFE NSW Payment/Funding
Recognition is a process of acknowledging previously completed qualifications, skills, knowledge or experience relevant to your course. This may reduce the amount of learning required, reduce your course fees and allow you to achieve your qualification faster.
Learn about Recognition at TAFE NSW Recognition
Before you can start an apprenticeship, you first need to find an employer in the industry you're interested in that will support you through your studies.
You and your employer should contact an Apprenticeship Network Provider (ANP) and tell them you're interested in studying at TAFE NSW.
The ANP will help you and your employer to complete a Training Contract. Once you have a Training Contract, we will help you, your employer and the ANP to complete a Training Plan Proposal. Once you have both these documents, the ANP will lodge them with State Training Services, who will provide further advice about next steps.
Find out more: https://www.training.nsw.gov.au/apprenticeships_traineeships/index.html
For further information or assistance, call 131 601.
Find out more about Applying and Enrolling
|SITXHRM001||Coach others in job skills|
|SITHKOP005||Coordinate cooking operations|
|SITHKOP004||Develop menus for special dietary requirements|
|BSBSUS401||Implement and monitor environmentally sustainable work practices|
|SITXWHS003||Implement and monitor work health and safety practices|
|SITXHRM003||Lead and manage people|
|SITXINV002||Maintain the quality of perishable items|
|BSBDIV501||Manage diversity in the workplace|
|SITXFIN003||Manage finances within a budget|
|SITXMGT001||Monitor work operations|
|SITXFSA002||Participate in safe food handling practices|
|SITHKOP002||Plan and cost basic menus|
|SITHCCC006||Prepare appetisers and salads|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITHCCC014||Prepare meat dishes|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC007||Prepare stocks, sauces and soups|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes|
|SITHCCC019||Produce cakes, pastries and breads|
|SITHCCC001||Use food preparation equipment|
|SITXFSA001||Use hygienic practices for food safety|
|SITHCCC020||Work effectively as a cook|
|BSBITU202||Create and use spreadsheets|
|BSBITU306||Design and produce business documents|
|SITHCCC017||Handle and serve cheese|
|SITXWHS002||Identify hazards, assess and control safety risks|
|SITXFIN002||Interpret financial information|
|SITXINV001||Receive and store stock|
Whether you're a school leaver, an aspiring apprentice, looking to kickstart a career, or you're upskilling, reskilling, or re-training, there's a TAFE NSW course to give you the skills you need for the job you want.
91 Parry Street, Newcastle West
Phone 131 601
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