Focus of Study :
If you have a passion for food and learning then study this course which will prepare you for an exciting career such as a head chef or sous chef in a growing demand-driven hospitality establishment anywhere in the world. Learn to develop exciting menus, create international cuisines, manage people and learn business operations which will all equip you in finding that fulfilling career opportunity.
Benefit, Goal of this course :
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. The 60 service periods (shifts) of work placement are made up as follows:
demonstrate that you can safely and hygienically prepare, cook and present menu items for a minimum of 48 complete service periods that cover breakfast, lunch and dinner and special functions when completing the unit SITHCCC020 Work effectively as a cook.
demonstrate that you can supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve (12) complete service periods (shifts) which includes the development of kitchen workflow schedules, mise en place lists, food preparation lists and calculate and order foods supplies when studying the unit SITHKOP005 Coordinate cooking operations.
Curriculum :
90 weeks which is made up of 47 contact weeks, 18 weeks of work placement plus 25 weeks of holiday breaks
