This qualification is internationally accredited by the International Centre for Excellence in Tourism and Hospitality Education (THE-ICE).

Description
This qualification equips graduates with food preparation skills and technical knowledge to enable them to work independently in a commercial kitchen environment. The programme covers priority industry standards on safety, hygiene, equipment, maintenance,
menu development, ingredient quality, purchasing, storage, food preparation, cost control, food service, and people skills, communication, technology sustainable environmental practices. The practical and theoretical courses in this programme
address the science, art and business principles of food preparation and service.

Career Opportunities
Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include but not limited to:
• Commis
• Assistant Cook
• Demi Chef de Partie

Length of Programme
Full Time: 1 and half years

Eligibility/Admission Requirements

i. Be in sound health and physique, confirmed in the most current report by a Certified medical practitioner, and,
ii. Passed the Senate recognised Year 12/Form 6 or equivalent examination with English; or,
iii. Passed Certificate in Commercial Cookery Level 2 or equivalent from a provider registered on a National Qualification
Framework; or,
iv. Meet the University’s mature student admission criteria

Course Information
This programme has a total of Nine (9) courses.