This qualification is internationally accredited by the International Centre for Excellence in Tourism and Hospitality Education (THE-ICE), and nationally accredited on the Fiji Qualifications Framework (FQF) by the Fiji Higher Education Commission (FHEC). It is also
registered on the Pacific Register of Qualifications and Standards (PRQS).

Description
This qualification prepares students with a wide range of specialised skills in food preparation and service in a commercial kitchen. The training involves developing discretion, judgment and sound knowledge of kitchen operations. Graduates will be able to work with some independence, under limited supervision and may provide operational advice and support to team members.

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 year

This qualification is internationally accredited by the International Centre for Excellence in Tourism and Hospitality Education (THE-ICE), and nationally accredited on the Fiji Qualification Framework (FQF) by the Fiji Higher Education Commission (FHEC). It is also registered on the Pacific Register of Qualifications and Standards (PRQS).

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 III in Cookery 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.