Study at SBTA & SELA
(CRICOS Code 095906E)
Take the next step and begin a career in supervisory or team leading role in the kitchen. You will gain an in-depth understanding of kitchen management, finance management, team management and work health and safety practices to enable you to take a leadership role within a commercial cookery environment.
This course requires students to undertake workplace integrated learning where they will have to demonstrate the ability to safely and hygienically prepare, cook and present menu items for a minimum of 60 complete food service period that cover breakfast, dinner, lunch and special function in a commercial kitchen and service environment in an actual workplace environment.
1.5 academic year (6 terms of 9 weeks each which includes 2 terms of work placement).
Chef and/or Chef de partie in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
All courses are delivered over 20 hours per week which includes 15 hours of face to face study plus 5 hours of self-paced learning per week.