Cert II Cookery | Year 11 |
|---|---|
| Length | 1 Semester contact time Full Year for completion of work placement |
| Pre-requisites | Completion of Cert I in Hospitality - Year 10 Students who have completed Cert I in Hospitality will receive credit transfer for any units relevant |
| Additional Costs | *See Notes Below |
Specific Topics that will be Covered
Learning Concepts
- Defined range of kitchen skills to prepare menu items
- Insight into what it means to be a chef
- Practical Work
- 1 full day per week for a semester, and may be held off-site (depending on the availability of kitchen space).
Assessment Types
Assessment Type 1: 13 Units of Competency
Assessment Type 2: Practical tasks weekly for 1 semester
Assessment Type 3: Students are required to complete 12 shifts of work placement (3-4 hours each) at a hospitality venue
Exam (20%)
Additional Costs
- Please see the TMC VET office for information regarding incidental costs applied above the Government subsidy.
Top 3 Learner Behaviours
- Connected
- Driven
- Disciplined
