With this Pre-Apprenticeship program, you'll learn practical food preparation and cooking skills through work placements with professional kitchens that can lead to an apprenticeship or entry-level position. This qualification is aligned with priority industry areas where jobs are today and into the future. Give it a go to a great career!
Study Modes
Face-to-face classroom-based learning and practical assessment for 3 days per week over an 18-week period. In addition participants are required to do 150 hours of work placement.
Program Fees*
Government Funded Students
Concession Course Fee: $153.60
Non-Concession Course Fee:$518.40
Resource Fee: $250 (uniform)
Commencement Date
14 September 2022
Location
Perth City Campus
Work Placements
All work placements will be conducted at Perth Convention and Exhibition Centre.
Practical Training and Assessment
Completed in Commercial Kitchens, at Stanley College's The Culinary Workshop.
Course Duration and Class Schedules
Delivered over 18 weeks (no holidays included^). Classes are rostered for 3 days per week + self-study component + 1 day per week Work Placement.
Full-Time studies require students to attend a minimum of 20 scheduled course contact hours per week.
^ Note: Course duration does not include any holidays; where your schedule includes a term break/holiday, this time will be added to your overall course duration.
* This course is only available to Local funded Students under the Jobs and Skills WA Program: The Student tuition fees are indicative only and are subject to change given individual circumstances at enrolment. Additional fees may apply, such as Student service and resource fees. Eligibility criteria apply. Prices as per the VET Fees and Charges Policy 2022. For more information on Funded Courses, including Entry Requirements, click here.
Please familiarise yourself with the applicable Stanley College Refund and Cancellation Policy: Local Student
Refund and Cancellation Policy
Gain a valuable opportunity to seek employment as an apprenticeship Chef, with the opportunity to enter into a training contract as a second-year apprentice.
Develop on-the-job and industry-specific skills and gain work experience.
Successful students can obtain credit for 12 units of competency towards the SIT30816 Certificate III in Commercial Cookery
Access to our extensive network of host employers.
Our Commercial Cookery and Hospitality area has been operating for over 15 years, with successful graduates making a significant impact on our employer base. To support the gaps in this industry we've worked closely together to identify needs and develop programs that will help bridge those gaps - including traineeship opportunities as well as an apprenticeship program currently offered.
The world of cooking is an exciting one that offers life experience and opportunities for travel. Students who pursue this career path can expect to visit many countries, learn about different cultures through their cuisine experiences while working at restaurants across genres- from cafes all the way up through Michelin stars!
It is proposed that a pre-apprenticeship program will assist the industry with producing graduates that will go on to become apprentices and have these opportunities.
Stanley College provides students with an opportunity to complete pre-apprenticeship programs and enter into training contracts as second year apprentices. Students that successfully complete this pre-apprenticeship can gain credit for 12 units worth of competency towards their SIT30816 Certificate III in Commercial Cookery, which will give them more opportunities when they graduate!
| SITXWHS001 | Participate in safe work practices |
| BSBWOR203 | Work effectively with others |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXINV002 | Maintain the quality of perishable items |
| SITHCCC006 | Prepare appetisers and salads |
| SITHCCC015 | Produce and serve food for buffets |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
| HLTAID011 | Provide first aid |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITHCCC011 | Use cookery skills effectively |
