Course code: SIT20416
This program provides students with additional learning and access needs an overview of the hospitality industry, as well as the necessary training and skills development for the achievement of competence in Food Preparation.
Please note this is a one-year program. Students will receive a Statement of Attainment.
ARE YOU SUITABLE?
Consider this course if you:
- Are willing to commit
- Have a desire to develop a new skill set within a nurturing environment
- Are interested in cooking and customer service
- May be interested in working in an industrial kitchen
- Have a passion for cooking
For more information about this course, download the Information Booklet.
- Sample competencies include:
- Use hygienic practices for food safety
- Use food preparation equipment
- Clean kitchen premises and equipment
- Prepare and present sandwiches
- Prepare and present simple dishes
The Little Kitchen That Could – South Melbourne
Inner Melbourne VET Cluster Inc
RTO Number: 21732
Thursdays | 10.00am – 2.00pm
Fridays | 10.00am – 2.00pm
Part Time / Face to Face
This is a one year program.
Assessment may be a combination of written and online assignments, tests, examinations and practical application projects.
Work placement is not required.
Contact the VET Coordinator at your Secondary College for specific information regarding your College's application process. Your VET Coordinator and/or staff from your Secondary College will assist you with planning for your VCE or VCAL certificate and will advise you where a VET Course fits within this plan. They will also give you information about travel arrangements and any costs associated with VET Courses.
For information on the IMVC Application Process please go to About VET Delivered in Schools.
Contact your school to discuss fees for VET Courses.
VCAL: This program contributes to the Industry Specific Skills Strand and may also contribute to the Work Related Skills Strand.
- Kitchen Hand
- Catering Assistant
- Food and Beverage Attendant
Students are required to wear a full chef’s uniform during practical classes. Uniforms can be purchased from the IMVC (details to be provided at Information Session). Enclosed non-slip shoes are to be worn in the kitchen.