This qualification allows learners to Program Description: Learning Area: develop basic skills and knowledge to prepare for work in the VET Bakery Field. This program will be offered in a Simulated Length: Semester Workplace environment and incorporate hands on practical Offered: Semester activities. 1 and 2 it will make you more attractive to Career Opportunity: NTCET Details: employers when seeking a bakery or pastry chef Stage 1 apprenticeship. Potential Credit: Training: is delivered on Tuesdays from 8:30am to between 30 3.00pm at St Johns College Bakery Facilities during Costs: Nil Semester 1or 2. Course Entry: Students complete an Expression of Interest form and Requirements: submit it to the VET Coordinator. FOOT WEAR - Students will a total of nine (9) units of competency. enclosed shoe These will be selected from both compulsory and elective or boots. (No units. thongs, sandals or Follow work procedures to maintain food safety scuffs) Work safely UNIFORM - White Follow work procedures to maintain quality Polo Shirt, Black Communicate workplace information Long Pants, White Participate in environmentally sustainable work Bib Apron & White practices Bakers Cap (The Finish products Apron & Bakers Operate basic equipment Hat can be Prepare basic mixes purchased from Provide production assistance for products CDU from your Assessment: Assessment will be through a mixture of Lecturer $20.00) Practical Observation, Practical tests, Theory Tests and Work GENERAL - A Place feedback. complete, clean laundered and Expressions of Interest forms are available from the VET ironed uniform and Coordinator. This program will run subject to sufficient correct footwear student numbers. must be worn at all times while attending class Abide by CDU Code of Conduct AUR20712 Certificate II in Automotive (Vocational Preparation)
Program Description: This qualification allows learners to develop basic skills and knowledge to prepare for work in the Bakery Field. This program will be offered in a Simulated Workplace environment and incorporate hands on practical activities. Career Opportunity: it will make you more attractive to employers when seeking a bakery or pastry chef apprenticeship. Training: is delivered on Tuesdays from 8:30am to between 3.00pm at St Johns College Bakery Facilities during Semester 1or 2. Entry: Students complete an Expression of Interest form and submit it to the VET Coordinator. Students will a total of nine (9) units of competency. These will be selected from both compulsory and elective units. Follow work procedures to maintain food safety Work safely Follow work procedures to maintain quality Communicate workplace information Participate in environmentally sustainable work practices Finish products Operate basic equipment Prepare basic mixes Provide production assistance for products Assessment: Assessment will be through a mixture of Practical Observation, Practical tests, Theory Tests and Work Place feedback. Expressions of Interest forms are available from the VET Coordinator. This program will run subject to sufficient student numbers. Learning Area: VET Length: Semester Offered: Semester 1 and 2 NTCET Details: Stage 1 Potential Credit: 30 Costs: Nil Course Requirements: FOOT WEAR - enclosed shoe or boots. (No thongs, sandals or scuffs) UNIFORM - White Polo Shirt, Black Long Pants, White Bib Apron & White Bakers Cap (The Apron & Bakers Hat can be purchased from CDU from your Lecturer $20.00) GENERAL - A complete, clean laundered and ironed uniform and correct footwear must be worn at all times while attending class Abide by CDU Code of Conduct AUR20712 Certificate II in Automotive (Vocational Preparation)