This qualification provides the basic Program Description: Learning Area: skills and knowledge for an individual to be performing VET functions requiring basic operational knowledge and limited Length: Semester practical skills in a commercial kitchen. Work would be Offered: Term 1 undertaken in various hospitality settings where food is and 3 prepared, such as restaurants, hotels, motels, catering NTCET Details: operations, clubs, pubs, cafes and coffee shops. Individuals Stage 1 may work with some autonomy or in a team but usually under Potential Credit: close supervision. This qualification leads into the Certificate II 10 in Hospitality Kitchen Operations. Costs: Nil Career Opportunities: Employment in an industrial or Course commercial kitchen as assistant cook or will make you more Requirements: attractive to employers if your aspirations are to secure an FOOT WEAR - apprenticeship to be a chef. Fully enclosed Training: will be 1 week of block delivery in Term 1 or Term 3 shoe or boots. (No from 8:30am to 3:00pm, at Charles Darwin University, thongs, sandals or Palmerston Campus. scuffs) Entry: Students complete an Expression of Interest form and UNIFORM - submit it to the VET Coordinator. Polo Shirt, Black Students will To obtain a full certificate students need to Long Pants, White achieve in each of the units that make up the Bib Apron & White ‘Competence” certificate. Bakers Cap (The Work effectively with others Apron & Bakers Provide information and assistance Hat can be Use hygiene practices for food safety purchased from Participate in safe work practices CDU from your Use food preparation equipment Lecturer $20.00) Prepare simple dishes GENERAL - A Assessment: Assessment will be through a mixture of complete, clean Practical Observation and Oral Tests. laundered and ironed uniform and Expressions of Interest forms are available from the VET correct footwear Coordinator. This program will run subject to sufficient must be worn at all student numbers. times while attending class Abide by CDU Code of Conduct. FDF10111 Certificate I in Food Processing (Retail Baking)
Program Description: This qualification provides the basic skills and knowledge for an individual to be performing functions requiring basic operational knowledge and limited practical skills in a commercial kitchen. Work would be undertaken in various hospitality settings where food is prepared, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafes and coffee shops. Individuals may work with some autonomy or in a team but usually under close supervision. This qualification leads into the Certificate II in Hospitality Kitchen Operations. Career Opportunities: Employment in an industrial or commercial kitchen as assistant cook or will make you more attractive to employers if your aspirations are to secure an apprenticeship to be a chef. Training: will be 1 week of block delivery in Term 1 or Term 3 from 8:30am to 3:00pm, at Charles Darwin University, Palmerston Campus. Entry: Students complete an Expression of Interest form and submit it to the VET Coordinator. Students will To obtain a full certificate students need to achieve ‘Competence” in each of the units that make up the certificate. Work effectively with others Provide information and assistance Use hygiene practices for food safety Participate in safe work practices Use food preparation equipment Prepare simple dishes Assessment: Assessment will be through a mixture of Practical Observation and Oral Tests. 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: Term 1 and 3 NTCET Details: Stage 1 Potential Credit: 10 Costs: Nil Course Requirements: FOOT WEAR - Fully enclosed shoe or boots. (No thongs, sandals or scuffs) UNIFORM - 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. FDF10111 Certificate I in Food Processing (Retail Baking)
VETiS-Handbook-2015V3.docx