Course Duration This course is delivered over 78 weeks. Cost Concession Fees: $1989.96 Non Concession Fees: $3967.56 Career Opportunities This qualification suits students seeking employment in the following job roles: Chef Chef de partie Study Modes The delivery methods for this course include: Face-to-face classroom-based learning. Practical training and assessment at Kalao Restaurant’s kitchen Work-based training Work-based Training This course includes work-based training of a minimum of 200 hours/10 weeks which is delivered at Certificate III level. During work-based training, students will be able to obtain practical skills and experience in real workplace settings. This will assist students to be job-ready at graduation. Recognition of Previous Studies or Work Experience Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies. Course Content Students must successfully complete the following units: Manage diversity in the workplace Implement and monitor environmentally sustainable work practices Develop menus for special dietary requirements Coordinate cooking operations Manage conflict Manage finances within a budget Lead and manage people Monitor work operations Implement and monitor work health and safety practices Produce simple word processed documents Communicate electronically Control stock Plan catering for events or functions SITXHRM501 - Recruit, select and induct staff Intakes 9 Jan, 13 Mar, 22 May, 7 Aug, 9 Oct Entry Requirements Completion of Australian Year 11 or equivalent * All courses provided through Affiliated RTO.