Attendance & commitment

General public blended delivery | 2 years course length | Part-time study load

Students are encouraged to seek employment in a commercial kitchen environment while undertaking this course to consolidate skills and knowledge. Alternatively, students not working in the industry will attend 20 days of practical training and assessment in the GOTAFE simulated environment.

Students are expected to:

• Attend on campus two days per week (7 hours per day) for 55 weeks. In the first year, students attend Mondays and Tuesdays. However, days of attendance may vary for some students in the second year, depending on timetabling.
• Spend approximately 8 hours per week working through their course materials, research, revision, and completion of assessments, some of which will be completed during on-campus days.
• Attend 100% of scheduled classes.
• Attend 20 days of practical assessment if not working in the hospitality industry.

Apprenticeship blended delivery | 3 years course length | Part-time study load

Students are expected to:

• Attend classes on campus one day per week in Years 1 - 3 (Mondays) for 7 hours per day. In total students will attend 67 days over the course duration. In Year 1 students attend a total of 19 days; in Year 2 students will attend a total of 23 days; and in Year 3 students attend a total of 25 days.
• Spend approximately 1-2 hours per week working through their course materials research, revision, and completion of assessments
• Attend a minimum of 80% of scheduled classes.
• Attend monthly regular catch-ups with their trainer, timing is arranged directly with the trainer.
• Meet with their trainer at their place of work at least 4 times per year.
• Consolidate their learning in their workplace.

School-Based Apprenticeship Traineeship blended delivery | 3 years course length | Part-time study load

Students are expected to:

• Spend 1 day per week working in the industry, where they will consolidate their learning.
• Attend 1 webinar (3 hours) per month (10 in total).
• Spend approximately 6 hours per week working through their course materials, research, revision, and completion of assessments.
• Attend regular virtual catch-ups with their trainer, timing is arranged directly with the trainer.
• Meet with their trainer at their place of work at least 4 times throughout the course.
• Students may attend on campus kitchen facilities to complete practical assessments if unable to complete in the workplace.
• Note: this will give students a partial completion of this qualification.

Assessment methods

Assessment methods may include:

• Knowledge questions
• Practical demonstrations/observations