To make an informed choice about the suitability of a course, you must consider the essential skills and knowledge, in addition to the critical aspects of assessment of that course.
Please review the inherent requirements listed below and determine whether you might experience challenges in meeting them. If you think you might experience challenges related to your disability, health condition or for any other reason, you should discuss your concerns with the Program Area, a Student Services Staff member or a Disability Access and Equity Officer.
The information on this page is applicable for the following qualifications:
- FBP30521 Certificate III in Baking
- FBP20221 Certificate II in Baking (Pre-Apprenticeship)
- FBP30421 Certificate III in Bread Baking
- FBP30321 Certificate III in Cake and Pastry
- SIT31021 Certificate III in Patisserie
- SIT40721 Certificate IV in Patisserie
- SIT40521 Certificate IV in Kitchen Management
- SIT30821 Certificate III in Commercial Cookery
Core Requirements
- Maintain high levels of personal hygiene
- Ability to follow and maintain safe food handling standards and procedures
- Capability to lift and carry heavy pots, pans, and other kitchen equipment following WHS practices.
- Flexibility to bend, reach, and move around the kitchen quickly and safely
- Able to stand for long periods, often in a hot and fast-paced kitchen environment.
- Able to use hands and fingers to handle, cut, and prepare food items efficiently and safely.
- Excellent time management and organisational skills, including punctuality and attendance
- Numeracy skills for weighing and adjusting ingredients, planning and costing menus
- Good sense of taste and smell to ensure the quality and flavour of dishes.
- Able to read recipes, measure ingredients, and monitor cooking processes.
- Learning skills to retain knowledge on methods of cookery, recipes, policies and procedures
- Able to clearly communicate (verbal and written) with team members, supervisors, and customers
- Able to understand and receive instructions, constructive feedback, and customer requests
- Willingness to prepare, cook and present a range of ingredients such as poultry, seafood and meats, including pork products and alcohol as per the requirements of the training package
- Safely handle and prepare dishes containing nuts and other common allergens
- Ability to participate in First Aid training, including kneeling to demonstrate CPR techniques
- Computer skills to utilise online learning platform, Blackboard
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