Courses are delivered on a rotating basis according to the number of apprentices in each level.
Curriculum Highlights
- Implementation and Impact: All apprentices with initial registered training agreements on or after January 1, 2019, must adhere to the new curriculum. Existing apprentices can complete their apprenticeship under the older curriculum if they have already completed certain levels.
- Structure and Flexibility: The curriculum is structured around reportable subjects, providing versatility and flexibility for program delivery.
- Alignment with Vocational Learning Outcomes: The Cook apprenticeship program (415A) is aligned with the Vocational Learning Outcomes (VLO’s) of the Culinary Management program.
Course Content Updates
- Hazard Analysis Critical Control Point (HACCP): Introduction of HACCP system principles to ensure understanding of food safety practices.
- Culinary Business Fundamentals: A 45-hour unit combining theoretical and practical learning, including foundational culinary business functions and software applications.
- Menu Planning and Food Theory: Advanced menu planning and food theory, emphasizing practical skills and industry-standard practices.
- Workplace Safety Practices: Updated to reflect legislative standards and broader safety practices.
Apprenticeship Levels
- Level 1 – Culinary Fundamentals: Focused on foundational culinary skills, basic nutrition, business development basics, kitchen management, and introductory culinary techniques.
- Level 2 – Culinary Techniques-Advanced: Advanced training in menu planning, culinary business management, advanced food theory, and baking techniques.
