Course description
Are you passionate about food and culture? Ready to build skills for a career in hospitality while connecting to Country?
The Wirrpma (To Taste) First Peoples Culinary School is offering this unique, first-of-its-kind program blending:
- Commercial cookery training
- Wadawurrung cultural knowledge
- Native ingredients and seasonal practices
- Hands-on kitchen experience
- Community and cultural connection
You will get real-world kitchen experience, training with chefs and cultural mentors, with a pathway to becoming a cook or chef through completion of SIT30821 Certificate III in Commercial Cookery, and skills for jobs in restaurants, cafes, hotels and more.
This program is ideal for First Nations people who:
- Are interested in cooking or hospitality
- Want to connect with culture and community
- Are ready to learn, grow, and challenge themselves
- Value teamwork, respect, and shared knowledge
Possible career outcomes
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
- Qualified Cook/Chef
- Head Chef
- Kitchen attendant
- Catering team assistant
Applications and attendance
Applications for this course are not currently open, except where the course is delivered as part of an Apprenticeship or Traineeship.
Please contact customer service on 5225 0800 during business hours to discuss upcoming intake dates.
Class times are indicative and may change before the course starts. Students may need to complete some self-paced learning and assessments outside class, varying by course and skill level, or may be required to attend classes both on campus and online.
Follow the link for more information on attendance mode definitions and offer timing.
An application doesn't guarantee a place in the course. Spaces are limited and only completed applications will be considered for an offer. Intakes can be cancelled at any time.
Additional attendance information
To successfully participate in this course, learners must:
- Have access to a suitable device and a reliable internet connection
- Possess sufficient digital literacy skills to:
- Access and navigate online resources and the simulated workplace environment
- Submit assessment tasks electronically
- Communicate effectively with teachers via email, the student portal, and the Learning Management System (LMS)
Work placement/industry experience
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Duration & Structure |
48 service periods, consisting of 48 × 7-hour services:
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Location |
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Organised by |
The Gordon and approved industry partner hospitality establishments. |
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Additional Information |
*Placement is not paid work and student will not receive payment for undertaking practical placement. |
Entrance requirements
- Applicants must be aged 16 years and over at the time of course commencement.
- Any student under the age of 17 must provide a Transition from School form prior to undertaking this course, unless they have completed Year 12 or an equivalent qualification (AQF Level II or above), in which case a school exemption is not required.
- Applicants are expected to have literacy and numeracy skills at Year 11 or Year 12 or Australian Core Skills Framework Level 3.
- Applicants eligible for the program must be First Nations, and their status will be verified by community representatives.
- It is recommended that non-apprenticeship applicants where possible be working in the commercial cookery industry, for a minimum of 15 hours per week.
Personal Learning Requirements
There are personal learning requirements for each qualification at The Gordon. These are essential personal capabilities and skills required to successfully complete the course and be ready to work in the industry.
Please review the requirements here and consider any challenges you may have in meeting them. When applying for your course, please let us know what support you may need.
Pre-training review
Each student must complete a pre-training review as part of their application. The outcome of your pre-training review assists our teachers and trainers to better understand your capabilities prior to training and enables you to be matched to the right program. Your literacy and numeracy skills will be evaluated and you may be required to undertake a separate assessment. Follow this link for more information about literacy and numeracy skills.
Units and assessments
| Core Units | Code | Hours |
|---|---|---|
| Clean kitchen premises and equipment | SITHKOP009 | 13 |
| Coach others in job skills | SITXHRM007 | 20 |
| Participate in safe food handling practices | SITXFSA006 | 40 |
| Participate in safe work practices | SITXWHS005 | 12 |
| Plan and cost recipes | SITHKOP010 | 40 |
| Prepare appetisers and salads | SITHCCC028 | 25 |
| Prepare dishes using basic methods of cookery | SITHCCC027 | 45 |
| Prepare food to meet special dietary requirements | SITHCCC042 | 75 |
| Prepare meat dishes | SITHCCC036 | 55 |
| Prepare poultry dishes | SITHCCC035 | 35 |
| Prepare seafood dishes | SITHCCC037 | 35 |
| Prepare stocks, sauces and soups | SITHCCC029 | 35 |
| Prepare vegetable, fruit, eggs and farinaceous dishes | SITHCCC030 | 50 |
| Prepare vegetarian and vegan dishes | SITHCCC031 | 40 |
| Produce cakes, pastries and breads | SITHCCC041 | 55 |
| Produce desserts | SITHPAT016 | 100 |
| Receive, store and maintain stock | SITXINV006 | 20 |
| Use food preparation equipment | SITHCCC023 | 25 |
| Use hygienic practices for food safety | SITXFSA005 | 15 |
| Work effectively as a cook | SITHCCC043 | 100 |
| Elective Units | Code | Hours |
| Package prepared foodstuffs | SITHCCC026 | 15 |
| Participate in sustainable work practices | BSBSUS211 | 20 |
| Prepare and present sandwiches | SITHCCC025 | 10 |
| Prepare specialised food items | SITHCCC044 | 60 |
| Produce yeast-based bakery products | SITHPAT014 | 42 |
Please note that the listed electives are delivered by The Gordon but you may not need to complete all of these units to successfully complete this qualification. If you have previously completed any of the units of competency relevant to this course, you may be eligible for Credit Transfer (CT). Any previous relevant experience may qualify you for Recognition of Prior Learning (RPL). Find out more about CT or RPL here.
Assessment is based on:
- Questioning
- Observations and practical demonstrations
- Portfolio (work samples)
- Product (reports, projects, role plays etc)
- Workplace evidence
Fees
| Fees | Rate | Unit | Indicative Course Hours | Indicative Tuition | Indicative Gov Total |
|---|---|---|---|---|---|
| Concession Tuition | AUD $0.00 | per hour | 395 | AUD $0.00 | AUD $3,600.00 |
| Standard Tuition | AUD $0.00 | per hour | 395 | AUD $0.00 | AUD $3,600.00 |
| Full Fee Tuition | AUD $0.00 | per hour | 395 | AUD $0.00 |
All fees and charges are correct at time of publication but may change without notice. The student tuition fees are indicative only. Additional fees may apply. Where GST is applicable to any courses or materials, the fee displayed is inclusive of the GST.
Which fee will I pay?
Your fees will be charged according to your eligibility for government funding. For more information, visit our Fees & Payments pages.
Fee help
Payment plans may be available for eligible students who need assistance to manage their fee payments.
Further study options
Many Gordon courses offer pathways to higher qualifications within The Gordon and in some cases, to university degrees. Your Gordon course may provide credit points which could reduce further study time. Follow the link to find more information about pathways, or contact Customer Service.