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Non-award courses

VTP248 Cooking for the Food Industry


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Not available to international students.


Estimated completion time: 0.5 year/s

The length of time to complete this qualification will depend on the location, study mode and selected units.
Refer to the relevant course information flyer for further information.

CDU Reference
Vocational Education & Training
Industry groups
Occupation types
Hospitality Workers Nfd

This is a short program for individuals wishing to explore cookery as a study or pathway into cooking for the food industry.

Credit transfers & pathways

Skills recognition

Recognition of Prior Learning (RPL)
RPL is the acknowledgement of a person's skills and knowledge acquired through previous training, work or life experience, which may be used to grant status or credit in a subject regardless of how and where they were attained, including overseas.
This can include skills from:

  • Previous study excluding courses at another VET/TAFE institution, but including courses at school or college, through adult education classes or training programs at work;
  • Work experience (including both work that is paid and unpaid); and/or
  • Life experience (for example leisure pursuits or voluntary work).

RPL is a form of assessment. It is used to determine whether a person has acquired, through formal or informal learning, the skills and experience consistent with the stated competency standards that comprise a qualification. RPL is not time referenced, so there are no parameters on how or when the skills are acquired. However, the skills that have been acquired through life experience etc., must be current and must match the elements and performance criteria contained in the individual unit.

Students seeking RPL need to indicate this on their enrolment form at the time of enrolment.

For further information please refer to the Applicant's Guide to the Recognition of Prior Learning or contact VET RPL Enquiries on 1800 238 838 or email

Credit Transfer
Charles Darwin University as a Registered Training Organisation recognises the Australian Qualifications Framework qualifications and Statement of Attainments issued by any other Australian Registered Training Organisation.

Students are encouraged to submit any requests for credit from previous studies at the time of enrolment, to ensure they are not enrolling in units they may not need to undertake.
In order to apply for exemption/credit transfer from units completed at another training organisation, you will need to complete an Application for Exemption Form available from any campus, centre, or team, or a copy of the form can be obtained from the web.

Your completed Application for Exemption form together with attached documentary evidence (certified copy of Qualification/Statement of Attainment) to support your request for exemption/credit transfer should be submitted directly to the University either in person or by mail. Requests without documentary evidence will not be processed and will be returned to students. There are no fees attached to Credit Transfers.


VET to Higher Education Pathway Mapping for completed Awards in the same field or discipline


Further training pathways from this qualification include, but are not limited to SIT10216 Certificate I in Hospitality. On completion of this qualification credit(s) may be available into other courses.

Course information flyer(s)

Entry requirements

CDU Entry Requirements - 2018

There are no entry requirements for this program. School students or their representative school submit an Expression of Interest through the Senior VET Advisor at CDU. Depending on the location of the training and class sizes the following two options are available.

The students can attend a formal interview or information session with the course coordinator to assess if the student is suitable for the course and has a clear understanding of the course requirements.

Alternatively the school is sent a pre enrolment information pack including student information, training location, equipment and uniform requirements and costs of the course including flyer to determine if the course is suitable for delivery for a particular cohort of students.

For CDU entry requirements, refer to the relevant course information flyer or contact the VET team.

Course fees

Based on course nominal hours of 120 hours, approximate 2018 course fees will be:
VET Tuition Fees: $360.00
Domestic Full Fees: $2,340.00
Fee for Service: as per fee for service agreement

The following Fees are applicable to this course:

Domestic Students

Domestic full fees

This course is a full fee paying course. VET full fees will apply to all new and continuing domestic students enrolling in this course.
2018: Information about fees for non-subsidised VET courses is available 2018 VET Fees.pdf

VET tuition fees

This course is subsidised by the NT Government. Information about VET Tuition fees for eligible NT residents is available in the VET Student Guide, VET Fees online or 2018 VET Fees.pdf. VET Tuition Fees for 2018 will be charged at $3.00 per nominal hour for subsidised training.

  • This is a non-award course and a Statement of Attainment will be issued for nationally recognised units of competency successfully completed.

  • VET for Secondary Students (VSS)

    Select VSS for more detail about this program.

    Location and study mode

    Delivery at all locations is subject to sufficient demand and resources.

    Locations: Palmerston

    Study Mode:Face to face and practical hands on delivery in in food preparation areas. Delivery in remote communities or NT Secondary schools will be conducted in a suitably equipped training facility within the school or community.
    Some components of this qualification may be available in other modes of delivery and not all modes are available at all locations.

    Subject to demand other locations and modes may become available throughout the year.

Contact details

Culinary Arts
Location: Palmerston Campus
Phone: 08 8946 7526
Fax: 08 8946 7833

Course structure

To achieve this VTP248 COOKING FOR THE FOOD INDUSTRY a total of THREE (3) units of competency must be completed as listed below.

The total Nominal Hours for the sequence listed below is 120.

Code Module/Unit of Competency


Implement the food safety program and procedures
FDFOP3005A Prepare food products using basic cookery methods *
FDFOP3006A Identify cultural, religious and dietary requirements for food products 40
Total nominal hours for the qualification

* Prerequisite is FDFFS2001A Implement the food safety program and procedures

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