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Non-award courses

VTP271 Cooking for the Food Industry

2019

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Not available to international students.
Overview

Palmerston, Remote

Estimated completion time: 0.5 year/s

The standard length of time to complete this qualification will be 10 days and may be conducted as: 1 X 10 day block or 1 day per week over 10 weeks.

CDU Reference
Sector
Vocational Education & Training
Industry groups
FOOD PROCESSING
Occupation types
Cooks

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

This qualification is suitable for VET in Secondary Schools (VSS).

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 vet.rpl.enquiries@cdu.edu.au.

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.

Pathways

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

 

Course information flyer(s)

Entry requirements

CDU Entry Requirements - 2019

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.

Course fees

Based on course nominal hours of 120 hours, approximate 2019 course fees will be:
VET Tuition Fees: $384.00
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.
2019: Information about fees for non-subsidised VET courses is available 2019 VET Fees.pdf.

VET tuition fees

This course is subsidised by the NT Government.
2019: Information about 2019 VET Tuition fees for eligible NT residents is available 2019 VET Fees.pdf. VET Tuition Fees for 2019 will be charged at $3.20 per nominal hour for subsidised training.

Fee for service

In some circumstances this course may be available as fee-for-service. Please contact the relevant team to discuss delivery charges for this program.

  • 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, Remote

    Study Mode: Internal
    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
Email: vet.culinaryarts@cdu.edu.au

Course structure

To achieve VTP271 Cooking for the Food Industry a total of three (3) units of competency must be completed as detailed in the packaging rules and listed below.

The total nominal hours for the sequence listed below is 120.
 

Code Module/Unit of Competency Hours
CORE UNITS OF COMPETENCY
FDFFS2001A Implement the food safety program and procedures 30
FBPOPR3002* Prepare food products using basic cooking methods 50
FBPOPR3003 Identify cultural, religious and dietary considerations for food production 40
  Total nominal hours for core units 120

* Prerequisite FDFFS2001A
 

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