Assessment conducted in the following qualifications:

SIT30807- Certificate III Hospitality (Commercial Cookery)

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team. This is the qualification achieved on completion of an Australian Apprenticeship.

SIT30907: Certificate III in Hospitality (Asian Cookery)

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook in an Asian kitchen. Work would be undertaken in various hospitality enterprises where Asian food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team.

FDF30703: Certificate III in Food Processing (Retail Baking - Combined)

A Baker/Pastry Cook works in a range of businesses from small bakeries to medium sized bakeries together with the larger plant bakeries and pastry or cake production facilities. These businesses may have a retail outlet or may operate as wholesaler to other food outlets or supermarkets.

SIT40407: Certificate IV in Hospitality (Commercial Cookery)

This qualification provides the skills and knowledge for an individual to be competent as a qualified chef or cook in a supervisory or team leading role in the kitchen. Work would be undertaken in various kitchen settings, such as in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

SIT50307: Diploma of Hospitality

This qualification provides the skills and knowledge for an individual to be competent as a manager in any hospitality functional area. This individual would possess a sound theoretical knowledge base and be able to use a range of specialised, technical or managerial competencies to plan, carry out and evaluate their own work and/or the work of their team. Work would be undertaken in various hospitality settings, such as restaurants, hotels, catering operations, motels, clubs, pubs, cafes and coffee shops.

Food Safety Supervisor

A Food Safety Supervisor, for a food business is a person who: a) knows how to recognise, prevent and alleviate food safety hazards of the food business; and b) has skills and knowledge in matters relating to food safety relevant to the food business; and c) has the authority to supervise and give directions about matters relating to food safety to persons who handle food in the food business.

City and Guilds IVQ - Food Preparation & Culinary Arts 7065

This qualification is recognised in over 100 countries. Although developed from UK qualifications, International Vocational Qualifications (IVQs) are designed to be delivered overseas, and are not subject to the rules and regulations set by the Qualifications and Curriculum Authority (QCA), the regulatory authority in England.

The occupational outcomes of the IVQ Certificate are similar to those associated with the UK NOS training. Both types of awards are intended as introductory courses which lead to assistant roles in a variety of catering settings including fast food outlets, cafes and small restaurants.

The IVQ Diploma builds on the knowledge gained in the Certificate and leads to a more autonomous role as a chef in a larger restaurant or cafe.

Why do I need to be Skills Assessed?

There are many reasons to obtain a Nationally Recognised Qualification or Statement of Attainment. Here are some reasons to achieve the final result:

  • a) Become a Qualified Trade Professional
  • b Supervise an Australian Apprentice
  • c) Employ an Australian Apprentice
  • d) Travel the country
  • e) Receive recognition for many years of hard work
  • f) Escalate skills to another level - job promotion

Please see your local state authority for further information on your states/territory requirements.

What do you need to provide?

The Skills Assessment looks at your current and previous experience within the Hospitality Industry. Chef Central is able to map this experience and knowledge to the Nationally Recognised Qualification, enabling you to receive a Statement of Attainment, or a Qualification in your professional trade area.

What type of evidence do I need to provide?

Chef Central works with you to achieve the final result. Your part in the process is to gather the evidence of previous work, prior learning and life experience. Typically, the evidence gathering will include the following:

  • Current Resume/CV
  • Photographs
  • Reports/written references from other workers, suppliers and supervisors
  • Menus
  • Contactable references
  • Availablilty in a functional kitchen

    Chef Central will provide you with a guide to completing this process, once enrolled.

What next?

Once the evidence gathering process takes place, a Chef Central Assessor will conduct a workplace assessment and work with you to validate the evidence portfolio.

Sometimes, it is not practical for the applicant to have the assessor visit his/her workplace. On these occasions, Chef Central has established various “Centres of Excellence” through our trading partners. These facilities can be used to conduct live demonstrations of your skills.

At times, candidates may need “Gap Training”. Chef Central will conduct the “Gap Training” to gather further evidence and finalise the results, either in your workplace or at one of the “Centres of Excellence” around Australia, UK and Canada.

Fees and Charges

For details on Fees and Charges please contact Chef Central via email rpl@chefcentral.com.au