Apprentices: Need to be 15 years of age or older and must be employed to qualify for an apprenticeship. You can be an existing employee or a new employee (less than three months full time). It is recommended that prospective apprentices complete year 10 or equivalent.
Employers: Required to provide the necessary human and physical resources to qualify for an apprentice. For the benefit of both parties a probation period of 30 days for non-school based apprentices and three months for school based apprentices will apply to all traineeship contracts.
It is recommended that students have access to a reliable internet connection to access TAFE Queensland's online learning system Connect and a computer with up-to-date software, including Microsoft Office, Adobe Acrobat Reader and Adobe Flash Player. This equipment and software is available for students to use at all TAFE Queensland locations.You must abide by industry and/or TAFE dress standards and remove jewellery and/or body piercing before entering the food preparation and serving areas.
Resources included in the tuition fees are student orientation handbook and relevant learning materials such as study guides, assessment requirements, handouts and workbooks. Students have access to library resources, computers, the Internet and a personal email account at TAFE North.
The following resources are not included in the program fees and it is the students responsibility to provide at your own cost.
- 2x Chef's Jacket (Traditional style with white buttons, or modern wrap around style)
- 2x Traditional check trousers
- 2x White neckerchief
- 2x White Apron - waist or bib
- White traditional style chefs hat - paper fabric or cloth/white skull cap - clean and suitably presented
- Black, enclosed, leather shoes
The above items are required to undertake the practical classes, and are available at a variety of hospitality stores. Quality and price may vary.
Basic knife set (mandatory items):
- 25cm cooks knife
- 18cm cooks knife
- Paring knife
- Steel and potato peeler
- Knife wrap
- Turning knife
Professional knife set:
- Bread knife
- Vegetable knife,
- large chopping knife
- Boning knife,
- Filleting knife
- Palette knife and steel
- Piping nozzle
- measuring cups and spoons
- Temperature probe
- Pastry brush
- Digital 1gr scales
- Required text: Professional Chef Volume 1 Kitchen Operations and Volume 2 Commercial Cookery(Cengage published by Ford, Zelman and Hunter) ISBN: 9780170181709, www.cengage.com.au
Please note: All required equipment is mandatory.
Cairns Campus: Apprentice block release in three stages over the duration of your apprenticeship. Each block is part-time over twelve weeks attending 2.5 days per week (20 hours per week).
Day Release Program - One day a week for each stage until all stages are completed (Stage 1, Stage 2 and Stage 3)
Cannonvale (Whitsunday) Campus: Apprentice day release:
Stage One: Mondays 9am – 3.30pm
Stage Two: Tuesdays 9am – 3.30pm
Stage Three: Wednesdays 9am – 3.30pm
Mt Isa Campus: Please enquire at sign up
Townsville (Pimlico) Campus: Apprentice block release 3 days per week Stage 1,2 and 3.
Students may be required to attend evening classes and/or weekend activities.