There are no specific entry requirements as per the qualification details or training package. International students entering this course at Hilton Academy must meet the following entry requirements:

Language, Literacy and Numeracy (LLN) Assessment

All international learners will undertake pre-training review to determine suitability for the course and student needs. The aim of the review is to identify their training needs through questions on previous education or training, relevance of the course to applicant, relevant experience and interview conducted by Hilton Academy enrolment officer. Interview will also aim to identify any support needs and possible RPL opportunities.

Through pre-training review learner will demonstrate that they have necessary skills to successfully complete the course

Hardware/Software requirements

Hilton Academy will provide access of computers/laptops during classroom hours, however for students to work on assessments, tasks and self-study all learners are expected to have access to a laptop or computer with windows operating system and office application like Microsoft word at their own cost.

Note: Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills.

Kitchen toolkit

Applicants will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives and small equipment. Students may wish to arrange this equipment themselves or Hilton Academy can provide them a toolkit for an additional cost. Students will need these to undergo the training effectively.

Physical requirements

Applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course learners are expected to handle complex foods – e.g., cooking of various processed or raw meats, poultry, seafood’s, dairy items, and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course.

Hilton Academy will identify any such barriers presented by students during pre-training review and provide required support and reasonable adjustment where possible.

Relates to the learning achieved outside the formal education and training system. It is an assessment process that assesses the individual’s non-formal and informal learning. This may include any combination of formal or informal training and education, work experience or general life experience to determine the extent to which that individual has achieved the required learning outcomes, competency outcomes, or standards for entry to, and/or partial or total completion of, a qualification.

To receive RPL, we assess your previous work, education and life experiences against recognised qualifications.

Applications for RPL must be made prior to the commencement of the course – please speak with the Student Support Officer if you wish to apply. There is a fee for consideration of RPL applications.

Students in this qualification will be progressing from SIT50322 Diploma of Hospitality Management and will receive advanced standing credits as per AQF guidelines (AQF Qualifications Pathway Policy section 2.1.8) allowing them to complete this course in a shorter duration.

Students who have existing skills, knowledge and experience without a formal qualification may apply for recognition of prior learning. Duration and course fees of successful RPL candidates will be evaluated and advised based on the amount of RPL granted.

This process is outlined in Hilton Academy Student Enrolment & Induction Policy and Assessment Policy.

The following assessment methods (not limited to) may be used to assess the students:

• Written and oral questions
• Project based assessment
• Third party reports
• Observation

Face-to-face delivery:

This program will be delivered in the classroom. Practical face-to-face training will be provided in a commercial training kitchen.

Delivery site:

Campus Delivery: Level 6, 250 Collins Street Melbourne 3000

Practical Kitchen: Unit 4, 60 Stubbs St, Kensington VIC 3031

Course duration:

The standalone duration for this qualification for direct entry students is expected to be completed in 78 weeks. This will include 60 weeks of face-to-face training and assessment spread over 6 terms of 10 weeks each and 18 weeks of term breaks (accumulative).

For students entering into this qualification as a pathway (this strategy) from their previous studies of Certificate IV in Kitchen Management are expected to complete it in 26 weeks. This will include 20 weeks of face-to-face training and assessment spread over 2 terms of 10 weeks each and 6 weeks of term breaks.

There are no specific entry requirements as per the qualification details or training package. International students entering this course at Hilton Academy must meet the following entry requirements:

Additionally, all international learners will undertake pre-training review to determine suitability for the course and student needs. The aim of the review is to identify their training needs through questions on previous education or training, relevance of the course to applicant, relevant experience and interview conducted by Hilton Academy enrolment officer. Interview will also aim to identify any support needs and possible RPL opportunities.

Through pre-training review learner will demonstrate that they have necessary skills to successfully complete the course

Language, Literacy and Numeracy (LLN) Assessment

All students will be required to complete an LLN assessment prior to the commencement of the course. – it is a diagnostic process to identify if prospective student requires LLN support during study.

Hardware/Software requirements

Hilton Academy will provide access of computers/laptops during classroom hours, however for students to work on assessments, tasks and self-study all learners are expected to have access to a laptop or computer with windows operating system and office application like Microsoft word at their own cost.

Note: Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills.

Kitchen toolkit

Applicants will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives and small equipment. Students may wish to arrange this equipment themselves or Hilton Academy can provide them a toolkit for an additional cost. Students will need these to undergo the training effectively.

Physical requirements

Applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course learners are expected to handle complex foods – e.g. cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course.

Hilton Academy will identify any such barriers presented by students during pre-training review and provide required support and reasonable adjustment where possible.

Relates to the learning achieved outside the formal education and training system. It is an assessment process that assesses the individual’s non-formal and informal learning. This may include any combination of formal or informal training and education, work experience or general life experience to determine the extent to which that individual has achieved the required learning outcomes, competency outcomes, or standards for entry to, and/or partial or total completion of, a qualification.

To receive RPL, we assess your previous work, education and life experiences against recognised qualifications.

Applications for RPL must be made prior to the commencement of the course – please speak with the Student Support Officer if you wish to apply. There is a fee for consideration of RPL applications.

If you have previously completed a unit with the same unit code or unit title as in your new course, you may be eligible for a credit transfer and you may not have to repeat that unit. You will need to complete a credit transfer application form, and provide a certified copy of the transcript of statement of attainment. There is a fee for this process. Applications for credit transfer must be made prior to the commencement of the course.

Students in this qualification will be progressing from SIT40522 Certificate IV in Kitchen Management and will receive advanced standing credits of up to 52 weeks as per AQF guidelines (AQF Qualifications Pathway Policy section 2.1.8) allowing them to complete this course in a shorter duration.

Students who have existing skills, knowledge and experience without a formal qualification may apply for recognition of prior learning. Duration and course fees of successful RPL candidates will be evaluated and advised based on the amount of RPL granted.

This process is outlined in Hilton Academy Student Enrolment & Induction Policy and Assessment Policy.

The following assessment methods (not limited to) may be used to assess the students:

• Written and oral questions
• Project based assessment
• Third party reports
• Observation

Potential employment options are in the commercial cookery sector in the roles such as chef or chef de partie.

There are no specific entry requirements as per the qualification details or training package. International students entering this course at Hilton Academy must meet the following entry requirements:

Additionally, all international students are required to:

• undertake pre-training review to determine suitability for the course and student needs during the enrolment process.
• complete an LLN assessment prior to the commencement of the course – it is a diagnostic process to identify if prospective student requires LLN support during study

Note:

Learners should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.

Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills.

Relates to the learning achieved outside the formal education and training system. It is an assessment process that assesses the individual’s non-formal and informal learning. This may include any combination of formal or informal training and education, work experience or general life experience to determine the extent to which that individual has achieved the required learning outcomes, competency outcomes, or standards for entry to, and/or partial or total completion of, a qualification.

To receive RPL, we assess students previous work, education and life experiences against recognised qualifications.

Applications for RPL must be made prior to the commencement of the course – please speak with the Student Support Officer if you wish to apply. There is a fee for consideration of RPL applications.

If students have previously completed a unit with the same unit code or unit title as in students new course, students may be eligible for a credit transfer and students may not have to repeat that unit. Students will need to complete a credit transfer application form, and provide a certified copy of the transcript of statement of attainment. There is a fee for this process. Applications for credit transfer must be made prior to the commencement of the course.

Assessment will occur through a variety of methods, including projects incorporating role-plays, case studies and short answer questions.

Assessment conditions will ensure a simulated workplace environment.

Assessment tasks may:

• Reflect real life work tasks.
• Are required to be performed within industry standard timeframes as specified by assessors in relation to each task.
• Are assessed using assessment criteria that relate to the quality of work expected by the industry.
• Are performed to industry safety requirements as relevant.
• Utilise authentic workplace documentation.
• Require students to work with others as part of a team.
• Require students to plan and prioritise competing work tasks.
• Involve the use of standard, workplace equipment such as computers and software.
• Ensure that students are required to consider workplace constraints such as time and budgets.