Work Training for Culinary Professionals(WTPCP)
Overseas Culinary graduates and professionals consider Australia as a training ground for International practices in the Culinary world.
The Australian Centre of Further Education (ACFE) has created a program that will both suit Hospitality and Culinary graduates and professionals alike for Occupational Traineeship.
ACFE subsequently designed the Work Training Program for Culinary Professionals (WTPCP) in order to consolidate and enhance the skills and knowledge of overseas trained chefs, or newly trained overseas graduate. The WTPCP is not part of the Australian Qualifications Framework (AQF).
Objective of the Work Training Program for Culinary Professionals
- To further enhance the skills of overseas trained chefs after completing the initial training requirements to have a better chance of employment in Australia or other countries.
- To gain more skills and training in various areas of Commercial Cookery in Australia
- Must have completed a minimum of Certificate IV in Commercial Cookery; or
- Advanced Diploma of Hospitality or Bachelor of Business in Hospitality
- Must have an English Proficiency test of any of the following:
- IELTS Overall or better
- PTE 42 or better
- ACFE LLN test
Course Fee and Refund Policy
- Fee is required with completed ACFE Application Form
- Application Fee of $250.00 (non-refundable)
- Course Fee $10,000, includes
- Tuition Fee
- 402 Visa Processing Fee
- For offshore application, student is eligible for refund due to visa rejection.
|Core Competency Review||This program will review the core competencies required by the industry to allow chefs to remain current with their skills and work safety and efficiency within the kitchen environment.|
|Practice Chef Program||This program intended to develop all of the skills of the chef to work in collaboration with other chefs, suppliers and front of house staff with in the restaurant environment in order to be successfully and consistently deliver hospitality service|
|Advanced Food Safety Plan||This program is designed to ensure that chefs completing the program are able to work compliantly within all aspects of the food safety plan of Australian Local Council Food Safety Plan requirements.|
|Managing Restaurant Cost||This program is designed to ensure that all chefs completing the program are able to effectively manage all of the costs of running the kitchen ensuring its profitability and food cost requirements|
|Advanced Menu Creation||This program will provide chefs with the skills and knowledge to create suitable menus taking into consideration customer needs, seasonal variation, menu balance and contemporary menu trend.|
|Master Class 1||This program will provide chefs with advanced cooking skills in the area of stock, soup, sauce and dressing creation.|
|Master Class 2||This program will provide chefs with advanced cooking skills in the areas of seafood, meat and poultry ensuring a high level of consistency and compliance with current food trends.|
|Master Class 3||This program will provide chefs with advanced cooking skills in the areas of dessert and pastry ensuring a competency that will allow for effective management of dessert menu and creation and delivery.|
|Master Class 4||This program will provide chefs with the ability to cook and manage Sous vide a current trend in commercial and bulk cooking.|
|Critical Thinking and Time Management for Chefs||This program will develop the skills of the chef as a critical thinker, enhancing trouble shooting, and enabling effective decisions to be made during food service and food preparation.|
|Advanced Presentation||This program will enhance the skills and knowledge surrounding current trends in advanced preparation for a range of different restaurant styles from café to fine dining.|
|Managing Staff as a Head Chef||This program will provide chefs with the essential ability to be able to manager a team and move into a head chef role, understanding kitchen dynamics and leadership.|
|Advanced Communication||This program will enable chefs to conduct themselves in a professional manner in a kitchen environment enhancing written and spoken communication for service and preparation.|
|Research||This program will provide chefs with the skills and knowledge to proactively research and network within the cooking industry in order to ensure that they can remain current and in trend.|