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雪梨TAFE NSW NSI:公立北雪梨技術學院

2年制商業廚師課程

Advanced Diploma of Hospitality + Certificate 4 Commercial Cookery

這個課程,是在TAFE NSW 的 北雪梨學院NSI Ryde 萊德校區授課。藍帶雪梨廚藝學院,也向本校區租借教室、廚房及師資。本校區位於雪梨CBD以北17公里處的綠化充沛的Ryde萊德市,這個校區的專業廚藝、觀光業管理課程的教學設施與環境,在亞太地區是最大、最新的。  

入學時間 : 二月/七月

學制 : 2年

學費 : 澳幣$32,000

年齡 : 未滿18周歲者,某些含酒精料理,將暫緩施做。

英語能力 : 學術類雅思5.5,單科不低於5

入學要求:完成高一 (Y10)

未來職場發展:

  • Area manager or operations manager
  • Cafe owner or manager
  • Club secretary or manager
  • Executive chef
  • Executive housekeeper
  • Executive sous chef
  • Food and beverage manager
  • Head chef
  • Motel owner or manager
  • Rooms division manager

未來升學路徑:

  • Bachelor of Business Administration at ACU 天主教大學
  • Bachelor of Business and Commerce at UWS 西雪梨大學
  • Bachelor of Business in Hotel Management SCU 南十字星大學

Certificate 4 Commercial Cookery

課程配置:  

  • Coach others in job skills
  • Coordinate cooking operations
  • Develop menus for special dietary requirements
  • Implement and monitor environmentally sustainable work practices
  • Implement and monitor work health and safety practices
  • Lead and manage people
  • Maintain the quality of perishable items
  • Manage conflict
  • Manage diversity in the workplace
  • Manage finances within a budget
  • Monitor work operations
  • Participate in safe food handling practices
  • Plan and cost basic menus
  • Prepare food to meet special dietary requirements
  • Produce appetisers and salads
  • Produce cakes, pastries and breads
  • Produce desserts
  • Produce dishes using basic methods of cookery
  • Produce meat dishes
  • Produce poultry dishes
  • Produce seafood dishes
  • Produce stocks, sauces and soups
  • Produce vegetable, fruit, egg and farinaceous dishes
  • Provide first aid
  • Use food preparation equipment
  • Use hygienic practices for food safety
  • Work effectively as a cook

Advanced Diploma of Hospitality

  • Manage diversity in the workplace
  • Manage finances
  • Manage operational plan
  • Develop and implement a business plan
  • Manage quality customer service
  • Manage finances within a budget
  • Prepare and monitor budgets
  • Manage physical assets
  • Research and comply with regulatory requirements
  • Lead and manage people
  • Recruit, select and induct staff
  • Monitor staff performance
  • Monitor work operations
  • Establish and conduct business relationships
  • Develop and implement marketing strategies
  • Establish and maintain a work health and safety system

Uniform List - $130.00

  • NSI White Chefs Jacket
  • Black & White Check Trousers
  • White Waist Apron
  • NSI Branded White Flat Top Hat
  • White Neckerchief
  • Name Tag

Equipment List (Cookery Case Kit) - $270.00 - $300.00

  • Chefs Knife 25cm
  • Boning Knife 12cm
  • Filleting Knife 20cm
  • Turning Knife
  • Paring Knife
  • Serrated Knife
  • Digital Scales
  • Sharpening Stone
  • Sharpening Steel 30cm
  • Palette Knife 20cm
  • Plastic Scraper
  • Vegetable Peeler
  • S/Steel Sauce Whisk
  • Wooden Spoon
  • Piping Bag 40cm (Made in Germany)
  • TAFE Piping Tube Set
  • Bristle Pastry Brush
  • Rubber Econome
  • Tea Towel
  • Oven Cloth
  • Tongs S/Steel
  • Waterproof Digital Thermometer
  • 2 Basting Spoons
  • Apple Corer
  • Knife, Fork & Spoon
  • Plastic Cutter Set
  • Non-Slip Mat
  • Double Parisienne Cutter
  • Plastic Tool Box & Lock

 

Ryde 2年 32000 Y10 5.5

 

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