International Students

 International Students:

o   Minimum age of 18 years and above

o   Satisfactory completion of Year 11 or higher from applicant’s home country.

1. Test evidence table:

or, Oxford Placement test with score 61 or higher.

Score Guide: Average test score of 61 or higher in Oxford placement test is equivalent to IELTS 6.0.

Note: Results older than two years are not acceptable (for offshore applicants)

OR

2. Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States

OR

3. Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or successfully completed substantial components (50% or more units according to the training package) Certificate IV or higher-level qualification, from the Australian Qualifications Framework.

OR

4. Evidence that they are a citizen of and hold a valid passport from the United Kingdom, the United States of America, Canada, New Zealand, or the Republic of Ireland.

OR

5. Applicants originating from students visa assessment levels 1 and 2 countries without the required IELTS or equivalent score must undertake the Language, Literacy and Numeracy (LLN) and Digital (D) literacy test. For further information on student visa assessment levels visit Department of Home Affairs’ website at www.homeaffairs.gov.au.

Additionally, the learner is required to:

Onshore International Students

o   Complete the Pre-Training Review along with the Language, Literacy and Numeracy (LLN) and Digital (D) literacy test which aims to identify training needs through questions on previous education or training, relevance of the courses to learner and relevant experience. assessment levels visit Department of Home Affairs’ website at www.homeaffairs.gov.au.

Offshore International Students

o   Complete the Pre-Training Review including LLND which aims to identify training needs through questions on previous education or training, relevance of the courses to learner and relevant experience. This will be conducted either via video call (e.g. Skype) or a phone call to the prospective learner.

Other requirements

o   Students are required to attend a minimum of 20 scheduled course contact hours per week.

o   Students must attend all scheduled training kitchen classes as part of their course requirements.

Students are required to invest approx. of 4-5 hours per week of guided learning during the training weeks and does not include the term breaks.

Workplace based training (WBT)

o   Students are required to complete a minimum of 48 food service periods of 4 hours each in a commercial kitchen to meet the qualification requirements of SIT30821 Certificate III in Commercial Cookery.

Unit: SITHCCC043 Work effectively as a cook

Computer literacy requirements

o   Students enrolling on this course must have basic computer skills. Students are required to fill in the questions related to computer and internet skills in the Pre-Training Review form provided along with the application form. Students who do not possess basic computing skills will be provided with basic support on how to use a computer. If required, students may also be referred to taking computer training before enrolment. Students can contact VAT for any further information or assistance.

Materials and Equipment Required

o   Students will not require a computer during the training sessions. However, for self-study and completing theory assessments, all students are expected to have access to a laptop or computer at home with the Windows 7 operating system or higher. Students must have an active email address for communication and be contactable by phone (mobile or landline) and by mail (postal address). All learners should also have access to MS Office applications, such as Microsoft Word, and an email platform to complete assignments and tasks outside of classroom hours.

Physical Abilities requirements

o   Students enrolling in kitchen-based courses, such as the Certificate III in Commercial Cookery, must be physically capable of meeting the demands of a commercial kitchen environment. This includes standing for long periods, lifting and carrying equipment or ingredients (up to 10–15 kg), bending, reaching, and using fine motor skills for tasks like chopping and handling kitchen tools. Students must also be able to work safely in hot, noisy, and fast-paced settings

Training Kitchen Requirement

o   All students entering the commercial kitchen must wear appropriate Personal Protective Equipment (PPE), including a clean chef’s uniform, apron, non-slip closed-toe shoes (safety boots,), and a chef’s hat or hairnet, while maintaining high personal hygiene standards, such as removing jewellery and keeping fingernails trimmed. In addition, students also required to have a complete kitchen kit consisting of a knife set with essential tools. This kit is mandatory for participation in practical training and must be purchased by the student. Students may buy the kit from any supplier of their choice, or they may choose from recommended suppliers provided by VAT.