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Informed choices - Food preparation

In order to make an informed choice about the suitability of a course, you must take into account the essential skills and knowledge in addition to the critical aspects of assessment of a course or qualification.

Please review this informed choices information and think about whether you might experience challenges in meeting the student expectations and inherent requirements.

  • If you think you might experience challenges related to a disability or mental health condition, you should discuss your concerns with the Head of Programs or Principal Lecturer, or an Accessibility and Learning Support Officer.
  • If you have made an informed choice that this is not the right pathway for you, please consider another qualification.

Please read the following information carefully. The accordions below set out the expectations and inherent requirements of a student training in the following qualifications:

  • Certificate III in Commercial Cookery
  • Certificate IV in Kitchen Management
  • Certificate III in Patisserie
  • Certificate IV in Patisserie

Communication Skills and Abilities

  • The ability to read and interpret standard recipes.
  • Listen actively and respond accordingly to colleagues.
  • Communicate using open questioning techniques to ensure understanding

Technical and/or Motor Skills and Abilities

  • Physical ability to use a range of large and heavy commercial kitchen equipment.
  • Ability to measure quantities of ingredients using simple measuring instruments.
  • Handle temperature probes, thermometers, and humidity controls.
  • Ability to demonstrate your skill in adjusting the taste, texture, and appearance of food products.

Cognitive Skills and Abilities

  • Analyse menus and standard recipes to determine food preparation requirements, including production tasks.
  • Interpret manufacturer instructions and specifications for specialised equipment.
  • Evaluate the quality of ingredients and finished products, adjusting as needed.
  • Problem-solve issues in food preparation and cooking processes effectively.

Behavioural and Social Skills and Abilities

  • Be socially aware and work cooperatively within a team.
  • Apply safety procedures to ensure personal and others' well-being in the kitchen.
  • Manage production pressure and maintain productivity in a demanding kitchen environment.
  • Demonstrate a proactive approach to identifying hygiene hazards and non-compliant practices.

Mathematical Skills

  • The ability to calculate portion quantities accurately for food preparation.
  • Determine appropriate cooking times and temperatures for various food recipes.
  • The skill to estimate time required for completing tasks.
  • Use numerical features of equipment for ingredient measurement and processing.

Language, Literacy & Numeracy

Some of the core language, literacy and numeracy (LLN) skills for entry into this Industry are:

  • Reading Skills - Interpret and extract information from recipes, menus, and workplace documents to guide food preparation.
  • Writing Skills - Document recipe notes, reports, and opinions accurately, expressing ideas and instructions clearly.
  • Numeracy Skills - Calculate portions, cooking times, and ingredient measurements for precise food preparation.
  • Problem-Solving Skills - Analyse challenges, adjust food quality, and address issues during preparation and cooking processes.
  • Technology Skills - Operate kitchen equipment, use temperature controls, and apply technology to enhance food production and safety.


Listed below are the foundation skills crucial for success in food preparation training and highly valued by the industry when seeking employment. As a student, you must be able to demonstrate:


  • The capacity to effectively convey information, opinions, and concerns to diverse individuals, actively listening and responding appropriately.
  • Skill in building and maintaining relationships, fostering trust and confidence within the team.
  • The ability to interact with individuals from varied backgrounds, adapting communication styles as needed.


  • Proficiency in collaborating with others to achieve shared goals, contributing to a common outcome.
  • Respect for team members' roles whilst fostering a positive work environment.
  • The capacity to embrace direction and feedback to enhance personal and team performance.


  • The capacity to recognise potential challenges and implement suitable solutions.
  • Skill in asking insightful questions and seeking clarification when needed.
  • The willingness to take initiative in identifying issues and addressing them effectively.

Initiative and Enterprise

  • Motivation, enthusiasm, and a proactive approach to tasks.
  • The ability to seek guidance and assistance when facing challenges.
  • The foresight to anticipate tasks and needs, demonstrating initiative.

Planning and Organising

  • Effective time management skills, ensuring tasks are completed within appropriate timeframes.
  • The skill to prioritise tasks, plan and organise workloads efficiently.
  • Proficiency in managing tasks and schedules independently.


  • The aptitude to seek feedback, reflect on performance and continuously improve.
  • Willingness to take responsibility for actions and decisions.
  • Ability to evaluate personal strengths and weaknesses, seeking support when necessary.


  • The ability to recognise personal areas of improvement and seek assistance as needed.
  • Motivation to build on previous knowledge and experiences, enhancing learning outcomes.
  • Aptitude for acquiring new information and skills, embracing learning opportunities.


  • Proficiency in adapting to new technology and tools.
  • Skill in accessing information and effectively utilising digital media for study and work purposes.
  • The capacity to learn and integrate technology into tasks and responsibilities.