Teaching and Training Philosophy

Teaching Styles

A variety of teaching and training methods are used, including teacher/trainer directed learning, lectures, tutorials, demonstrations, student research, teamwork, group projects and presentations and interactive practical hands-on classes in a simulated workplace kitchen environment.

Structure of Classes and Hands-on Learning

Students will be required to attend campus for face-to-face delivery of lectures/ tutorials and practical workshops for three days per week (eight hours each day)

To facilitate the student learning environment and development of hands-on skills, and interaction with the teacher/trainer class sizes are kept small with the average class size being 16-18 students.

Units of competency will be grouped together and where appropriate (when learning outcomes or methodologies are similar) delivered in a holistic manner to reflect industry practices and the nature and operation of a commercial kitchen environment.

Each unit of competency will require completion of all tasks and activities and will include a triangulation methodology consisting of formative and summative assessment.

Teaching and Training Staff

All teaching and training staff are qualified educators and experienced industry professionals with unique perspectives and diverse sectors of the industry to provide you, the student with a variety and understanding of different cultural, religious, and dietary learning experiences.

Lectures and Demonstrations by Industry Experts

Guest lectures and demonstrations by industry experts offer students new perspectives and opinions that are often missed in a regular class and are a valuable learning opportunity to learn about and gain insights of a topic from an industry viewpoint.

Immersive learning – Industry Visits And Field Trips

Immersive learning is a methodology that makes use of a simulated environment through which learners can become completely immersed in the learning and mastery of skill development making the transition from learning to earning (gaining employment) transferable.

Campus and Facilities

Modern, well-appointed, and equipped facilities (classrooms and practical workshops (commercial kitchens), in a central location, close to public transport, parking, shopping and accommodation.