Cookery Programs
The hospitality department delivers an extensive cookery program for both apprentices and non-apprentices.
Curriculum initiatives developed in consultation with cookery representatives included a restructure of the apprenticeship to increase the practical skills early in the apprenticeship training and the introduction of kitchen management principles towards the latter part of their program. This change aims to introduce supervision and management concepts such as costing and control, profit percentages at a time when the apprentice could expect to be given extra responsibility , particularly towards the end of their training contract.
The Certificate III in Hospitality (Patisserie) is another initiative which provides an opportunity for qualified cooks to increase their patisserie knowledge and skills. The program builds upon the trade course and is delivered one day each week for 12 months.
Full time cookery programs are also offered for non apprentices at Certificate III level.
The standard of NMIT cookery programs has been consistently recognised by industry, with many prestige awards and competitions being won by NMIT apprentices. These include competitions such as :
- Australia-TAFE 2008 Culinary Trophy
- VICTAFE Cookery Challenge
- NMIT Cook of the Year
- Nestle Golden Chef Hat
- Australian Culinary Federation - culinary challenge
Training in Partnership with Industry
The department's unique philosophy of 'training in partnership with industry' enables our team to offer the most extensive range of cookery training options in Australia. This principal underpins every aspect of our operations, resulting in enhanced training for our students and increased career opportunities for our graduates. Our training involves active participation in major industry events and projects with industry bodies and associations to provide students with industry-based learning experiences. The department participates in major events such as the Spring Racing Carnival and the grand prix.
Facilities
The facilities at NMIT have been purpose-built in consultation with industry leaders and offer sophisticated training environments that utilise the latest in technologies and equipment.
Training facilities include:
- Two food and beverage outlets; St Georges, an 80 seat fine dining restaurant at Preston;
- and Level 3 Bistro, a 40 seat bistro at Collingwood
- Commercial-standard kitchens
- Changerooms and lockers
- Multimedia and internet laboratories, including four computer laboratories with Windows 2003
Staff
Our teaching staff are experienced and current practitioners from all sectors of the hospitality industry. In addition, our trainers hold a range of academic and industry qualifications. Our training expertise has been recognised by the high calibre of our industry partners who are part of our training team. Our partners contribute a wealth of knowledge and expertise, enable our involvement in hospitality industry events and provide access to the Victorian hospitality industry.
Industry support and sponsorship
NMIT's Faculty of Tourism and Hospitality has ongoing support and sponsorship from a number of large and highly-regarded companies which enhance our position within industry, including:
- Cassella Estate
- Long Gully Estate
- Darling Park Estate
- Coffex Coffee
- Alepat Taylor (Baitz)
- Aitken Hill
- De Bortoli Winery & Restaurant
- Darebin City Council
- Dura-Wear Uniforms & Equipment
- Melbourne Oyster Bar & Seafood Restaurant
- P.J Meats
- Tassal Group
- Chefs Choice
- Hotel Agencies
- Taranto's Fruit & Vegetable Supply
- French's Laundry & Dry Cleaning (Vic) Pty Ltd
- Fresh Generation Pty Ltd
The Hospitality department is also proud to be associated with the following organisations:
- Alepat Taylor
- Clubs Victoria
- Coffex Coffee
- Dura-Wear/Club Chef
- French's Laundry and Dry Cleaning
- G.K. Culinary Books
- Grand Prix Corporation
- Liquor Licensing Victoria
- McWilliams Wines Pty Ltd.
- Orlando-Wyndham
- Peter Rowland Major Events
- Restaurant and Caterers Association of Victoria
- Rotary Club of Preston
- Skilled Engineering
- Spotless Services Australia Limited
- Spring Racing Carnival
- Tattersalls
- United Hospitality Recruitment
Available Courses (5)
Certificate II in Hospitality (Kitchen Operations)
This course is designed for people seeking a career in Hospitality, concentrating on the area of cookery. The course is suitable for those who may be currently working in the industry and wish to obtain formal qualifications. The course provides participants with knowledge and experience in practical food production. All modules are accredited National Modules.
Certificate III in Hospitality (Commercial Cookery)
This course is designed for applicants who wish to gain the skills to meet the demands of the culinary industry. It is preferred that full-time students enrolling in this certificate have some recent industry experience or are working part-time in the industry. All modules are nationally accredited.
Certificate III in Hospitality (Commercial Cookery) - Apprenticeship
This course is designed for applicants who are employed as an Apprentice Cook. They can be employed either full-time or part-time or still attending secondary school. The course provides participants with the skills, knowledge and attitudes to meet the demands of the culinary industry.
Certificate III in Hospitality (Patisserie)
This course is designed for applicants who are employed as an Apprentice Cook or those seeking a qualification in this field. They can be employed either full-time or part-time. The course provides participants with the skills, knowledge and attitudes to meet the demands of the speciality area of pastry in the culinary industry. It is preferred that full-time students enrolling in this certificate have some recent industry experience or are working part-time in the industry. All modules are nationally accredited.
Commercial Cookery - Pre-Apprenticeship
The course aims to provide the participant with the skills and knowledge to gain employment as an apprentice or a kitchen worker within a cookery environment.
