This program is suitable for those individuals wishing to seek a future in food and the hospitality industry as a chef. Offered over 6 weeks part-time, this program will equip participants with the basic skills and knowledge necessary to be able to start an apprenticeship and begin their culinary journey.
ICE will assist in finding the suitable apprenticeships for participants with one of our many first class award winning restaurant partners.
This program is run at the Coorparoo Campus and in partnership with Preston Campbell Foundation at Dreamworld and Oz Harvest.
These programs are offered on a day release basis on a Monday, Tuesday or Wednesday depending on the apprenticeship level.
Participants need to be currently employed and contracted as an Apprentice Chef in Queensland.
For more information contact ICE on 1300 THE ICE (843 423)
Registered Trade Skills Pathway (RTSP)
We also expect that the students will have had some experience in a professional kitchen and most of all, possess a desire to become qualified, but not necessarily by the traditional apprenticeship system.
Most of our students already enrolled or having completed this course last year, were experienced cooks, chefs and kitchen hands that have not been able to complete an apprenticeship due to many constraints including: time, job positions (casual), transient employment (moving from job to job), family commitments (parents or main carers for children), money issues around wages (low income as an apprentice isn’t suitable) and most of all mature aged experienced students not wanting to start the apprenticeship as a lowly first year apprentice!
This certificate is offered by ICE as an RPL program with our workplace assessors. ICE will develop an individualised training plan for required ‘gap training’ and ‘college based learning’, for each individual participant. College classes may be either a Monday, Tuesday or Wednesday afternoon/evening at our Coorparoo campus, depending on the subjects and levels.
Participants for this qualification should be in a senior or supervisory position (Chef de Partie, Sous, Head Chef or Executive Chef) or be in a team leading role in the kitchen. Participants should be able to operate independently or with limited guidance from others and use discretion to solve non-routine problems.
Hospitality Management /
This is a brand new, cutting-edge program for experienced chefs and cooks who wish to continue their culinary education with ICE.
This Diploma is offered by ICE as an RPL program with our workplace assessors. ICE will develop an individualised training plan based on the RPL granted and required ‘gap training’ and ‘college-based learning’ for each individual student.
Participants will learn how to run a profitable and successful culinary business, with entrepreneurship and leadership skills, kitchen management, financial control for chefs, along with advanced patisserie and chocolate skills (if the participant chooses this pathway).
Advanced Patisserie Course
This fabulous program is for qualified chefs or experienced cooks/chefs who wish to develop more advanced patisserie and chocolate skills. Students will learn gateaux, pastries, chocolate confectionery and artisan breads.
It’s offered part time on a Monday from 3.00pm to 9.00pm over 10 weeks. It is embedded into the Diploma and the Cert IV Commercial Cookery or can be taken as a stand alone part time course. Cost of course is $999.00 if not taken with the Diploma or Cert IV Commercial Cookery course.