Pasture to Plate – Trainee Chef Experience
The Fairbridge Pasture to Plate experience is available for persons aged 15+ who would like to learn to how to cook delicious, fresh and healthy dishes using local produce and an appreciation for the land. The 9 day program will include learning basic to advanced cooking skills, Master Classes from our Head Chef and daily meal preparation, cooking & presentation delivered to you by our Hospitality Trainer. We’ll also include some exciting adventure activities like abseiling and rock climbing.
The skills you learn could all go towards a qualification in SIT20316 Certificate II in Hospitality if you choose to take the final assessment at Fairbridge. This qualification provides you with the opportunity to launch your career in hospitality and become a MasterChef!
The 9 day program will cover the following –
- Induction to an fully functioning industry kitchen – fire response, exits/evacuation, first aid, toilets, chemicals
- Hygienic practices for food safety; Contamination, physical, chemical, micro
- Viruses, Food temperature, Bacteria, Hygiene procedures, PPE
- Learn knife skills and learn how to use industry equipment
- Hands on prepping, cooking and presentation
- Working effectively with others
All of the above could lead to a National Accreditation Qualification
Stage 1 the hospitality program consists of the 9 day Pasture to Plate experience outlined above with the opportunity to do a 10 week online course towards your qualification
Stage 2 you’ll be back onsite for 2 weeks of practical
Stage 3 final assessment at Fairbridge & complete your Cert II in Hospitality
Stage 1 – $900.00 per person for the 9 day program. The program will run from 8am – 4pm with a 7.30am bus pick up and 4.30pm drop off at the Mandurah Train Station with stops along the way. Lunch and refreshments will be provided. Each participant is required to wear steel toe cap boots, long sleeve tops, full length pants and BYO water bottle. Aprons & chefs hats will be provided.
Stage 2 & 3 – $1000.00 per person includes 10 week online course, 2 weeks of practical and 2 weeks final assessment. Concessions available, please ask when booking.
This program is limited to 12 participants. Our aim is to have each participant not only complete their Cert II in Hospitality but to have the knowledge and confidence to be job ready and support themselves through university or find employment in hospitality sectors such as hotels, cafes, deli’s, restaurant’s and even FIFO work.