1 Each of the practical subjects will have a related theory input.

2 The methodology of Kitchen Equipment and Commodities are an integral
part of the course. They are vital procedures and are addressed at each
lecture and are exhibited at each practical demonstration.

3 Subjects are presented in the sequence in which, ideally, they should
be taught. However, in theory, a student may opt to undertake any given
subject in any sequence in the competency/performance based models.

4 NEW APPRENTICE TRAINING AND ASSESSMENT SCHEME

For an apprentice to be eligible for a
DEPARTMENT OF EMPLOYMENT AND TRAINING
TRADE CERTIFICATE, the apprentice must have
achieved the competencies as determined by the rules
of the appropriate Trade Training Schedule (TTS).

Achievement of College listed competencies for each
apprentice, as listed in the TTS, is to be recorded
on the appropriate Trade Training Schedule
Assessment forms.

The Division of Industrial Training (DIT) will
require a completed College assessment report at the
conclusion of the apprentice's College training.
This report is to be forwarded to DIT prior to the
close of College business in the year of completion.