シェフのコースでの授業は講義と実技に分かれています。メニュー作りから始まり、実際に現場での研修も含めてかなり実践的な内容となっています。パン作りやデザートなども含み、いわゆる西洋料理全般を幅広く学んでいくことになります。また調理についてだけでなく、店舗運営や人材教育等、マネージメントとして必要なスキルも同時に学んでいくことになります。

科目例：

• Clean kitchen premises and equipment

• Participate in environmentally sustainable work practices

• Participate in safe work practices

• Work effectively with others

• Provide first aid

• Participate in safe food handling practices

• Prepare food to meet special dietary requirements

• Produce cakes, pastries and breads

• Produce meat dishes

• Produce poultry dishes

• Produce seafood dishes

• Work effectively as a cook

• Coach others in job skills

• Plan and cost basic menus

• Coordinate cooking operations

• Manage finances within a budget

• Interpret financial information

• Control Stock

• Produce desserts

• Maintain the quality of perishable items

• Produce appetisers and salads

• Produce dishes using basic methods of cookery

• Produce stocks, sauces and soups

• Produce vegetable, fruit, egg and farinaceous dishes

• Use food preparation equipment

• Use hygienic practices for food safety