Employment Training
Other Ranks (Non Technical)
ADF Initial Cooks Course: 19 Weeks
The Initial Cook's Course is conducted at the ADF School of Catering (ADFSC), HMAS CERBERUS, Westernport, Victoria.
Chisholm Institute of TAFE in partnership with ADFSC delivers the training. Initial cooks will be signed up as apprentices by Apprenticeships Victoria.
The ADF Initial Cooks Course provides both practical and theoretical instruction in all aspects of cookery and kitchen activities. Subjects taught include kitchen safety, hygiene, knife handling, care and maintenance, cooking techniques, food inspection, preparation and storage, food decoration and presentation, meat recognition and handling, and field/deployment cookery which will include siting and establishment of a field kitchen, tentage and camouflage, and the operation and maintenance of field catering equipment.
Upon completion of the course, trainees are awarded Certificate III in Hospitality (Commercial Cookery).
Subject to completion of 4 years service in the mustering and all training, including successful completion of the ADF Cooks Competency Logbook, a member is awarded Cook trade papers.
Qualified
After successfully completing recruit training, Direct Entrants are required to attend the Australian Defence Force School of Catering (ADFSC) located at HMAS CERBERUS, near Hastings, VIC for validation of original certificates and Cook's uniform kitting. Entrants will also be issued the Air Force Cooks Competency Logbook for the recording of further training and employment competencies.
Qualified entry Cooks also complete a 2 week Field Catering course at the Army Logistics Training Centre (ALTC) Latchford Barracks near Wodonga, VIC and additional Air Force specific competencies.
Other Ranks (Non Technical) (Reserve)
All direct entry cooks, trainee or qualified are required to complete Recruit Training.
Recruit training is followed by the Cook Initial course. The scheduling of courses and the availability of the individual may allow initial training and basic trade training to be undertaken and completed out of sequence.
Qualified entrants are required to have a Certificate III in Hospitality (Commercial Cookery), with the ADF required Units of Competence, and to complete a 2 week Army Initial Field Catering course at the Army Logistics Training Centre (ALTC), near Wodonga, VIC to qualify them as a Cook in the Active Reserve.
A Direct Entry trainee is required to complete the 21 weeks of training covering the ADF Initial Cooks' Course at the Australian Defence Force School of Catering (ADFSC) located at Cerberus, VIC and the Army Initial Field Catering Course at ALTC. Graduates receive a Certificate II in Hospitality (Commercial Cookery).
Alternatively, a trainee could complete a Certificate III in Hospitality (Commercial Cookery) on a part-time basis through their local TAFE and then attend the 2 week Initial Field Catering Course at ALTC. Once all formal training is complete, Cooks will complete a Competency Log and consolidate their training in the workplace at various military bases.
Actual time taken to complete the course will depend on the availability of the trainee and the individual TAFE/ADF School of Catering training program. For example, Certificate III in Hospitality (Commercial Cookery) at the Northern Territory University requires 916 nominal hours and is delivered in 5 separate 4 week block release sessions or by attending one day a week for 5 semesters. The Certificate III in Hospitality (Commercial Cookery) can also be undertaken as 12 months full time or 2.5 years part time.
The avenue of training utilised will depend on a member's locality and preferences, vacancies on courses and funding available. Reserve personnel wishing to undertake full time training would typically be provided a short-term contract under Air Force Act 4J(3) on full time duty to attend the course. Reserve Squadron Training Flight staff will arrange for the reservist trainee to be provided with a mentor and an appropriate workplace environment for practical experience. Training staff will monitor the trainee's progress and provide the necessary assistance to ensure that the reservist graduates.
Cooks will also be required to gain certain vehicle licences as they progress through their career. These courses will be undertaken at the member's unit.
Further employment training will be required for promotion during a Cook's career.