ADF Initial Cook's Course: 22 Weeks

Training consists of:

• 19 weeks delivered by contracted training provider (currently Chisholm Institute); and
• 3 weeks Navy training delivered by ADF School of Catering.

The ADF School of Catering, HMAS CERBERUS Westernport Victoria, administers the ADF Initial Cook's Course. The course is Tri-Service with training delivered in partnership with Chisholm Institute. Upon graduation accreditation A QF 2 is awarded for a Certificate II in Hospitality (Commercial Cookery - Non Apprenticeship). Whilst undertaking training as a cook trainees are accommodated at HMAS CERBERUS. The course provides both practical and theoretical instruction in all aspects of cookery and kitchen activities. Subjects taught include food nutrition, methods of cookery and kitchen activities.

• Follow health, safety and security procedures;
• Clean and maintain kitchen premises;
• Receive and store kitchen supplies;
• Work with colleagues and customers;
• Work in a socially diverse environment;
• Follow workplace hygiene procedures;
• Establish and maintain quality control;
• Develop and update hospitality industry knowledge;
• Plan and control menu based catering;
• Organise and prepare food;
• Prepare stocks, sauce and soups, such as chicken stock, seafood Chowder, sauce béarnaise and roasted pumpkin soup;
• Use basic methods of cookery including boiling, poaching, steaming, microwaving, stewing, braising, grilling, frying, baking and roasting;
• Prepare appetisers and salads such as greek salad, marinated mushrooms, tzatziki and california rolls;
• Prepare sandwiches;
• Prepare vegetables, eggs and farinaceous dishes including poached eggs florentine, lasagna, risotto, lentil and leek burgers and potato gnocchi;
• Prepare and cook poultry and game including chicken kiev, thai chicken curry, roasted duck and kangaroo loin with mediterranean vegetables;
• Prepare and cook seafood including crispy skinned barramundi, yabby risotto and seafood crepes;
• Select, prepare and cook meat including lamb, veal, pork, beef and fancy meats (offal);
• Prepare hot and cold desserts including pavlova, fruit tarts, berry cheesecake, passionfruit soufflé, stick date pudding and Christmas pudding;
• Prepare pastry, cakes and yeast goods including bread doughs, puff pastry, danish pastry, black forest cake, swiss roll, apple strudel and profiteroles.

Assessment of the trade qualification will be made by the Cookery Training School.

QES cooks are entered as part of a GE intake and undergo basic recruit training. QES cooks will be afforded the rank of Recruit on entry, with promotion to Provisional Able Seaman on successful completion of Recruit training, providing approval for the transfer to QES has been granted.

On completion of the GE recruit course, QES Cooks undergo a trade assessment at HMAS CERBERUS to ascertain theoretical and practical trade proficiency. If this trade assessment is successfully completed, the sailor commences the QES-Cooks Bridging course, undertaking modules as recommended by HMAS CERBERUS. Confirmation of Competency Level 2 occurs on successful completion of the Bridging course.

QES Cooks who fail the trade testing or bridging course will be given the option of:

• Completing the entire Basic Cook's course at the first available opportunity and downgrading to skill grade 1 (provisional), on successful completion of the Basic Cook's course;
• Transfer of Branch (subject to manpower requirements); or
• Discharge At Own Request (DAOR).