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However, students will need to demonstrate an appropriate level of language, literacy, and numeracy skills to undertake this course.  \nA Language, Literacy, Numeracy and Digital Literacy (LLND) evaluation helps identify any areas where you may need additional support to help you achieve your goals.  \nDELIVERY DETAILS  \n\n| Location(s) | Palmerston, Alice Springs, Katherine, Nhulunbuy, and Remote Communities |\n| --- | --- |\n| Duration * | One week (five full days) |\n| Study mode ^^ | Face-to-face, CDU training kitchen, and simulated workplace kitchen |\n\n* Duration may vary depending on how long a student takes to reach the required competency level.^ Course timetable will be provided on application for the course.  \n^^Information relating to study modes can be found in the 2026 TAFE Student Guide  \nFEES  \n\n| Fee Type | 2026 Course Fees |\n| --- | --- |\n| NT Government Supported * | $168.00* (Regional and Remote only) |\n| Full Fee | $1,379.20 |\n\nThis course is supported by the NT Government for eligible domestic students who are NT residents.  \n*For Regional and Remote-only supported courses, the delivery location of the course needs to be listed on the NTG’s Delivery allowance for VET-funded programs with regional or remote as the location category to be eligible. A limited number of NT government-supported places are available, so secure your place now.  \nFees shown are indicative and subject to change annually. Actual course fees may vary depending on the units chosen. For International non-student visa-holders; study eligibility needs to be verified before enrolment. Fees may vary depending on the visa type. The course fee rates will vary for commercial contract arrangements.  \nPage 1 of 3  \nVTP423 Basic Culinary Skills  \n2026 – Version 1 – Regional and Remote  \nCRICOS Provider No. 00300K (NT/VIC) | 03286A (NSW) | RTO Provider No. 0373 | ABN 54 093 513 649  \nFor further clarification and information on fees, fee exemptions, payment options, instalment plans, and refunds, contact CDU on 1800 061 963 or refer to TAFE Fees and Payments.  \nASSESSMENT  \nSkills and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways including written assessment, questioning , portfolios, work samples, direct observation, practical assessments and third-party feedback.  \nThroughout your course you will receive information about assessments including how, when and where assessments will be conducted.  \nRECOGNITION OF PRIOR LEARNING (RPL)  \nRPL is a process that determines whether the skills, knowledge and experience you've gained through your previous study, work or life experience can count towards a vocational training qualification at CDU. For more information, VET RPL.  \nCREDIT TRANSFER (CT)  \nCharles Darwin University as a Registered Training Organisation recognises the Australian Qualifications Framework qualifications and Statement of Attainments issued by any other Australian Registered Training Organisation (RTO) .  \nRESOURCES  \nStudents will have access to training environments, including at Charles Darwin University, Palmerston and Alice Springs Campus training kitchen, canteens, and food preparation areas.  \nSTUDY AND CAREER PATHWAYS  \nFurther training pathways from this program include but are not limited to FBP10221 Certificate I in Baking. Possible occupations relevant to FBP10221 include:  \n• Kitchen Hand  \n• Food Preparation Assistant  \nPROGRAM CONTENT  \nThis training program covers two (2) units of competency taken from the FBP Food, Beverage, and Pharmaceutical Training Package, which is recognised nationwide.  \nUNITS  \n\n| FBPWHS1001 | Identify safe work practices |\n| --- | --- |\n| FBPOPR3017 | Prepare food pr","cbCaicR0YDy9MwRq","https://ap.wps.com/l/cbCaicR0YDy9MwRq","pdf",466881,"English","# Program overview\n## Eligibility and entry requirements\n## Delivery details\n## Fees\n## Assessment\n## Recognition of prior learning (RPL)\n## Credit transfer (CT)\n## Resources\n## Study and career pathways\n## Program content and units\n## Withdrawing from a program\n## Support services\n## Contact details","[{\"question\":\"Who is eligible to enrol in VTP423 Basic Culinary Skills?\",\"answer\":\"There are no formal entry requirements, but learners must demonstrate an appropriate level of language, literacy, numeracy and digital literacy. An LLND evaluation helps identify any additional support needs.\"},{\"question\":\"Where and how is the course delivered?\",\"answer\":\"The course runs for one week (five full days) and is delivered face-to-face in CDU training kitchens and simulated workplace kitchens. Locations include Palmerston, Alice Springs, Katherine, Nhulunbuy, and remote communities.\"},{\"question\":\"How are learners assessed in this program?\",\"answer\":\"Assessment may include written assessment, questioning, portfolios, work samples, direct observation, practical assessments and third-party feedback. Learners receive information throughout the course on how, when and where assessments occur.\"}]","VTP423 Basic Culinary Skills - 2026 - Version 1 - Regional and Remote | PDF"]