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It outlines eligibility and study mode information, 2026 fee options, assessment methods, and supports such as study and career pathways, RPL, credit transfer, and program withdrawal arrangements.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/exam/","Exam",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/vtp497-basic-cooking-skills-for-tour-guides-version-1-course-details/271563/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/vtp497-basic-cooking-skills-for-tour-guides-version-1-course-details/271563.png","ImageObject",300,407,{"name":42,"@type":43},"Ezra","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-02","2026-09-15",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",8,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What is VTP497 Basic Cooking Skills for Tour Guides designed to achieve?","Question",{"text":63,"@type":64},"It provides an introduction to food preparation for tour guides, supporting more enhanced and interactive tour experiences through practical cooking demonstrations or classes.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"Where and how is the course delivered?",{"text":68,"@type":64},"The program is delivered face-to-face with practical hands-on teaching in a simulated commercial kitchen environment at CDU’s Alice Springs Campus over ten lessons (4 hours per lesson).",{"name":70,"@type":61,"acceptedAnswer":71},"What assessment methods and pathways are included?",{"text":72,"@type":64},"Students may be assessed through written tasks, questioning, portfolios, work samples, direct observation, practical assessments, and third-party feedback. 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This will assist with the delivery of enhanced tour experiences. Tour guides with cooking skills can offer hands-on cooking demonstrations or classes, making the tour more interactive and engaging for participants  \nELIGIBILITY/ENTRY REQUIREMENTS  \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) | Alice Springs |\n| --- | --- |\n| Duration * | This program is delivered over ten (10) lessons (4) hours per lesson |\n| Study mode ^^ | Face-to-face and practical hands-on delivery in a simulated commercial kitchen environment at CDU’s Alice Springs Campus. |\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* | $220.50 * (Regional and Remote only) |\n| Full Fee | $1,334.55 |\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.  \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  \nPage 1 of 3  \nVTP497 Basic Cooking Skills for Tour Guides 2026 – Version 1 – Regional and Remote  \nCRICOS Provider No. 00300K (NT/VIC) | 03286A (NSW) | RTO Provider No. 0373 | ABN 54 093 513 649  \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) .  \nStudents are encouraged to submit any requests for credit from previous studies at the time of enrolment, to ensure they are not enrolling in units they may not need to undertake.  \nRESOURCES  \nStudents are issued with all required resources for this program, including hair nets. Students are to wear long pants and shirts with sleeves and covered footwear during class.  \nSTUDY AND CAREER PATHWAYS  \nFurther training pathways from this program include but are not limited to SIT30821 Certificate III in Commercial Cookery. Possible occupations relevant to SIT30821 include:  \n• Commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee","cbCaiayA51ka9ka4","https://ap.wps.com/l/cbCaiayA51ka9ka4","pdf",340876,"English","# Course Overview\n## Eligibility and Delivery Details\n## Fees\n# Assessment and Recognition\n## Assessment Methods\n## RPL and Credit Transfer\n# Program Content and Support\n## Units of Competency\n## Resources and Support Services\n## Withdrawing from a Program\n## Contact Details","[{\"question\":\"What is VTP497 Basic Cooking Skills for Tour Guides designed to achieve?\",\"answer\":\"It provides an introduction to food preparation for tour guides, supporting more enhanced and interactive tour experiences through practical cooking demonstrations or classes.\"},{\"question\":\"Where and how is the course delivered?\",\"answer\":\"The program is delivered face-to-face with practical hands-on teaching in a simulated commercial kitchen environment at CDU’s Alice Springs Campus over ten lessons (4 hours per lesson).\"},{\"question\":\"What assessment methods and pathways are included?\",\"answer\":\"Students may be assessed through written tasks, questioning, portfolios, work samples, direct observation, practical assessments, and third-party feedback. The course also includes information on RPL and credit transfer options.\"}]","VTP497 Basic Cooking Skills for Tour Guides - Version 1 - Course details | PDF"]