Students Embrace Hands-On Learning in TAFE Cookery and Hospitality Courses

TAFE Queensland’s cookery and hospitality courses at the Whitsundays campus are proving to be a recipe for success, attracting a diverse range of students from around the world, each bringing their own passion for food and customer service to the classroom.

Students in both study areas praise the design of the courses, describing them as a well-balanced blend of theory and practical experience.

Students typically spend about two and a half days a week in the kitchen, along with time in the computer room for theoretical learning, covering everything from food safety to completing assessments.

For many, the hands-on, practical experience at TAFE Queensland has been a game-changer. One student reflected, “I tried online courses before, but it wasn’t the same. I like hands on experience and learning from the teacher.”

Career aspirations among the students vary. Some are aiming for a future in professional kitchens or managing restaurants, while others are still exploring their options. But all students share an interest in the food industry – whether it’s hospitality or cookery – and they love the courses, which open doors to a wide range of career paths across the sector.

Many students are already gaining industry experience, working as kitchen hands or in front-of-house roles at local cafes and restaurants.

The practical side of the course has left a strong impression on all of the students, the students love getting in the kitchen, learning new techniques and cuisines.

The hospitality courses are also popular, with one student saying they enrolled under the impression they would prefer the cooking component, but now prefer hospitality more.

A student completing their Diploma of Hospitality Management (SIT50422) expressed how it is great to learn and understand how a business can run.

Scott Edmonds teaches the Diploma of Hospitality Management (SIT50422) and Certificate III in Hospitality (SIT30622). He leads the training, offering students a blend of practical skills and industry knowledge designed to prepare them for a wide range of careers in the sector.

In terms of teaching style, Scott focuses on a strong knowledge base first, including understanding the products, anticipating guest needs, and developing transferable systems and routines.

"If I can make students comfortable with the systems – like how to set up, serve, and handle service tasks – then they can focus on the more complicated parts like adjusting to new menus," he said.

For entry-level students, the emphasis is on practical skills and building confidence for those crucial first shifts. At the diploma level, the focus shifts to career development and management pathways, preparing students for a range of futures from supervising kitchens to running their own businesses.

Students are trained for high-end service, even though local opportunities vary.

“We shoot for the higher end because it’s easier to teach those skills that they may not need on their first shift, rather than when they arrive for that first shift, and then not have the skills, Scott explained.

“We try to prepare them for those higher end venues, so they are prepared for every environment, and then if they end up working somewhere where they simply don't do table service, they’ve still got that skill set in their pocket.”

The state-of-art campus training restaurant and café plays a key role in student development. The real-world environment provides cookery students studying courses such as the Certificate III in Commercial Cookery (SIT30821) and Certificate IV in Kitchen Management (SIT40521) with practical kitchen training. During the regular public lunches, hospitality students gain hands-on service experience.

With a growing need for skilled hospitality and kitchen workers in the region, graduates from TAFE Queensland jump into the industry with all the skills they need to succeed, and more.

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Hospitality and Cookery students at TAFE Queensland Whitsunday Campus. Photo credit: Daniel Heggie

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