About Technical Institute of Victoria

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification describes the skills and knowledge for specialist or managerial job roles in the production horticulture industry including owner, farm manager, head grower, crop manager, section manager, dispatch manager, sales manager, marketing manager and specialist consultants.

Individuals with this qualification will take personal responsibility and exercise autonomy in undertaking complex work. They must analyse information and exercise judgement to complete a range of advanced skilled activities.

This qualification describes the skills and knowledge for supervisory/managerial job roles in the production horticulture industry including grower, field manager, supervisor, crop grower, plant manager, integrated pest manager, quality assurance, compliance manager and human resources manager.

Individuals with this qualification perform tasks involving technical skills, problem solving and supervisory skills to operate, monitor and improve performance of production horticulture systems and may supervise staff.

This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

This qualification reflects the role of commercial cooks who use a wide range of welldeveloped cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.