This course extends participants’ skills beyond domestic cooking to have an introduction to meal preparation in a commercial environment. Courses will be seasonal so participants can build on their skills over the year.
Each session has a minimum ratio of 1 team member to 3 participants.
Term 1: 5 February -16 April 2019
Term 2: 30 April- 25 June 2019
Term 3: 2 July - 24 September 2019
Term 4: 29 October - 17 December 2019
This program does not operate on Jewish or Public Holidays.
NDIS Line Item & Pricing*:
*Pricing is subject to change in line with the NDIS price guide
Transport: please note that Access is unable to provide transport to and from programs.