Cookery Courses

  • Certificate III in Hospitality (Commercial Cookery)View Details
  • Certificate IV in Hospitality (Commercial Cookery) View Details

Certificate III in Hospitality (Commercial Cookery)

Certificate III in Hospitality (Commercial Cookery)

Certificate Details:

Duration:1 year

Intakes:Various start dates

Location:Adelaide, Brisbane, Cairns, Darwin, Melbourne, Perth, Sydney, Gold Coast, Sunshine Coast, Newcastle, Rockhampton, Wollongong, and more locations on request

This course is for students who want to become qualified cooks. You will acquire the skills and knowledge needed to operate as a cook in a commercial kitchen environment. You will learn about communication, occupational health and safety procedures and workplace hygiene.

You will learn how to produce quality foods, plan menus, control costs and work as part of a team in a kitchen/hospitality environment. Practice skills will be developed for the hygienic preparation and service of a range of meals in a professional manner.

The course contains a range of elective units specific for various industry sectors.

This course does not qualify you as a trade cook. Trade recognition is given as a Certificate of Proficiency issued by the NSW Vocational Training Tribunal on completion of appropriate cookery work experience.

Academic Requirements: Higher School Certificate or overseas equivalent

 

Language Requirements: Academic IELTS 5.5 or TOEFL (iBT) 46 or Advanced English or equivalent


Certificate III in Hospitality (Asian Cookery)

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Certificate IV in Hospitality (Commercial Cookery)

Certificate IV in Hospitality (Commercial Cookery)

Certificate Details:

Duration:1 - 2 years

Intakes:Various start dates

Location:Adelaide, Brisbane, Cairns, Darwin, Melbourne, Perth, Sydney, Gold Coast, Sunshine Coast, Newcastle, Rockhampton, Wollongong, and more locations on request

This course is for qualified cooks who want to develop professionally in the areas of practical cookery and kitchen management.

You will develop a broad range of practical and theoretical skills for the management of a dynamic and innovative kitchen environment. This course builds on the qualified cook's qualification by providing more advanced practical cookery skills.

In addition you will develop human resource and communication skills for effective supervision, customer service, marketing, sales and team development, whilst exercising your own judgement and flair.

Academic Requirements: Higher School Certificate or overseas equivalent

 

Language Requirements: Academic IELTS 5.5 or TOEFL (iBT) 46 or Advanced English or equivalent

Certificate IV in Hospitality (Asian Cookery)

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