TOP 10 BACHELOR OF CULINARY ARTS CLASSES IN AUSTRALIA

This qualification has been designed for anyone looking to be a chef, cook or even start their own hospitality small business.

This qualification reflects the role of commercial cooks who use a wide range of well-developed 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, polici...

The SIT30816 – Certificate III in Commercial Cookery introduces you to planning, preparing, cooking and presenting a wide variety of food styles. Embrace this rewarding occupation and use it as an outlet for personal touches and creativity through the use of food.

This Qualification Reflects The Role Of Commercial Cooks Who Use A Wide Range Of Well-Developed Cookery Skills And Sound Knowledge Of Kitchen Operations To Prepare Food And Menu Items

In the commerciual cookery classes students will learn the skills to manage the kitchen team, manage operational issues, organise the kitchen work, plan food production in kitchen and learn the legal compliance isuue.

The Fast track Certificate IV in Commercial Cookery course enables graduates to start careers in a range of hospitality establishments in the capacity of Chef and Chef de partie.

This course will provide you with the practical skills and knowledge to plan, organise, prepare and cook food in a commercial kitchen environment. You will learn about effective communication, occupational health and safety procedures and workplace hygiene.

The SIT40516 Certificate IV in Commercial Cookery qualification opens your world to a rewarding career as a chef, providing endless employment pathways, including: 5 hotels, Cruise ships, Super Yachts and Michelin star restaurants.

The SIT40516-Certificate IV in Commercial Cookery 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

The aim of this qualification is to provide students with hospitality skills relevant to 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.