TOP 10 PROFESSIONAL CULINARY ARTS CLASSES IN AUSTRALIA - PAGE 3

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may ...

Learn the skills you need as a commercial cook. Our SIT30816 Certificate III in Commercial Cookery will give you the confidence to exceed in your role.

Organising the kitchen to operate smoothly requires thorough understanding of the components of the catering control cycle, as well as how each part has to be understood, planned and executed. Having this understanding will help you to ensure consistency and ability to meet allocated budgets.

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations.

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations.

This course is available to you if you are currently employed in industry in kitchenhand or cook roles. This course is also available to apprentice chefs.

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen.

Our cookery course can prepare you to be supervisor or team leader in the kitchen. You’ll gain the skills and confidence to operate independently or with limited guidance from others and use discretion to solve non-routine problems.

The hospitality industry continues to grow with opportunities to expand a career in Australia and abroad. It is an exciting and a fast-paced industry with a wide range of sectors such as hotels, cruises, airlines, restaurants, bars and clubs.

If you have a passion for food and learning then study this course which will prepare you for an exciting career such as a head chef or sous chef in a growing demand-driven hospitality establishment anywhere in the world.